Ice cream is evil. Well, of course it isn’t actually evil. But ice cream holds several traits that can impair digestion and health, even in fairly small quantities for some. One of the main problems for many, is the fact that it contains dairy. For those with lactose intolerance tendencies, there are dairy-free options.
I normally don’t care to have ice cream. I’ve long lost my cravings for it, ever since I worked at an ice cream shop. Perhaps I had too many sample bites. Or maybe it’s that I got grossed out from having to clean ice cream off of everything at the store–really, how did the kids get ice cream on the ceiling! Or it could be that my body finally got through to my brain that I don’t feel great when I have too much ice cream.
Nevertheless, with the hot weather, this recipe for dairy-free ice cream got me thinking, “why not?”
It is surprisingly delicious and easy to make! It’ll even leave you some time to try out this ice cream quiz while you wait for your dessert to freeze: WebMD’s Ice Cream Facts Quiz
- 1 14-oz can coconut milk
- ¼ cup maple syrup (I want to try other natural sweeteners like honey or rice syrup, but haven't yet tried it)
- 1 tsp matcha green tea powder
- ½ tsp vanilla extract
- pinch of salt (yes, you need this to make it freeze)
- ½ cup cacao nibs or dairy-free chocolate chips (I prefer the cacao nibs for taste and the fact that they are lighter and don't sink to the bottom like the chocolate chips)
- Put the coconut milk, maple syrup, matcha powder, vanilla extract, and salt into a blender.
- Blend ingredients until smooth.
- Pour into a freezable container. I used mason jars.
- If not using an ice cream maker, stir in the cacao nibs (or chocolate chips) and put it in the freezer.
- If using an ice cream maker, freeze according to manufacturer's instructions. Add the cacao nibs during the last few minutes of freezing.
- Moderation is key, of course.