I’ve got a very close friend who is lactose intolerant. It doesn’t bother her too much except for one minor thing – she can’t enjoy ice cream! It got me to thinking about how I don’t think I’d ever be able to give up ice cream. I love it far too much. And just because someone might be lactose intolerant or have some other type of food sensitivity doesn’t mean they shouldn’t be able to enjoy wondrous desserts like ice cream along with the rest of us. So with that in mind, I’m pleased to share this recipe for making an incredible dairy-free ice cream for people with food sensitivities. Offering a ton of delicious vanilla flavor, this ice cream is ideal for anyone who is sensitive to dairy while also being a fantastic choice for anyone on a keto diet, as it’s 100% keto-friendly as well.
A Great Homemade Dairy-Free Ice Cream That Anyone Can Enjoy
In order to make a great tasting ice cream that people with food sensitivities will actually want to enjoy, you do need to get a little bit creative with the ingredients used. The good news is that pretty much all of the ingredients you would need are also incredibly healthy options that offer a ton of great flavor. A great example of what I mean is the fact you’ll be making your ice cream with 14 ounces (about two cans) of full fat coconut milk to keep it dairy-free.
Not only does the coconut milk taste delicious, but it’s also an incredible source of healthy saturated coconut fats that also offers moderate amounts of protein and fiber. And if you’re scratching your head wondering how saturated fats can be considered healthy – it’s definitely true! One study actually found that not only are the fats found in coconut milk not detrimental to blood lipid levels, but they’re actually beneficial as they raise HDL cholesterol while decreasing LDL cholesterol. (1)
The ice cream is also free of any kind of refined sugars thanks to the fact you’ll be swapping it out in favor of a low carb granulated sweetener. I personally prefer to stick with all-natural options so I always use Stevia when following recipes like this. When compared with other low calorie sweetening options, studies have actually found that the leaves of the Stevia plant are far superior when it comes to functional and sensory properties. (2) In its natural state, it’s nearly 300 times sweeter than table sugar! It’s no wonder it works so perfectly in this ice cream recipe.
Aside from the Stevia, you’ll be adding a ton of great flavor to your ice cream thanks to the addition of both pure vanilla extract and a vanilla bean pod that has been split and scraped. If you’re not sure how to use vanilla bean pods, there’s a great online tutorial you can check out right here. Both of these ingredients work in tandem to add a delightful vanilla flavoring to your ice cream that tastes way better than any vanilla ice cream I’ve ever had from stores.
The only other thing you’ll need to make the ice cream is a pinch of salt. Go ahead and combine everything in a food processor before transferring the mixture into an ice cream maker. Follow the instructions for your specific ice cream maker and once you’re all done, get ready to enjoy one incredible bowl of ice cream that just about everyone can enjoy – it’s honestly so good that I can’t get enough of it either!
More Protein Ice Cream Recipes:
Incredible Dairy-Free Ice Cream for People with Food Sensitivities
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6 1x
2 (14- ounce) cans full-fat coconut milk
1/2 cup granulated Stevia or other low carb granulated sweetener
1 vanilla bean pod, split and scraped
2 tsp vanilla extract
pinch of salt
- Place all the ingredients in a food processor and process to combine.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
- Serve immediately.
- If a firmer consistency is desired, transfer to an airtight container and freeze for 1-2 hours.