I've always loved ice cream but it's never much cared for me. Being lactose intolerant usually means you avoid things like ice cream, which works out just fine for me. I've been dairy free for about 6 weeks now and I can't say that I miss it. You won't be missing it either with the this dairy-free ice cream recipe. Seriously. It's so creamy and delicious that you would have no idea that there is no cream hidden somewhere in there.
After deliciousness, my favourite thing about vegan ice cream is how easy it is to make. There's no stove-top custard making like there is with traditional ice cream. All you need is a blender and an ice cream maker. For this recipe you will need: 1 cup of non-dairy milk, 6 oz (about half a package) of silken tofu, 1/2 cup of the cream from a can of full fat coconut milk, 1/2 cup of cashew cream, 1/2 cup of all natural peanut butter, 1 frozen banana, and 1/2 cup of coconut sugar. The best way to solidify the coconut cream is to put a can of full fat coconut milk in the fridge the day before you make your ice cream. Don't shake the can when you open it and just spoon out the thick cream. I'll be sharing a recipe for cashew cream next week. If you don't have any on hand you can totally omit it. I always have bananas in the freezer because I love adding a frozen banana to my morning smoothie.
Place all of the ingredients in your blender and blend until all the ingredients are smooth and combined. Refrigerate the mixture for at least 30 minutes. With my ice cream maker, I find having the mixture as cold as possible beforehand helps a great deal. After you've chilled the mixture, follow your ice cream manufacturer's instructions to make it into ice cream. And there you have it - a dessert free of dairy, refined sugars, and full of all natural ingredients. Enjoy!