Non-Dairy, But Oh So Yummy Ice Cream

By: Missy Sorg

As indicated in my last recipe post, I’ve been trying to be a little more health-minded.  Also mentioned in that post is that we’re creeping up on the official start of Summer in a couple weeks.  And, that reminded me of how much I love ice cream!  

However, ice cream doesn’t feel the same about me.  I swear, lactose intolerance is the WORST.  And, with a soy allergy, my non-dairy ice cream options are that much more limited.  

But, then there was an answer to my prayers in alternative ice cream options – like bananas!

Non-Dairy/Vegan Ice Cream (Method 1: Bananas):


• 2 bananas


• Peel and slice (thick slices) bananas

• Lay them on a flat surface (plate or small baking sheet) and freeze approximately 2 hoursuntil solid.

• Put frozen slices in a blender or food processor and turn the machine on to blend them.

• Serve right away or store in the freezer in a lidded container.

Ice cream using frozen bananas wasn’t so bad, I guess.  But, it wasn’t as rich and creamy as I feel ice cream should be.  And, since its primary ingredient is frozen banana, the end product tastes like…banana.  Sure, I can add chocolate or other flavoring options to it, but it still has that banana flavor.  That’s not so bad, I guess – unless I really, really want vanilla ice cream.  There’s really no option to make banana taste like vanilla.

I scoured the internet to find something else.  And, that’s where I stumbled upon the beauty of coconut milk ice cream.  While it tastes like coconut, I find coconut can be covered up a little easier than banana – with fruit juice, or chocolate, or caramel!

Non-Dairy/Vegan Ice Cream (Method 2: Coconut Milk):


• 1/2 cup coconut milk
• 1 tablespoon (heaping) corn starch
• 1 ½ cups fruit juice (any kind: V8, Grape, Apple, Cranberry, etc.)


• In a medium mixing bowl, stir the corn starch with ¼ cup of the coconut milk until smooth. Set aside.
• Heat the remaining coconut milk in a small saucepan over low heat until it bubbles around the edges.
• Whisk the starch mixture into the coconut milk and cook gently over low heat, stirring briskly, until mixture begins to thicken.
• Once it appears to be thickening (which won’t take long), remove it immediately from the heat and whisk in the juice.
• Transfer the mixture to a heatproof bowl and let it cool to room temperature, then refrigerate until chilled.
• Process in your ice cream machine according to manufacturer's directions.

Note: You can replace the corn starch with tapioca starch, which you can make by grinding instant tapioca until it gets powdery.

So, there you have it, relatively quick and easy ice cream options that you can make this summer!