Dairy free ice cream made with coconut milk and your choice of berries, fresh or frozen. Because it is March I used frozen organic cherries from Costco and local blueberries. It is a no churn ice cream recipe so no ice cream machine required.
I have been experimenting with coconut milk ice cream all year round but not all attempts have been successful thus I haven’t shared. Ice cream is also a bit off season in March but it is one of my favourite treats which I can eat year round.
Since we always have frozen berries on hand (kids’ favourite) I have been toying around with a berry ice cream idea for a while. I really liked the fiber and texture content of the mango ice cream so a thought of ice cream with a lot of fruit has not left me for a while.
For this dairy free ice cream with berries recipe I asked Alex for help. I told you that man can cook if he wants to. We thought of combining coconut milk, berries and bananas for a creamier and sweeter ice cream. Berries on their own wouldn’t be enough and banana adds more fiber and almost eliminates added sweeteners.
This ice cream’s texture turned out something between ice cream and sorbet. Neither nor. Kids loved it!
Last week has been horrendous at Olena’s casa. Long story short, I had both kids at home most days which was a total mayhem. I won’t bore you with details but all I did was serving, cleaning and going to doctors. Needless to say I had 0 inspiration to cook or to write.
I am begging for mercy, honestly. I hope that was the end. I honestly hate March and feel like someone jinxes me every March. Everyone is healthy all year round but in March they all get sick for weeks. Last March my mom has been diagnosed with tumour, oldest one almost had asthma as a result of cold. March before that both kids were sick for weeks. Only in March, I swear. Man, is April soon?
Anyways, enjoy this dairy free ice cream!
- 14 oz can coconut milk, full fat (I recommend Thai Kitchen)*
- 3 large ripe bananas
- 5 cups berries, fresh or frozen**
- 2 tbsp maple syrup or raw honey
- 1 tsp pure vanilla extract
- Pinch of himalayan pink salt
- In a blender or food processor, add all ingredients and process until smooth. Pour into any large container and freeze for 3-4 hours.
- To serve, let thaw on a counter for 15 - 30 minutes or so. Because this ice cream doesn't have any fillers, it takes a bit longer to defrost and become softer, especially with time. After thawing I recommend freezing pre-made scoops in a glass airtight container.
*I highly recommend to use Thai Kitchen coconut milk as it produces creamy and smooth ice cream thanks to a guar gum. It is available organic and regular. I have tried other brands with less flavourful results. Coconut cream from Trader Joe's is good too. **I used blueberries and cherries.
Servings Per Recipe: 10
Amount Per Serving = 1/10th:
Total Fat: 7.0 g
Cholesterol: 0.0 mg
Sodium: 26.3 mg
Total Carbs: 22.8 g
Sugars: 14.4 g
Dietary Fiber: 3.2 g
Protein: 1.2 g
WW Points+: 4