5 Dairy-Free Ice Cream Recipes
Summer and ice cream are practically synonymous. But if you're sensitive to dairy or follow a plant-based diet, frozen fruit ice (also known as "nice cream") is a delicious alternative. Fruit ice is not only a healthier option, but also much more refreshing and vibrant in flavor.
With your Kuvings Whole Slow Juicer, you can make dairy-free fruit ice cream and sorbet using the included empty sieve attachment.
Dairy-free ice cream can be made from almost any frozen fruit, but here are 5 tempting recipes to inspire you. In addition to being dairy-free, they're also vegan and gluten-free! These recipes are very forgiving, so feel free to adapt the ingredients and customize them.
1. Piña Colada
A cocktail-inspired treat the whole family can enjoy. Pineapple in this frozen form is downright addictive, and the hint of lime enhances its flavor. For a more prominent coconut taste, serve this ice cream with a coconut topping (such as shredded or flaked coconut).
Ingredients
- 2 cups frozen pineapple chunks
- ½ cup full-fat coconut milk
- 2 tbsp maple syrup or agave syrup (optional)
- ½ lime, juiced
- Coconut flakes for garnish (optional)
Servings: 2
preparation
- Let the frozen pineapple thaw for 5 minutes.
- Combine the coconut milk, syrup and lime juice in a small bowl or cup (we used our juice cup).
- Place the pulp container under the juicer's spout. Open the smart lock.
- Turn on the juicer. Add a few pineapple chunks and some of the coconut milk mixture. Continue alternating between the ingredients. Make sure to add the ingredients slowly to prevent clumping.
- After adding all ingredients, run the juicer for an additional 30 seconds. Turn off the juicer. Close the smart lid to prevent dripping.
- Mix the extruded ice cream with a spoon to fully combine the flavors.
- Enjoy the soft-serve-style ice cream as is, or transfer it to a freezer-safe container. Freeze for at least 4 hours. Let it soften slightly for a few minutes before scooping and serving. Garnish with coconut flakes (optional). Store for up to 1 week.
2. Black cherry
Black cherry ice cream is extremely popular in the summer, and for good reason. Also known as dark sweet cherries, black cherries are particularly ripe and sweet. Chocolate chips are optional, but they add a whole new dimension to this ice cream, creating a more indulgent treat.
Ingredients
- 1 1/3 cup frozen black cherries
- 2 cups frozen banana, sliced
- ½ cup full-fat coconut milk
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- pinch of salt
- 1/3 cup of mini chocolate chips (optional)
Servings: 2
preparation
- Allow the frozen ingredients to thaw for 5 minutes.
- Combine the coconut milk, syrup, lemon juice, vanilla and salt in a small bowl or cup (we used our juice cup).
- Place the pulp container under the juicer's spout. Open the smart lock.
- Turn on the juicer. Add a few cherries, a piece of banana, and some of the coconut milk mixture. Continue alternating between the ingredients. Make sure to add the ingredients slowly to prevent clumping.
- After adding all ingredients, run the juicer for an additional 30 seconds. Turn off the juicer. Close the smart lid to prevent dripping.
- Mix the extruded ice cream with a spoon to fully combine the flavors. Fold in the chocolate pieces.
- Enjoy the soft-serve-style ice cream as is, or transfer it to a freezer-safe container. Freeze for at least 4 hours. Allow to soften slightly for a few minutes before scooping and serving. Store for up to 1 week.
3. Avocado and mint chip
Avocado might seem like an unusual component in ice cream, but avocado ice cream is a real thing! The natural fat (good fat) in avocados makes the dessert creamy, and the avocado flavor is subtle. It also naturally dyes the ice cream green.
You can use either fresh mint or peppermint extract in this recipe. Keep in mind that the flavor will vary between fresh mint and extract—fresh mint has a more herbaceous undertone.
Avocado might seem like an unusual ingredient in ice cream, but avocado ice cream is a real thing! The natural fat (good fat) in avocados makes the dessert creamy, and the avocado flavor is subtle. It also gives the ice cream a natural green color.
You can use either fresh mint or peppermint extract in this recipe. Note that the flavor differs between fresh mint and extract – fresh mint has a more herbal undertone.
Ingredients
- 1 ripe avocado, diced and frozen
- 1 1/2 ripe bananas, sliced and frozen
- 1/3 cup full-fat coconut milk
- 2 tablespoons pure maple syrup or agave syrup
- 2 tablespoons freshly squeezed lemon juice
- 3 large mint leaves or 1 tsp peppermint extract
- pinch of salt
- 1/3 cup mini chocolate chips
Servings: 2
preparation
- Allow the frozen ingredients to thaw for 5 minutes.
- Combine the coconut milk, syrup, lemon juice, mint extract (if using) and salt in a small bowl or cup (we used our juice cup).
- Place the pulp container under the juicer's spout. Open the smart lock.
- Turn on the juicer. Add a piece of avocado, a piece of banana, some of the coconut milk mixture, and a mint leaf (if using). Continue alternating between the ingredients. Make sure to add the ingredients slowly to prevent clumping.
- After adding all ingredients, run the juicer for an additional 30 seconds. Turn off the juicer. Close the smart lid to prevent dripping.
- Mix the extruded ice cream with a spoon to fully combine the flavors. Fold in the chocolate pieces.
- Enjoy the soft-serve-style ice cream as is, or transfer it to a freezer-safe container. Freeze for at least 4 hours. Allow to soften slightly for a few minutes before scooping and serving. Store for up to 1 week.
4. Nut butter cups
This one's for all you peanut butter cup lovers out there. We used almond butter, but any nut or seed butter will work. This dairy-free ice cream has a pretty intense chocolate flavor—don't say we didn't warn you.
Ingredients
- 4 tbsp nut butter
- 2 ripe bananas, sliced and frozen
- ½ cup full-fat coconut milk
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- pinch of salt
- 1/3 cup of mini chocolate chips (optional)
Servings: 2
preparation
- Let the frozen bananas thaw for 5 minutes.
- Mix the coconut milk, nut butter, cocoa powder, vanilla and salt in a small bowl or cup (we used our juice cup).
- Place the pulp container under the juicer's spout. Open the smart lock.
- Turn on the juicer. Add a few banana slices and some of the coconut milk mixture. Continue alternating between the ingredients. Make sure to add the ingredients slowly to prevent clumping.
- After adding all ingredients, run the juicer for an additional 30 seconds. Turn off the juicer. Close the smart lid to prevent dripping.
- Mix the extruded ice cream with a spoon to fully combine the flavors. Fold in the chocolate pieces (optional).
- Enjoy the soft-serve-style ice cream as is, or transfer it to a freezer-safe container. Freeze for at least 4 hours. Allow to soften slightly for a few minutes before scooping and serving. Store for up to 1 week.
5. Mango berry
You only need two ingredients to make this tropical mango ice cream. The combination of mango and berries creates just the right amount of sweetness and a beautiful sunset color.
Ingredients
- 2 cups frozen mango
- 2 cups of strawberries or raspberries
Servings: 2
preparation
- Let the frozen fruit thaw for 5 minutes.
- Place a juice cup or bowl under the juicer's spout. Open the smart lock.
- Turn on the juicer. Add a piece of mango, then a few berries. Continue alternating between the ingredients. Make sure to add the ingredients slowly to prevent clumping.
- After adding all ingredients, run the juicer for an additional 30 seconds. Turn off the juicer. Close the smart lid to prevent dripping.
- Mix the extruded ice cream with a spoon to fully combine the flavors.
- Enjoy the soft-serve-style ice cream as is, or transfer it to a freezer-safe container. Freeze for at least 4 hours. Allow to soften slightly for a few minutes before scooping and serving. Store for up to 1 week.
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