Dairy Free Vanilla Ice Cream is made with only four ingredients and will be the perfect alternative to classic ice cream.  Made with coconut milk, honey, egg yolk and vanilla bean, it is rich, creamy and great for an ice cream sundae bar.  

I am excited to introduce you to my friend Andrea from Loubies and Lulu!  She is a fitness, fashion and healthy lifestyle blogger and always challenges me to come up with the fun, healthy and paleo alternatives to desserts!

Ice cream is an all around favorite of so many people and everyone should be able to enjoy a scoop of this frozen treat. When Andrea and I were talking about her favorite desserts for summer she expressed how much she loved ice cream but would love an alternative to all the dairy and sugar that is in a traditional recipe. As I was developing this recipe for Loubies and Lulu, my goal was to keep it classic and a great base for a variety of flavors.

The beauty of Dairy Free Vanilla Ice Cream is the rich custard flavor and the endless toppings that can be added to make your favorite ice cream sundae. Strawberries, raspberries, pecan, almonds, dairy free chocolate chips and toasted coconut are just a few of my favorite topping to add as well as a rich dairy free chocolate sauce.

Thank you Andrea for making and enjoying this perfect summer recipe with me. Head over to Loubies and Lulu for additional toppings and suggestions for the perfect Ice Cream Sundae Bar.

Dairy Free Vanilla Ice Cream

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• Author: Kristen Massad

Ingredients

• 4 Cups Coconut Milk*
• ½ Cup Honey
• 4 Egg Yolks
• 1 Vanilla Bean

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Instructions

1. Prepare ice cream maker and freeze bowl for 24 hours before using
2. Slice the vanilla bean length wise and scrape out the seeds
3. In a medium saucepan, heat coconut milk and vanilla bean seeds until simmering
4. Whisk egg yolks and honey in a medium bowl
5. Once coconut milk is heated, slowly add the milk to the egg yolks while continuously whisking
6. Pour the mixture back into the saucepan and heat until custard starts to thicken and coats the back of a wood spoon
7. Strain the custard into a bowl and press plastic wrap to the top to avoid a crust from forming
8. Once the custard has reached room temperature, refrigerate until chilled ( at least two hours)
9. (the coconut milk might separate slightly while cooling, just whisk until smooth and comes back together)
10. Pour the chilled custard into the frozen bowl attachment for ice cream maker
11. Use ice cream maker according to manufacturer instructions
12. Remove the ice cream from the bowl and place in an air tight container and freeze until firm, approx. 2 hours
13. Serve coconut ice cream with dairy free chocolate sauce and toppings of your choice!

Notes

• *There are several varieties of coconut milk, but the one that I have found to be the best tasting, most versatile and best for Ice Cream is Native Forest Unsweetened Classic Coconut Milk

Dairy Free Chocolate Sauce

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• Author: Kristen Massad

Ingredients

• 1 Cup Dairy Free Chocolate Chips (I used Enjoy Life Semi Sweet Mini Chips)
• 1 Cup Coconut Milk*

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Instructions

1. Heat coconut milk in a small saucepan until it comes to a simmer
2. Slowly whisk coconut milk into a bowl with chocolate chips
3. Whisk slowly until chocolate is fully melted and milk is combined
4. Allow the sauce to slightly cool before using (reheat if sauce is made in advance and needs to be warmed)

Notes

• *There are several varieties of coconut milk, but the one that I have found to be the best tasting, most versatile and best for Ice Cream is Native Forest Unsweetened Classic Coconut Milk

All photos by Stephanie Drenka