When we first discovered that our kids had a dairy sensitivity it didn’t seem like a big deal- I mean heck, how hard could it possibly be to ‘just‘ stay away from cheese? Ha, boy was I wrong- I will take our family’s gluten issues over dairy any day. Most dairy alternatives are just plain nasty and full of artificial highly processed ingredients.
However, somethings really do taste great dairy free- and this homemade dairy free ice cream is certainly one of those things. There are no artificial ingredients and in our home the end result is a happy child that gets to be just like all the rest.
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Homemade Dairy and Gluten Free Ice Cream
3 C. Dairy free milk of your choosing (I use 2 c. coconut and 1 c. almond)
1 T. Vanilla
3/4 C.Sugar (this can be adjusted depending on how sweet you want it)
1/2 tsp. Salt
You will also need;
An ice cream maker (it is worth its weight in gold for how much you will be saving in the long run on those super pricy little cartons of dairy-free ice cream)
Add milk, vanilla, sugar, and salt in a large bowl. Whisk or using an electric mixer blend until sugar is dissolved and all ingredients are thoroughly combined.
Carefully pour blended mixture into the ice cream bucket and churn until it has reached its desired thickness (ours takes about 20 minutes)
Place in a lid covered container and store for later use. I typically make a batch and let it sit in the freezer for a bit before serving to let it thicken/harden as the immediate product is typically quite soft.
Top with your favorite toppings; chocolate, berry sauce, dye free sprinkles, or fresh berries. Serve and enjoy!