I Couldn’t Take It Anymore – I Made My Own Dairy-Free Ice Cream!
I reached my breaking point! I miss ice cream so much, but I just couldn’t bring myself to eat the few dairy-free options available—they’re all loaded with sugar. So, guess what? I made my own!
My mom found me a $5, old-school ice cream maker at the thrift store—still in the plastic. It felt like my childhood Easy Bake Oven dreams were finally coming true!
In my blender, I poured in a can of coconut milk and about half a cup (maybe a bit more) of almond milk—honestly, my kitchen style is pretty similar to Thug Kitchen—I go with the flow. I also soaked about 6 medjool dates in hot water to soften them up. Then, I added a sprinkle of maca root powder because I love the flavor, and it’s packed with antioxidants. Who says ice cream can’t be healthy(ish)?
Next, I soaked a cup of pistachios in water. After straining them, I tossed half into the blender with the soaked dates, while setting the rest aside for later. Oh, and I added a teaspoon of carob powder for that chocolatey taste—it’s caffeine-free and also loaded with antioxidants. Blend it all up!
I like to taste the mix before I pour it into the ice cream maker. You might want to add a few more dates depending on your sweetness preference—make sure it’s just right for you! Once it’s perfect, chop up the remaining pistachios and mix them in before letting that glorious cream freeze.
Finally, I sprinkled some chocolate chunks on top and… I died and went to heaven. Seriously, it was that good. You’re welcome.
