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
- 2 13.5 oz cans coconut cream, chilled
- 1 cup unsweetened almond milk or hemp milk if nut free
- 1/2 cup powdered allulose
- 1 1/2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon Further Food gelatin
- 1 teaspoon almond extract or vanilla
- 1/4 teaspoonRedmond Real salt
- Chill coconut cream and a large mixing bowl in the fridge for at least 30 minutes or overnight.
- Place the almond milk into a sauce pot and sprinkle in the Further Foods gelatin. Whisk so there are no lumps.
- 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.
- 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.
- Place in freezer overnight to freeze.
- NOTE: If ice cream is too hard, allow to sit at room temperature for 8 minutes before serving. Or try using allulose.
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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.
That should work, might just be a slightly different texture. 🙂
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 🙂
That should work. Just go with the conversion rate on the bottle. 🙂
Am I missing something? Do we freeze this recipe for a certain length? What type of container do we freeze it in? BPA plastic ok? Thank you-just bought your Gelatin. xo
Sorry, fixed it above. 🙂
Can you use regular allulose instead of powdered allulose?
Yes, that will work.