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Not only is this awesome ice cream recipe easy, clean, vegan, and gluten-free, but it’s also vegan AIP friendly! We can’t have a kid’s week without an ice cream recipe! Kid’s *love* ice cream, and as adults who remember ice cream so fondly from childhood, we want to give it to them.
Obviously there are tons of great non-dairy ice creams available, but there is a great sense of satisfaction in making it yourself. The great thing about making your own ice cream is that you can put whatever you want in it: fruit, candies, nuts, whatever strikes your fancy!
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The main reason we decided to do a kid’s week here at the Happy Gluten-Free Vegan is because some friends of ours have been dealing with allergies in one of their children and dairy and gluten have both been given the boot. It can be difficult to make the switch yourself, but even more nerve wracking when it is your child, and you know that one slip can be the difference of them sleeping, or crying painfully, through the night.
As luck would have it, we were recently out on the town and happened into an Indian grocers to look around. Upon perusing the coconut milk section we landed on coconut cream. Coconut cream is a thicker and creamier alternative to coconut milk, and is perfect for dishes that require a creamier texture. We decided to make ice cream with it, on a hunch that it would work beautifully in an ice cream; boy were we right!
For those who are vegan ice cream newbies, it might seem odd that this ice cream contains avocados but trust us, you won’t taste them. The avocado just lends further creaminess to this delicious dish. We used Stevia in this recipe to keep it more natural and sugar-free, but if you are looking to make it extra special, you can go ahead and use real vegan sugar, we won’t tell!
*Note: Be careful when buying coconut cream because there are a few versions: some are a solid form and some have sugar, others have other additives such as guar gum. Be sure to get the stuff in liquid form and unsweetened. This is a great brand to try.
We named this little creamy culinary confection after the boy who inspired this week’s kid-inspiration!
Nate’s Coconut Chocolate Ice Cream
- 2 1/2 cups coconut cream
- 1 tablespoon Stevia or 1/4 cup monk fruit sweetener (note: If you use sugar, you will use 1/4 cup – for vegan AIP use monk fruit)
- 2 tablespoons raw cacao powder (you could even do 3 if you are a true chocoholic)
- 3 small, or 2 large, avocados, peeled and pitted
- Pinch of sea salt
- Any optional ingredients: raspberries, mint oil, vegan chocolate chips, etc.
Pour all ingredients into a blender and blend until smooth. Pour mixture into a bowl, fold in any extra ingredients you’d like to add and place the bowl in the freezer. Wait 2 hours, pull it out and mix with a hand mixer, electric mixer, or hand whisk. Put back in freezer and repeat this every hour for 3 or 4 more times. Then let freeze for a few more hours, or overnight. Serve.
The great thing about this ice cream is that it is full of antioxidants from the raw cacao powder, beneficial oils from the avocado and coconut, and sugar-free. That is the best kind of ice cream!
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