When I first started changing my eating habits, I was devastated when I learned I’d have to give up my beloved ice cream. You can only imagine the joy I experienced when I found coconut milk ice cream!
Table of Contents:
- Why DIY Ice Cream?
- Healthy Ice Cream Ingredients 101
- Make Mama Z’s Coconut Milk Ice Cream
- Peppermint Sticks Variation
- Chocolate Almond Ice Cream
- Cookie Dough Delight
Why DIY Ice Cream?
Are you curious about why you should try dairy-free ice cream? After all, many “healthy” ice creams are on the shelves, many organic. What makes dairy so detrimental?
The truth is… it’s not. Raw, unpasteurized dairy that isn’t tampered with is a fantastic superfood. Unfortunately, the stuff on the shelves is far from its original state and should be avoided. Here are a few reasons to consider adding dairy-free products to your diet.
Homemade Vanilla Ice Cream Is Cost-Effective
Many organic, healthy coconut milk ice creams are expensive, so people stick with unhealthy varieties. Making your ice cream saves you money because when you purchase ingredients like stevia, egg replacer, and vanilla beans, you have enough to make multiple batches.
Even if you splurge on ingredients, you’re still ahead!
Making Homemade Vanilla Ice Cream Is Easy
It may surprise you that making homemade ice cream is exceptionally straightforward. Even a novice natural living guru can pull it off! This recipe takes just 10 minutes to put together.
If you have an ice cream maker like mine, it will do all the hard work for you. All you have to do is sit back, relax, and wait for your healthy ice cream to chill!
Homemade Vanilla Ice Cream Is Customizable
There’s peace of mind that comes with knowing exactly what’s in your food. No preservatives, no unpronounceable ingredients. Just simple, whole foods. If you have a specific health need, your ice cream can work for you. Where else can you find fat-burning peppermint stick ice cream?
Hint: Try our variation! You’ll feel a sense of accomplishment completing this simple DIY.
Healthy Ice Cream Ingredients 101
This recipe is free from dairy and sugar. You may wonder how to achieve a creamy, sweet result without those two factors. Here’s what is included in this recipe!
Canned Full-Fat Coconut Milk: This is a common ingredient in many of our desserts. It adds such decadence to brownies, rice pudding, and ice cream. When purchasing canned coconut milk, be sure to get the full-fat variety. The “lite” version doesn’t contain coconut cream, where all the goodness lies.
Almond Milk or Coconut Milk Beverage: You can find this ingredient in the dairy section of your grocery store, usually by the milk. This alternative drink gives the ice cream a smooth taste and adds bulk. Make sure your label says “unsweetened.” You wouldn’t think it, but dairy-free beverages sometimes contain sugar!
Pure Vanilla Extract: There’s nothing better than pure vanilla! It smells heavenly, and it adds a beautiful flavor to this dessert. Imitation vanilla may be inexpensive, but it has nothing on the real deal! Pure vanilla is free of additives and artificial coloring. Plus, it tastes great!
Sweetener: If you want to enjoy this recipe during any phase of the Essential Oils Diet plan, you can use vanilla-flavored liquid stevia. Liquid stevia is free of fillers that hide in powdered versions.
If you’re following our Lifestyle phase of the EOD, you can use my Christmas Cookie Blend, coconut crystals, or raw honey. All are fantastic, healthy options!
Sea Salt: Traditional table salt undergoes a rigorous harvesting process that strips most nutritional benefits. We recommend using Colima sea salt because it’s hand-harvested, which leaves the salt as God intended it!
Egg Replacer: This ingredient thickens the ice cream and helps it have a soft texture. If you’re following a vegan diet or have food allergies, you’ll appreciate this simple swap!
Ground Vanilla Bean: This secret ingredient makes the recipe extra special. Vanilla beans are readily available in most well-stocked grocery stores.
If you can’t find ground vanilla, you can always scrape open a vanilla bean and use the seeds.
Make Mama Z’s Coconut Milk Ice Cream
This recipe requires just 10 minutes of prep work! It’s the perfect dessert for busy days, as you can get so much done around the house while the ice cream maker churns.
- 1 (13.5-ounce) can organic full-fat unsweetened coconut milk(1 ½ cups)
- 1 ½ cups unsweetened vanilla-flavored almond or coconut milk beverage
- 1 tablespoon organic pure vanilla extract
- 5 to 6 dropperfuls vanilla-flavored liquid stevia, or ¾ cup organic coconut crystals or raw organic honey*
- Pinch of freshly ground pink Himalayan salt or sea salt
- 1 tablespoon egg replacer plus ¼ cup purified or distilled water
- ¼ teaspoon ground organic vanilla bean, or scraped seeds of ½ vanilla bean
- Supplies:
- Automatic ice cream maker
- Blender
- Place the interior bowl of an automatic ice cream maker in the freezer for at least 12 hours.
- Place the canned coconut milk in a blender. Add enough almond milk beverage to reach the 3-cup mark.
- Add the vanilla, stevia, sea salt, egg replacer, purified water, and vanilla bean. Blend well.
- Place the interior bowl and the paddle in the electric ice cream maker. Turn the machine on and pour in the contents of the blender. Let the ice cream maker run for about 30 minutes or until the ice cream reaches your preferred consistency.
- Serve immediately,y or keep it in the interior bowl in the freezer.
Step One: Blend the Ice Cream Ingredients
Place the interior bowl of an automatic ice cream maker in the freezer for at least 12 hours. I like doing this before I go to bed at night to ensure my bowl is cold enough!
Place the canned coconut milk in a blender. Add enough almond milk beverage to reach the 3-cup mark. Add the vanilla, stevia, sea salt, egg replacement, purified water, and vanilla bean. Blend until smooth.
Step Two: Churn the Vanilla Ice Cream
Place the interior bowl and the paddle in the electric ice cream maker. Turn the machine on and pour in the ice cream mixture.
Let the ice cream maker run for about 30 minutes or until the ice cream reaches your desired consistency. Enjoy!
Alternative Recipes
Vanilla ice cream is fantastic on its own, but we feel like changing things up every so often. We’ve had so much fun experimenting with different flavors!
These delicious flavors will keep you on the path to better health. Here are a few of our favorite creations.
Peppermint Sticks Variation
Peppermint ice cream is delicious all year round, but it has a special place in our hearts during the holiday season.
- 1 (13.5-ounce) can organic full-fat unsweetened coconut milk(1 ½ cups)
- 1 ½ cups unsweetened vanilla-flavored almond or coconut milk beverage
- 1 tablespoon organic pure vanilla extract
- 5 to 6 dropperfuls vanilla-flavored liquid stevia,or ¾ cup coconut crystals or raw honey*
- Pinch of freshly ground pink Himalayan salt or sea salt
- 1 tablespoon egg replacerplus ¼ cup purified or distilled water
- ¼ teaspoon organic ground vanilla bean, or scraped seeds of ½ vanilla bean
- 1 tablespoon organic pure peppermint extractor 2-5 drops peppermint essential oil
- Supplies:
- Automatic ice cream maker
- Blender
- Place the interior bowl of an automatic ice cream maker in the freezer for at least 12 hours.
- Place the canned coconut milk in a blender. Add enough almond milk beverage to reach the 3-cup mark.
- Add the vanilla, stevia, sea salt, egg replacer, purified water, vanilla bean, and peppermint extract. Blend well.
- Place the interior bowl and the paddle in the electric ice cream maker. Turn the machine on and pour in the contents of the blender. Let the ice cream maker run for about 30 minutes or until the ice cream reaches your preferred consistency.
- Serve immediately, or keep it in the interior bowl in the freezer.
Step One: Add Essential Oils
To make this variation, blend either 1 tablespoon of pure peppermint extract or 2 to 5 drops of peppermint essential oil with the other ingredients. Voila! A refreshing treat in no time.
Safety Disclaimer: Ingesting essential oils is a safe practice; you just need to use wisdom. Whenever you include essential oils in a recipe, you also need to have a dispersant. In this recipe, stevia is one of the ingredients that bind to the essential oil and distribute it evenly. Without a dispersant, your mouth could get irritated. Remember: You never want to ingest an essential oil neat!
Chocolate-Almond Ice Cream
Who doesn’t love a good chocolate fix? A hint of almond makes this recipe extra special.
- 1 (13.5-ounce) can organic full-fat unsweetened coconut milk (1 ½ cups)
- 1 ½ cups unsweetened vanilla-flavored almond or coconut milk beverage
- 2 teaspoons organic pure vanilla extract
- 1 teaspoon organic pure almond extract
- 5 to 6 dropperfuls vanilla-flavored liquid stevia, or ¾ cup organic coconut crystals or raw organic honey*
- Pinch of freshly ground pink Himalayan salt or sea salt
- 1 tablespoon egg replacerplus ¼ cup purified or distilled water
- ¼ teaspoon ground organic vanilla bean, or scraped seeds of ½ vanilla bean
- ¼ cup raw organic cacao powder
- ½ cup sliced or slivered raw almonds
- Supplies:
- Automatic ice cream maker
- Blender
- Place the interior bowl of an automatic ice cream maker in the freezer for at least 12 hours.
- Place the canned coconut milk in a blender. Add enough almond milk beverage to reach the 3-cup mark.
- Add the vanilla and almond extract. stevia, sea salt, egg replacer, purified water, vanilla bean, and cacao powder. Blend well.
- Place the interior bowl and the paddle in the electric ice cream maker. Turn the machine on and pour in the contents of the blender. Add almonds. Let the ice cream maker run for about 30 minutes or until the ice cream reaches your preferred consistency.
- Serve immediately,y or keep it in the interior bowl in the freezer.
Step One: Add Cacao Powder and Almonds
To make this variation, replace the tablespoon of vanilla with 2 teaspoons pure vanilla extract and 1 teaspoon pure almond extract; add ¼ cup cacao powder to the mixture before blending.
Stir in ½ cup sliced or slivered almonds before freezing the mixture.
Cookie Dough Delight
Cookie dough ice cream is one of the most popular flavors, and for a good reason! It’s easy to make your own variation at home. My recipe is allergy-friendly because it’s free of gluten, dairy, and eggs! This cookie dough is also a great treat on its own. Keep a bag in your freezer whenever the munchies hit!
- ½ cup (1 stick) organic sea-salted butter or ½ cup raw organic coconut oil and ¼ teaspoon sea salt
- Rounded ½ cup Christmas cookie sugar blend*
- ½ teaspoon freshly ground pink Himalayan salt or sea salt
- ½ tablespoon organic pure vanilla extract
- Equivalent of one egg using egg replacer (every brand varies)
- 1⅛ cup all purpose gluten-free flour
- ½ teaspoon baking soda
- 1 cup sugar-free, dairy-free mini chocolate chips
- 1 (13.5-ounce) can organic full-fat unsweetened coconut milk(1 ½ cups)
- 1 ½ cups unsweetened vanilla-flavored almond or coconut milk beverage
- 1 tablespoon organic pure vanilla extract
- 5 to 6 dropperfuls vanilla-flavored liquid stevia, or ¾ cup coconut crystals or raw honey*
- Pinch of freshly ground pink Himalayan salt or sea salt
- 1 tablespoon egg replacer plus ¼ cup purified or distilled water
- ¼ teaspoon organic ground vanilla bean, or scraped seeds of ½ vanilla bean
- Supplies:
- Mixing bowl
- Baking sheet
- Ziploc freezer bag
- Automatic ice cream maker
- Blender
- In a mixing bowl, cream the Christmas cookie sugar blend and butter until light and fluffy.
- Add the sea salt, vanilla, and egg replacer. Mix until well combined.
- In a separate bowl, mix the flour and baking soda.
- Add the dry ingredients to the butter mixture, fold in the chocolate chips, and stir until the dough is formed.
- Form dough into small balls the size of a pea. Freeze on a small baking sheet
- Freeze overnight or for a few hours. Once frozen, these can be stored in a zip-lock freezer bag until you're ready to make ice cream.
- Place the interior bowl of an automatic ice cream maker in the freezer for at least 12 hours.
- Place the canned coconut milk in a blender. Add enough almond milk beverage to reach the 3-cup mark.
- Add the vanilla, stevia, sea salt, egg replacer, purified water, and vanilla bean. Blend well.
- Place the interior bowl and the paddle in the electric ice cream maker. Add the frozen cookie dough pieces. Turn the machine on and pour in the contents of the blender. Let the ice cream maker run for about 30 minutes or until the ice cream reaches your preferred consistency.
- Serve immediately, or keep it in the interior bowl in the freezer.
Step One: Mix the Ingredients
In a mixing bowl, cream the Christmas cookie sugar blend and butter until light and fluffy. Add the sea salt, vanilla, and egg replacer. Mix until well combined.
In a separate bowl, mix the flour and baking soda. Add the dry ingredients to the butter mixture, fold in the chocolate chips, and stir until the dough is formed.
Step Two: Freeze the Cookie Dough
Form the dough into small balls between the size of a pea and a dime. You can use a 1/4 teaspoon measuring spoon to help make even-sized balls. Freeze the cookie dough on a baking sheet for several hours or overnight. Make the cookie dough ahead of time and store it in a Ziploc bag in the freezer!
To make the coconut milk ice cream, add the cookie dough chunks right before turning the machine on. Enjoy!
