5 Dairy-Free Ice Cream Recipes

pineapple coconut ice cream scoop in a coconut shellSummer and ice cream are nearly synonymous. But if you’re sensitive to dairy or following a plant-based diet, frozen fruit ice cream (also known as “nice cream”) is a delicious alternative. Not only is fruit ice cream a healthier option, but it’s much more refreshing and dynamic in flavor.

With your Kuvings Whole Slow Juicer, you can create dairy-free fruit ice cream and sorbet with the included blank strainer attachment.

Dairy-free ice cream can be made with almost any frozen fruit, but here are 5 mouthwatering recipes to get you inspired. In addition to being dairy-free, they're also vegan and gluten-free! These recipes are very forgiving, so feel free to adjust and customize the ingredients.

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 elevates its flavor. For a more prominent coconut flavor, serve this ice cream with a coconut topping (like coconut shreds or flakes).

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 topping (optional)

Serves 2.

Directions
  1. Thaw the frozen pineapple for 5 minutes.
  2. Combine the coconut milk, syrup, and lime juice in a small bowl or cup (we used our juice cup).
  3. Place the pulp cup under the juicer’s spout. Open the smart cap.
  4. Turn on the juicer. Add a few pineapple chunks and a bit of the coconut milk mixture. Continue alternating the ingredients. Be sure to add the ingredients slowly to prevent build-up.
  5. After all ingredients are added, let the juicer run for an additional 30 seconds. Turn off the juicer. Close the smart cap to prevent drips.
  6. Mix the extruded ice cream with a spoon to fully combine the flavors.
  7. Enjoy the soft-serve-like ice cream as is, or transfer the ice cream to a freezer-safe container. Freeze for at least 4 hours. Let soften for a few minutes before scooping and serving. Top with coconut flakes (optional). Store for up to 1 week.

2. Black Cherry

cherry ice cream scoops in a glass bowl with cherry garnish

Black cherry ice cream is extremely popular in the summer, and for a good reason. Also known as dark sweet cherries, black cherries are especially ripe and sweet. Chocolate chips are optional, but they add a whole new level to this ice cream, creating a more indulgent treat.

Ingredients
  • 1 ⅓ 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
  • ⅓ cup mini chocolate chips (optional)

Serves 2.

Directions
  1. Thaw the frozen ingredients for 5 minutes.
  2. Combine the coconut milk, syrup, lemon juice, vanilla, and salt in a small bowl or cup (we used our juice cup).
  3. Place the pulp cup under the juicer’s spout. Open the smart cap.
  4. Turn on the juicer. Add a few cherries, a piece of banana, and a bit of the coconut milk mixture. Continue alternating the ingredients. Be sure to add the ingredients slowly to prevent build-up.
  5. After all ingredients are added, let the juicer run for an additional 30 seconds. Turn off the juicer. Close the smart cap to prevent drips.
  6. Mix the extruded ice cream with a spoon to fully combine the flavors. Fold in the chocolate chips.
  7. Enjoy the soft-serve-like ice cream as is, or transfer the ice cream to a freezer-safe container. Freeze for at least 4 hours. Let soften for a few minutes before scooping and serving. Store for up to 1 week.

3. Avocado Mint Chip

avocado banana ice cream in a halved coconut with fruit garnish
 Photo by Little Kale Girl

 

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.

Ingredients
  • 1 ripe avocado, cubed and frozen
  • 1 ½ ripe bananas, sliced and frozen
  • ⅓ cup full-fat coconut milk
  • 2 tbsp pure maple syrup or agave syrup
  • 2 tbsp freshly squeezed lemon juice
  • 3 large mint leaves, or 1 teaspoon peppermint extract
  • Pinch of salt
  • ⅓ cup mini chocolate chips

Serves 2.

Directions
  1. Thaw the frozen ingredients for 5 minutes.
  2. Combine the coconut milk, syrup, lemon juice, mint extract (if using) and salt in a small bowl or cup (we used our juice cup).
  3. Place the pulp cup under the juicer’s spout. Open the smart cap.
  4. Turn on the juicer. Add a piece of avocado, a piece of banana, a bit of the coconut milk mixture, and a mint leaf (if using). Continue alternating the ingredients. Be sure to add the ingredients slowly to prevent build-up.
  5. After all ingredients are added, let the juicer run for an additional 30 seconds. Turn off the juicer. Close the smart cap to prevent drips.
  6. Mix the extruded ice cream with a spoon to fully combine the flavors. Fold in the chocolate chips.
  7. Enjoy the soft-serve-like ice cream as is, or transfer the ice cream to a freezer-safe container. Freeze for at least 4 hours. Let soften for a few minutes before scooping and serving. Store for up to 1 week.

      4. Nut Butter Cup

      chocolate ice cream scooped from a tin

      This one’s for all the peanut butter cup lovers out there. We used almond butter, but any nut or seed butter will do. 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
      • ⅓ cup mini chocolate chips (optional)

      Serves 2.

      Directions
      1. Thaw the frozen bananas for 5 minutes.
      2. Whisk together the coconut milk, nut butter, cocoa powder, vanilla, and salt in a small bowl or cup (we used our juice cup).
      3. Place the pulp cup under the juicer’s spout. Open the smart cap.
      4. Turn on the juicer. Add a few banana slices and a bit of the coconut milk mixture. Continue alternating the ingredients. Be sure to add the ingredients slowly to prevent build-up.
      5. After all ingredients are added, let the juicer run for an additional 30 seconds. Turn off the juicer. Close the smart cap to prevent drips.
      6. Mix the extruded ice cream with a spoon to fully combine the flavors. Fold in the chocolate chips (optional).
      7. Enjoy the soft-serve-like ice cream as is, or transfer the ice cream to a freezer-safe container. Freeze for at least 4 hours. Let soften for a few minutes before scooping and serving. Store for up to 1 week.

      5. Mango Berry

      mango berry ice cream in jar with spoon closeup
      Photo and recipe inspiration by Little Kale Girl

       

      You need just two ingredients to make this tropical mango ice cream. The combination of mango and berries create just the right amount of sweetness and a gorgeous sunset color.

      Ingredients
      • 2 cups frozen mango
      • 2 cups strawberries or raspberries

      Serves 2.

      Directions
      1. Thaw the frozen fruit for 5 minutes.
      2. Place the juice cup or a bowl under the juicer’s spout. Open the smart cap.
      3. Turn on the juicer. Add a piece of mango, then a couple of berries. Continue alternating the ingredients. Be sure to add the ingredients slowly to prevent build-up.
      4. After all ingredients are added, let the juicer run for an additional 30 seconds. Turn off the juicer. Close the smart cap to prevent drips.
      5. Mix the extruded ice cream with a spoon to fully combine the flavors.
      6. Enjoy the soft-serve-like ice cream as is, or transfer the ice cream to a freezer-safe container. Freeze for at least 4 hours. Let soften for a few minutes before scooping and serving. Store for up to 1 week.

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