Healthy, Dairy-free, Vegan Ice Cream
I was so pleasantly surprised with the success of my previous ice cream recipe that I decided to give another one a go. After browsing my recipes here, I realised almost everything revolves around chocolate. Usually I put cocoa powder in everything (and you could add it here too) but decided to stray from this and try something completely different. So here is another nutritious, yet oh-so-sweet, ice cream recipe for you.
Ingredients:
½ Cup Nut Butter
6 Dates (pitted)
2 Cups Rice Milk
Put the dates, nut butter and a splash of milk in a bowl and blend. Gradually add the rest of the milk.
Pour mixture in ice cream maker and follow instructions for ice cream.
If you don’t have an ice cream maker, put it in the freezer until it starts to freeze, then take out and blend. Repeat a few times until you get the ice creamy texture you want.
Serves 2-4.
I didn’t blend it completely fine, but left bits in. Partly because I only have a cheap stick blender and partly because I wanted some texture to my ice cream. I used a combination of peanut butter and almond butter. That’s because there was only a bit left in each jar and that was all that was in the house. It tasted great, but you can obviously use whatever you like. I used rice milk because that is the only non-dairy I could find in the supermarket without added sugars. You could also buy or make almond milk, or use any other milk you like. You can of course adjust the quantity of dates as per your taste.
Some other good combos would be:
Ferrero Rocher – ¼C hazelnut butter, ¼C cocoa powder, 6 dates, 2C milk.
Peanut Butter Cup – ¼C peanut butter, ¼C cocoa powder, 6 dates, 2C milk.
PB & Jelly – ¼C peanut butter, 2C milk, ¼C homemade sugar-free jam or jelly stirred in at the end.
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