Anti-InflaAnti-Inflammatory Vanilla Ice Cream (Dairy-Free, Creamy & Gut-Friendly)mmatory Vanilla Ice Cream (Dairy-Free, Creamy & Gut-Friendly)
A creamy and nourishing anti-inflammatory vanilla ice cream made with coconut milk, almond butter, natural sweeteners, and real vanilla. Dairy-free, gluten-free, and perfect for soothing the body while satisfying your sweet tooth.
Ingredients
- 14 oz full-fat coconut milk (or coconut cream)
- ¼ cup raw honey (or pure maple syrup for vegan)
- ¼ cup creamy almond butter (or cashew butter)
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
Instructions
- Place all ingredients into a high-speed blender in the order listed.
- Blend on high for 30 seconds until smooth and fully combined.
- Turn on your ice cream maker with the frozen base inside.
- Pour the mixture into the ice cream maker while it is running.
- Let it churn for 20–25 minutes until it forms a firm ice cream texture.
- Transfer to an airtight container and freeze for at least 1 hour or until completely frozen.
- Let sit at room temperature for 5–10 minutes before serving for easier scooping.
Notes
- For best texture, use full-fat coconut milk or coconut cream.
- Maple syrup makes it 100% vegan.
- You can fold in cacao nibs, walnuts, or berries for extra flavor and texture.
- Avoid light coconut milk—it won’t create the same creamy consistency.
- Store in an airtight container with parchment pressed on top to avoid freezer burn.
Nutrition
Serving: 1scoopCalories: 215kcalCarbohydrates: 12gProtein: 3gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 60mgPotassium: 150mgFiber: 2gSugar: 8gVitamin C: 0.5mgCalcium: 40mgIron: 0.7mg
Tried this recipe?Let us know how it was!