Being able to make safe, homemade ice cream for my milk allergy son and my whole family is one of the most fulfilling things I've done in the kitchen. I rank it up there with making soup and homemade chicken broth. Ice cream is simple yet impressive. And anyone can make it!
First up, you need an ice cream maker that you love. Not one that's a burden. And I cannot recommend enough our simple, Sunbeam gel ice cream maker. It's been kicking for over 5 years, and I paid under $30 for it. I give it 5 stars for making great ice cream quickly and easily and for saving me loads of money on dairy-free ice cream. Happy Mama.
Next up, you need a creamy, dairy-free liquid. I often used Silk coffee creamers with a soy or coconut for my ice cream base. But now I'm moving onto canned coconut milk. That's because it's cheaper, has a long shelf life so I can stock up, and it's healthier than the creamers. You can get cans for at or under $2 each. I pay up to $4 in-store!
Lastly, you need some quick and easy recipes! We have several ice cream and sorbet recipes posted here at Milk Allergy Mom. Today I'm going to share our latest concoction. We even have a video for you!
DAIRY-FREE MAPLE COCONUT ICE CREAM
1 can coconut milk (full fat)
1/2 cup dairy-free milk
1/4 cup maple syrup
1/4 cup coconut sugar
1/2 tsp. vanilla
pinch of salt
Whisk ingredients together well. Refrigerate for 30 minutes or freeze for 15 minutes before adding to ice cream machine. Add to machine and follow machine instructions. Sprinkles taste great on this subtle ice cream!
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