Bliss Ice-Cream (raw, gluten-free and dairy-free)

Bliss IceCream-2

Ice-cream is bliss, especially on the sunny afternoon.

Ice-cream is a dessert that I really missed when I found out I was lactose intolerant. I tried having soya ice-cream instead but it just wasn’t the same.

When I came across this recipe for homemade, gluten and dairy free, ice-cream I was in heaven. It is so creamy in texture that it satisfies your taste buds. And to top it off, it is a true, healthy alternative to the shop bought variety that is teaming with refined sugars and preservatives.

Once you make the ice-cream base you can mix it up and add the flavour of your choice. I have given you a few ideas to start with – let you imagine go wild and create your own signature ice-cream flavour.

You can also add a scope of this ice-cream to your smoothies to add more thickness and keep you feeling full for longer.

Just remember, that as with all desserts, you need to consume it in moderation! 

Bliss Ice-Cream Recipe

Ice-Cream Base

  • 1 cup water (* if making coffee flavour, replace the water with coffee – see below)
  • 8 Medjool dates, pitted and chopped
  • 200 ml coconut milk
  • 1 cup cashews, soaked 2 hrs and then drained
  • Pinch sea salt

Then select and add your chosen flavour:

Honey Vanilla

  • Vanilla bean paste 1 table sp
  • Honey 2 to 3 tablespoons

OR

Chocolate

  • Vanilla bean paste 1/2 tablespoon
  • 1/4 cup cacao powder

OR

Coffee

  • 1/4 Tablespoon cacao powder
  • 1 cup premade and chilled coffee (decaf is ok too) *
  • 1 Tablespoon Tia Maria (optional)

Instructions

  1. Combine all ingredients into the blender. To make it easier to blend, add your liquid first so it is at the bottom of the blender.
  2. Blend until really smooth. You might need to stop the blender a few times and scrape down the sides.
  3. Taste to add more flavouring if needed.
  4. Chill the fridge for 45 minutes
  5. Add to ice-cream machine and churn as per instructions. (I bought my ice-cream machine online for 17 pounds). Generally I churn mine for about 30 minutes.
  6. Once churned, place in a freezer safe container and allow to freeze until you are ready to serve it.

This ice-cream will keep in the freezer for several weeks.

It will go quite hard, so you may want to take it out of the freezer about 5 minutes before serving to allow it soften slightly.

Note: if you don’t have an ice-cream machine, once chilled place in a freezer safe container and take out every hour and churn by hand or with an electric mixer. Do this three or four times until you are happy with the consistency.

Take Action: Share this recipe with your Facebook friends and in the comments box tell me your favourite ice-cream flavour is.

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Enjoy a sneak peek of chapter one
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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

6 Thoughts on “Bliss Ice-Cream (raw, gluten-free and dairy-free)

  1. Got to be salted caramel flavour for me 🙂

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