3 Easy and Delicious Dairy-free Ice Creams
Servings: 3 Servings
When you're craving a sweet, cold treat, look no further than these Paleo and AIP Ice Creams! They're dairy-free, delicious, and super easy to make. The flavors I share are a Pina Colada, Cherry Chocolate, and Chocolate Chip. I even show you how to make some homemade chocolate chips (if you're on AIP you can make carob chips).
Ingredients
For the Pino Colada Ice Cream
- 2 Frozen Bananas (broken into pieces)
- 2 cups Frozen Pineapple Chunks
- 1/2 cup Coconut Milk ((or Tigernut Milk if you'd rather, or another dairy-free milk of choice if not on AIP))
For the Cherry Chocolate Ice Cream
- 1 Avocado (ripe)
- 2 cups Frozen Cherries (pitted)
- 2 tbsp Cocoa Powder (or Carob powder if on AIP)
- 2 tbsp Maple Syrup ( (or honey))
For the Chocolate Chip Ice Cream
- 3 Frozen Bananas (broken into pieces)
- 1/2 cup Coconut Milk ( (or Tigernut Milk if you'd rather, or another dairy-free milk of choice if not on AIP))
- 1 recipe homemade Chocolate Chips ((or 1/2 cup storebought Chocolate Chips if not on AIP))
For the Homemade Chocolate Chips
- 1/4 cup Coconut Oil (melted)
- 1/4 cup Cocoa Powder (or Carob powder if on AIP)
- 1 tbsp Maple Syrup ( (or honey))
Instructions
For the Pina Colada and Chocolate Chip Ice Creams:
- Freeze the bananas at least 4 hours before by breaking them into small chunks and placingon a baking sheet, baking dish, or plate and putting into the freezer.
For the Pina Colada Ice Cream:
- Put all of the ingredients into a food processor or blender and blend for several minutes, stopping every so often to break up chunks and scrape down the sides. It will take at least 3-5minutes to get creamy.
- Once creamy, either serve (it will be a soft-serve texture) or put into a freezer-safe container andfreeze for at least 3 hours.
- If choosing the latter, let the ice cream sit out at room temperature for a few minutes before scoopingand serving.
For the Cherry Chocolate Ice Cream:
- Put all of the ingredients into a food processor or blender and blend for 1-2 minutes untilcreamy, stopping every so often to scrape down the sides.
- Once creamy, either serve (it will bea soft-serve texture) or put into a freezer-safe container and freeze for at least 3 hours.
- If choosing the latter, let the ice cream sit out at room temperature for a few minutes before scoopingand serving.
For the Chocolate Chip Ice Cream:
- First make the Homemade Carob chips if using by mixing the coconut oil, carob powder, and maple syrup in a small bowl.
- Scoop the mixture onto a parchment-lined plate and spread it outwith the back of a spoon until it’s about ¼ inch thick.
- Put into the freezer for at least an hour.
- Once frozen, cut into chunks with a knife.
- Then put the frozen bananas and coconut milk into the food processor or blender and blend forseveral minutes, stopping every so often to break up chunks and scrape down the sides. It will take at least 3-5 minutes to get creamy.
- Once creamy, sprinkle the carob chips (or chocolate chips if using those instead) over thesurface of the ice cream, then pulse several times to break the chips up and incorporate theminto the mixture.
- Then either serve (it will be a soft-serve texture) or put into a freezer-safecontainer and freeze for at least 3 hours.
- If choosing the latter, let the ice cream sit out at room temperature for a few minutes before scoopingand serving.
Notes
Make ahead: You can make these ice creams and store them in the freezer for up to 3 months.
To Make Coconut-free: You can use tigernut milk instead of coconut milk if you're on AIP to make these ice creams coconut-free. You can use any diary-free milk of choice if you're not on AIP. However, the chocolate chips need coconut oil to harden, so I, unfortunately, don’t know of a replacement at this time.
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !