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Dairy Free No-Churn Ice Cream

July is National Ice Cream month! As if I needed another reason to celebrate! Even if you do not have an ice cream maker, you can celebrate ice cream month with us!

The flavor of this dairy free no-churn keto ice cream reminds me of a Wendy’s frosty! Especially if you use almond extract! It has a delicate chocolate flavor that is just so delicious!

Adding the Further Foods gelatin helps my dairy free no-churn ice cream stay soft. If you skip this, your ice cream will end up very hard.

When I make my dairy free no-churn ice cream, I always use Further Food Gelatin! Further Foods gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.

The benefits of collagen and gelatin are astounding! Just eating my delicious dairy free no-churn ice cream helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!

Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes. It’s perfect for making dairy free ice cream, jello, sugar free gummies, cheesecake, or panna cotta!

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Dairy Free No-Churn Ice Cream
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
Instructions
  1. Chill coconut cream and a large mixing bowl in the fridge for at least 30 minutes or overnight.
  2. Place the almond milk into a sauce pot and sprinkle in the Further Foods gelatin. Whisk so there are no lumps.
  3. Heat over medium high heat just until simmering (you also can heat it in the microwave until it comes to a simmer). Whisk well and set in the fridge to cool.
  4. Once the almond milk mixture is cool, place the chilled coconut cream in the chilled mixing bowl and use a hand mixture to whip until fluffy. Slowly add in the almond milk mixture, sweetener, cocoa powder, extract and salt. Taste and adjust sweetness to your liking.
  5. NOTE: If ice cream is too hard, allow to sit at room temperature for 8 minutes before serving.
Notes
Nutritional Information:
406 calories, 39g fat, 1g protein, 1g carbs, 1g fiber
P:E ratio 0.1
 

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Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

4 Comments

  • Wenchypoo says:

    Maria–I figured out my math problem that I posted in the comments of a previous post, so I no longer need Mama’s help…but thanks. Question: can colllagen powder be successfully substituted for the gelatin powder in this recipe? I would think so, just reading it, but maybe there’s something molecular that would make the difference between success and another flop…? I keep collagen powder around constantly, and not the gelatin, and would hate to buy another product for one-food-only use.

  • Gaby says:

    Hi Maria!
    Could we use liquid allulose or Lakanto Monkfruit? If yes, how much of the liquid and for the monkfruit, would it be 1:1 ratio?
    Thanks! 😉 would love to try making it but I’m limited with those ingredients- and will use collagen 🙂

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