Dairy-Free Butterscotch Ice Cream
Indulge in the rich, nostalgic flavors of **Dairy-Free Butterscotch Ice Cream**, a creamy, plant-based dessert that satisfies your sweet tooth without compromising dietary restrictions. This recipe is crafted with a luxurious blend of full-fat coconut milk and almond milk, giving it a velvety texture and dairy-free decadence. Sweetened with brown sugar and coconut sugar, its authentic butterscotch taste is enhanced by a hint of vanilla and a touch of sea salt for balanced flavor. A homemade cornstarch slurry ensures the perfect thickness during cooking, while coconut oil adds a silky smooth finish. Ideal for vegan and lactose-intolerant diets, this ice cream is churned to perfection and freezes beautifully for a scoopable treat. Whether you're hosting a summer gathering or treating yourself to a guilt-free dessert, this dairy-free recipe is sure to become a freezer staple.
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Recipe Information
Ingredients
- 2 cups full-fat coconut milk
- 1 cup almond milk
- 1 cup brown sugar
- 2 tablespoons coconut sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
- 2 tablespoons coconut oil
Instructions
In a medium saucepan over medium heat, combine the coconut milk, almond milk, brown sugar, and coconut sugar. Whisk until the sugars are fully dissolved.
In a small bowl, whisk the cornstarch with a small amount of the milk mixture to create a slurry.
Add the cornstarch slurry back into the saucepan and continue to whisk constantly to avoid lumps. Cook the mixture for about 5-7 minutes until it thickens slightly.
Remove the saucepan from the heat and stir in the vanilla extract, sea salt, and coconut oil until the oil is fully melted and incorporated.
Allow the mixture to cool to room temperature, then transfer it to a container and refrigerate for at least 2-3 hours or until fully chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes.
Transfer the churned ice cream into a freezer-safe container, cover it tightly, and freeze for at least 2 hours until firm.
Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly for easy scooping.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 124.8 g | 624% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 226.2 g | 82% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 198.2 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 590 mg | 45% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1545 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
