Dairy-Free Vanille Eis
Indulge in the creamy, decadent allure of Dairy-Free Vanille Eis, a plant-based twist on classic vanilla ice cream that's perfect for those avoiding dairy. This luscious recipe combines full-fat coconut milk and almond milk to create a velvety base enriched with the natural sweetness of maple syrup and the fragrant aroma of real vanilla bean seeds or extract. Thickened with arrowroot powder and free from artificial additives, this dessert is a wholesome yet indulgent treat. With a quick preparation time and a rich, smooth texture after churning and freezing, it's the perfect summertime delight or year-round indulgence. Serve it on its own or elevate it with fresh fruits, crushed nuts, or a drizzle of dairy-free chocolate sauce for a crowd-pleasing dessert. Enjoy the simplicity of this homemade dairy-free masterpiece!
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 120 ml Maple syrup (or agave syrup for a lighter sweetness)
- 1 pod Vanilla bean pod (or vanilla extract)
- 2 tablespoons Arrowroot powder (or cornstarch)
- 60 ml Almond milk (or any unsweetened plant-based milk)
- 1 pinch Salt (optional, to enhance flavor)
Instructions
In a small bowl, whisk the arrowroot powder with the almond milk until smooth. Set this slurry aside—this will be used to thicken the ice cream base.
If using a vanilla bean pod, split the pod lengthwise and scrape out the seeds using the back of a knife. If using vanilla extract, you can skip this step for now.
In a medium saucepan, combine the coconut milk, maple syrup, and the scraped vanilla seeds or vanilla extract. Add the empty vanilla pod to the mixture as well for extra flavor.
Heat the mixture over medium heat, whisking frequently, until it begins to steam. Do not let it boil.
Once the mixture is steaming, whisk in the arrowroot slurry. Continue cooking, whisking constantly, for about 2-3 minutes, or until the mixture thickens slightly and coats the back of a spoon. Remove the saucepan from heat and discard the vanilla pod if used.
Let the ice cream base cool to room temperature, then transfer it to an airtight container and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. This typically takes about 20-25 minutes. The mixture will resemble a soft-serve consistency at this point.
Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover with a lid or plastic wrap to prevent ice crystals from forming.
Freeze for an additional 2-4 hours to firm up before serving. Allow the ice cream to sit at room temperature for a few minutes before scooping for the creamiest texture.
Serve your Dairy-Free Vanille Eis on its own, or pair it with fresh fruit, dairy-free chocolate sauce, or crushed nuts for a delightful dessert.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 171.4 g | 857% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 100.2 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 328 mg | 25% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2431 mg | 52% | |
*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.
