Homemade Dairy-Free Ice Cream
Both oat milk and coconut milk have distinct flavors unlike traditional whipping cream so I paired the coconut with strawberry (would be delicious with lemon as well) and the chocolate with the oat (would be delicious with peanut butter).
Dairy-Free No-Churn Chocolate Oat Ice Cream
** (Strawberry Coconut version below this recipe) **
Both oat milk and coconut milk have very distinct flavors, unlike traditional whipping cream, so I paired the coconut with strawberry (would be delicious with lemon as well) and the chocolate with the oat milk (would be delicious with peanut butter).
Yield: About 1 quart
Ingredients
Ice Cream Base
2 cans (13.5 ounces each) COLD Dairy-Free Oat Whipping Cream, refrigerated overnight
1 (11.25 oz) can sweetened condensed Dairy-Free Oat Milk
1/3 cup unsweetened cocoa powder
1 tablespoon vanilla paste or extract
1/4 teaspoon fine sea salt
1 cup dairy-free chocolate chips
Small parchment paper bags/Tape (For cones)
Dairy-Free Ice Cream Cones, optional
1 cup melted chocolate, optional (for cones)
Optional Mix-Ins
1 cup dairy-free brownie pieces
peanut butter swirl
toasted hazelnuts
dairy-free caramel
Directions
Chill the Ingredients. Refrigerate the oat whipping cream and condensed oat milk overnight before starting. Keeping everything very cold helps create a thicker, creamier no-churn texture SIMILAR to regular whipping cream.
In a large mixing bowl, whip the cold oat whipping cream until stiff peaks form, about 3 to 5 minutes. **If the oat milk is not cold, it will be difficult to get stiff peaks.
In a separate bowl, whisk together the condensed oat milk, cocoa powder, vanilla, and salt until completely smooth and glossy.
Gently fold the whipped oat cream into the chocolate mixture in 2 to 3 additions until fully combined and fluffy.
Fold in chocolate chunks, brownie pieces, or swirls of caramel if using.
Transfer to a loaf pan or ice cream container. Smooth the top, cover, and more chocolate chuknks. Freeze for at least 6 hours or overnight.
Let sit at room temperature for 10 minutes before scooping for the best creamy texture.
** To serve in cones like my pictures above you simply add melted chocolate to the inside of your cone and swirl around until it’s coated, then wrap each cone in parchment paper (I used parchment sandwich bags because they are more sturdy and hold better). Tape in place then fill with ice cream while it’s soft. I filled mine about an inch above the cone. Top with melted chocolate and freeze immediately. If your parchment paper is not tight your ice cream will run down your cone and it will be a mess!
Styling Notes
Finish with chocolate curls, flaky sea salt, crushed cookies, or a drizzle of warm dairy-free fudge sauce.
Get Creative
Rocky Road: add marshmallows and toasted almonds
Mocha Chip: add 1 teaspoon espresso powder + chocolate chunks
Chocolate Strawberry: swirl with strawberry jam
Mint Chocolate: add peppermint extract and chopped chocolate
Dairy-Free Strawberry Coconut Ice Cream 🍓
Creamy strawberry ice cream made with coconut cream, fresh strawberries, and just a touch of honey. Dairy free, naturally sweetened.
Yield: About 1 quart
Ingredients
2 (13.5 oz each) cans full fat COLD unsweetened coconut cream, refrigerated overnight ** DO NOT use regular coconut milk
1 (5 oz) coconut milk Dairy-Free strawberry yogurt , optional but adds a deeper strawberry flavor
1 (11.25 oz) can sweetened condensed Dairy-Free Coconut milk
2 cups fresh or frozen strawberries
1 cup freeze dried strawberries
Juice from 1/2 lemon
1/8 teaspoon of salt
1 tablespoon vanilla bean paste or extract
Small parchment paper bags/Tape (For cones)
Dairy-Free Ice Cream Cones, optional
1 cup melted chocolate, optional (for cones)
Directions
1. Chill the coconut cream. Refrigerate the cans of coconut cream overnight so the solids separate from the liquid. Scoop mostly the thick cream from the top. DO not add the coconut water that has separated (it won’t whip).
2. Add the coconut cream, strawberry yogurt, strawberries, lemon juice, sweetened condensed milk, vanilla bean paste, and salt to a blender or food processor. Blend until completely smooth and creamy, about 2 to 3 minutes. ** If using traditional full dairy whipping cream you would whip the cream separately with a hand mixer (see here), however it’s very difficult to whip coconut cream so that is why we are using a blender.
3. Fold in half of the freeze dried strawberries.Pour into an ice cream container or loaf pan. Cover and freeze overnight until firm.
4. Let the ice cream sit at room temperature for 10 minutes before scooping. Top with remaining free dried strawberries.
** To serve in cones like my pictures above you simply add melted chocolate to the inside of your cone and swirl around until it’s coated, then wrap each cone in parchment paper (I used parchment sandwich bags because they are more sturdy and hold better). Tape in place then fill with ice cream while it’s soft. I filled mine about an inch above the cone. Top with melted chocolate and freeze immediately. If your parchment paper is not tight your ice cream will run down your cone and it will be a mess!
Get Creative
Add crushed freeze dried strawberries on top.
Swirl in strawberry jam before freezing.
Serve in waffle cones dipped in white chocolate.
Add toasted coconut flakes for a strawberry colada vibe 🍓🥥.
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