No-Churn, Dairy-Free Coconut Vanilla Ice Cream with Raspberry Sauce
Though I'm not vegan (as I sometimes have to remind people), I tend to gravitate towards dairy-free food, because it definitely makes me feel better and lighter (though I do indulge in its goodness when something good is calling my name). It's a really fun challenge to try to make dairy-filled food dairy free, and it's one of my favorite things to do in the kitchen.
I've made banana ice cream before, and while it is definitely delicious, I have found the texture to be a little far off from real ice cream. Then I discovered you can freeze coconut milk and make an ice cream that's even more similar to the real deal! Just make sure you give yourself a full night to freeze this ice cream, and let it cool for about 10 minutes when you remove it from the freezer before scooping it. Try adding different toppings for a variety of different flavors!
Ingredients (serves 4-6)
- Ingredients for ice cream:
- 1/2 cup dates
- 1/4 cup filtered water
- 2 cups full-fat coconut milk
- 1 teaspoon vanilla
- Ingredients for sauce:
- 1/4 cup fresh or frozen raspberries
- 1 tablespoon maple syrup
- Shredded unsweetened coconut
1. Soak dates in warm water for 10 minutes, and then drain. Blend dates with filtered water until it forms a smooth paste. Set aside.
2. Blend together vanilla extract and coconut milk until coconut milk is frothy. Add date paste and blend until smooth.
3. Line a freezer-safe container with parchment paper, and pour coconut milk mixture into container. Cover with plastic wrap and then aluminum foil, and then freeze overnight. When you're ready to eat, let sit out for about 10 minutes to soften, then scoop out with an ice cream scooper.
4. To make raspberry sauce, heat up raspberries and maple syrup in a small saucepan until warm and bubbly. Remove from heat and let cool for a few minutes before pouring over ice cream. Top with shredded coconut as desired.