The Best Dairy-Free Ice Cream You’ll Ever Eat

I could sit here apologizing endlessly for my five month absence, or we could talk about important things, like dairy-free, sugar-free ice cream that tastes like cream and sugar and all the bad stuff……


Oh good, you chose the latter. And don’t worry, I haven’t gone off the deep end and glorified some trending Pinterest recipe as my own. This is not, NOT I repeat, about blending a frozen banana and calling it dessert. This is so much more than that. Because let’s be real, how many people have blenders that can actually pulverize a frozen banana into a smooth cream? (Answer: not mine.) This recipe is pulverized banana, plus some. It’s undeniably an ice cream substitute, but a creamy, luscious substitute with an almost-matched smooth texture. And yes, your $20 knock-off Magic Bullet can actually make it.

Say hello to the magic ingredient, my new love, your new life changer: Almond Milk. Why almond milk? It’s lactose-free, healthier than soy, low-calorie and low-fat, relatively cheap, keeps longer than cow milk, makes this recipe vegan, helps with blending, has a neutral taste and makes dessert creamy and delicious. Shall I continue? Almond milk is the bomb diggity. Period.

Here it is folks: the easiest, healthiest, dairy-free, sugar-free ice cream you can actually make in your crappy blender, and it tastes delicious. The banana and almond milk serve as the base. Once you’ve blended these two to a creamy, clump-free consistency, you have a blank slate for creating whatever flavor ice cream you like. I’m partial to a tablespoon of peanut butter and a handful of dark chocolate chips blended in mine. Vanilla extract makes it simple and delicious. Agave syrup goes a long way. Coconut flakes, walnuts and chocolate chips work too. Crumbled candy and cookies make it decadent. It’s a blender full of healthy ice cream, add whatever the heck you want and feel good about it!


The Best Dairy-Free Ice Cream You’ll Ever Have

Makes 1 serving

  • 1 ripe banana, fully frozen (peels removed pre-freezing) –  .20¢
  • 1/4 to 1/2 cup almond milk –  $2.50 – $4.50 per quart (I prefer the brand SoDelicious Unsweetened Almond+ 5g Protein)
  • Salt
  • Optional mix-ins:
  • Peanut Butter
  • Chocolate Chips
  • Agave Syrup
  • Coconut Flakes
  • Walnuts, or other types of nuts
  • Cookies
  • Candy

Approximate Cost: .70¢ for the base

Total Time: 20 minutes

Cut the frozen banana into slices. The smaller the slices, the easier it is to blend. Add the banana slices and 1/4 cup almond milk to a blender. Blend until the mixture reaches a smooth, clump-free consistency, adding more almond milk as needed. You may have to redistribute the mixture with a spoon between blending cycles. Do not add too much almond milk or the consistency will become too smoothie-like.

Add a pinch of salt (trust me on this one) and whatever mix-ins of your choosing. Blend until the mix-ins are well distributed. Pour the “ice cream” into a bowl and let chill in the freezer for 15-20 minutes. Rejoice in guilt-free, creaminess….try not to make a quadruple batch and convince yourself its ‘for later’.


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