4 Ingredient Dairy-Free No-Churn Ice Cream
2 cans of coconut cream
1 banana or 2 cups of frozen strawberries
¼ cup + 2 tablespoons nut or seed butter of choice, we used cashew butter for a milder flavour
Sweetener of choice, we used ½ cup of maple syrup but 10 drops of stevia also works
2 tablespoons vanilla extract
Optional: toppings of choice, like crumbled grain-free banana bread and chocolate
Place a loaf pan in the freezer overnight.
Mix all ingredients in a high-speed blender to blend well.
Pour the ice cream mixture in the frozen pan, cover, then place it back in the freezer.
Mix it every 30 minutes for the first 2 hours to make sure it doesn’t crystallise.
Thaw the ice cream for 5-10 minutes before serving & enjoy!
Ice Cream Maker Instructions
Place your ice cream maker bowl in the freezer to freeze completely.
Add all your ingredients in a high-speed blender until blended well. Pour the ice cream mixture into a loaf pan to freeze for 30 minutes before pouring into the frozen ice cream bowl.
Turn the machine on and churn for about 15 minutes.
Transfer ice cream mixture into the loaf pan. Freeze for at least an hour and thaw for 5 minutes before serving.