Dairy Free Ice Cream – 2 ways

by Barry Lewis


Rocky Road Ice Cream

2 x 400g full fat coconut milk, chilled

225g Agave nectar

70g Cocoa powder

70g Caster sugar

1tsp vanilla extract

Pinch salt

100g mini marshmallows

100g vegan chocolate chips

Handful chopped nuts (optional)

Hanful mixed fruit (optional)

Ice cream cones to serve

Banana chocolate chip ice cream

4 bananas, peeled and sliced thin. Frozen overnight

250ml almond milk (you could try using a little almond butter too)

70ml agave nectar / maple syrup

1tsp vanilla extract

150g vegan chocolate chips

Dried banana pieces, chopped to garnish

Ice cream cones to serve

Chloe has recently had to remove dairy from her diet and is craving ice cream. So we try out 2 different dairy free ice cream recipes – Rocky Road using an ice cream machine & chocolate chip without!

Dairy free rocky road ice cream

For this one you’ll need to chill the coconut milk in the fridge (or freezer if you forget!) for an hour beforehand to help get the ice cream going, you’ll also need your ice cream machine bucket in the freezer overnight ahead of time.

In a large food processor combine the agave, sugar, cocoa, vanilla and salt together until darkened and well combined, now add in the coconut milk last leaving it until the last minute in the fridge and whizz again, it’ll look a little bit like a smooth brownie batter. If it doesn’t fit in your food processor add what you can then whisk the rest in a large mixing bowl together until smooth, passing through a sieve if you like.

Add the base mix into your prepared ice cream bucket and turn on for approximately 15 minutes to churn. Once the ice cream has pretty much set and thickened, add in the optional marhsmallows, chocolate chips, nuts and fruit if using and churn again for a minute to mix through. This will result in a stiff ice cream but each second it’ll want to melt so it’s best to put it in the freezer for a few hours to get a better set, however serve it up in cones and it will not last long, we guarantee it!

Dairy Free Chocolate Chip Ice Cream

This can also be made in an ice cream machine, but this is done in a classic tub and has more of a sorbet vibe, although you could use almond butter instead to help getting a creamier consistency. If doing that, i’d go for a 75/25 approach with the ratio keeping the majority of almond milk still but i’ve not tested it!)

It’s also quite a smoothie style approach as again you just need a food blender. Whizz up the peeled frozen bananas with the agave nectar, vanilla and almond milk / butter until it’s all blended together and broken down, it’ll be thick like a smoothie texture. Pour into a container that will fit in your freezer, stir through the chocolate chips, place on a lid and freeze for at least 4 hours or ideally overnight. Serve in cones, after standing at room temperature for a few hours, with some dried banana pieces on top!