Friday, February 19, 2016

Dairy-Free S'mores Ice Cream

Hey y'all! Happy Friday!!!

What better way to start the weekend then with this dairy free s'mores ice cream?! When I first tasted this ice cream, I couldn't believe how perfect it turned out. My family and I all said that it tasted like regular dairy ice cream! Usually, dairy free ice cream tends to be kind of icy, and doesn't have a soft and creamy texture like dairy ice cream does. Well, not this one! No need to wait for this ice cream to soften when you take it out of the freezer; it is ready to be scooped right away! This ice cream is pure bliss.
First, melt together coconut milk and marshmallows..
Beat together marshmallow/coconut milk, and coconut cream
Then add in graham cracker crumbs, banana flour, and chocolate chips! #YUM
Time to freeze!
This ice cream tastes like toasted marshmallows, with delicious graham cracker crumbs, and chocolate chunks swirled in. No need to make a campfire for this s'mores! I melted corn syrup-free, organic marshmallows with coconut milk, which gives the ice cream the toasted marshmallow flavor. Not only is this ice cream dairy free, but it is gluten-free as well! I used gluten free graham cracker crumbs and WEDO banana flour to thicken the ice cream. 
Another plus to this recipe, is that you only need 6 INGREDIENTS and it is no-churn! Yes, only six ingredients to make this AMAZING dairy-free s'mores ice cream and you don't need an ice cream maker!! 
Digging in!
Let's start making this ice cream!!!

Dairy-Free S'mores Ice Cream
  • 1 11-ounce container of full-fat coconut milk
  • 1/2 cup corn-syrup free marshmallows
  • 15 ounces coconut whipped cream
  • 1 cup dark chocolate chunks
  • 3/4 cup gluten-free graham cracker crumbs
  • 1/2 tablespoon WEDO banana flour (plus another 1/2 tablespoon to mix with chocolate chunks)
Heat coconut milk and marshmallows in a double boiler over medium heat for about 4 minutes, or until marshmallows are melted and mixture is starting to boil. Remove from heat and let cool for about 5 minutes. Beat together coconut whipped cream with marshmallow coconut milk mixture in a stand mixer on medium-high speed. Beat for about 2 minutes, or until well combined. Mix in gluten-free graham cracker crumbs, then dark chocolate chunks (mix chocolate chunks with 1/2 tablespoon of banana flour before adding to ice cream to prevent chocolate sinking to the bottom of ice cream.) 

Pour ice cream into a bread pan, pie pan, or any container. Place in freezer for at least 5 hours. Serve with extra graham cracker crumbs, chocolate chunks, and marshmallows. Devour! Enjoy!

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