Ice Cream Lactose Intolerance's Delight
Indulge your sweet tooth without compromise with "Ice Cream Lactose Intolerance's Delight," a luscious dairy-free treat designed for those with lactose sensitivities. Featuring the creamy richness of full-fat coconut milk, natural sweetness from Medjool dates, and a hint of vanilla, this homemade ice cream is a velvety, refreshing dessert you’ll love. Easily customizable, you can enhance it with a touch of cocoa powder for a decadent chocolate twist. Thickened with cornstarch or arrowroot and churned by hand for perfect texture, this recipe requires just simple pantry staples and a bit of patience for a truly satisfying, allergen-friendly frozen dessert. Perfect for summertime indulgence or a guilt-free snack, it’s an easy and wholesome way to enjoy ice cream without dairy.
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Ingredients
- 800 ml Full-fat coconut milk
- 100 grams Granulated sugar or coconut sugar
- 2 teaspoons Vanilla extract
- 4 large Medjool dates (pitted)
- 3 tablespoons Cocoa powder (optional, for chocolate flavor)
- 0.25 teaspoons Sea salt
- 2 tablespoons Cornstarch or arrowroot powder (for thickening)
- 2 tablespoons Water
Directions
Step 1
In a medium saucepan, combine 700 ml of the coconut milk, sugar, and sea salt. Place over medium heat and stir frequently until the sugar is fully dissolved (about 3-4 minutes).
Step 2
In a small bowl, whisk together the remaining 100 ml of coconut milk with the cornstarch or arrowroot powder to create a slurry.
Step 3
Slowly pour the slurry into the saucepan, whisking constantly to avoid lumps. Continue to cook for 5-7 minutes, stirring often, until the mixture thickens slightly and coats the back of a spoon.
Step 4
Remove the saucepan from the heat and let the mixture cool for 5 minutes. Stir in the vanilla extract and, if using, cocoa powder for a chocolate version.
Step 5
Transfer the cooled mixture to a blender. Add the pitted Medjool dates to the blender and blend on high speed until completely smooth (about 1-2 minutes).
Step 6
Pour the blended mixture into a shallow, freezer-safe container and cover it tightly with a lid or foil. Place it in the freezer.
Step 7
After 1 hour, remove the container and stir the mixture with a fork or whisk to break up any ice crystals. Repeat this process every 30 minutes for about 3-4 hours until the ice cream is creamy and fully frozen.
Step 8
Once frozen, scoop into bowls and serve immediately. Store any leftovers in an airtight container in the freezer for up to one week.
Nutrition Facts
| Serving size | (1055.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2657.5 |
| Total Fat 194.0g | 0% |
| Saturated Fat 171.7g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 707.2mg | 0% |
| Total Carbohydrate 246.0g | 0% |
| Dietary Fiber 32.4g | 0% |
| Total Sugars 192.6g | |
| Protein 24.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 213.2mg | 0% |
| Iron 28.1mg | 0% |
| Potassium 3046.7mg | 0% |
Source of Calories