3 Double-Scoop-Worthy Ice Cream Recipes
Unearthing your as-yet-unused ice-cream maker (we and everyone we know seems to have one gathering dust somewhere) is beyond worth it for a number of reasons. Homemade ice cream not only always tastes better, but since you make it from scratch, you can customize flavors according to your tastes—and dietary restrictions. Most importantly—you know where all the ingredients came from.
To kick off summer, we developed three easy, refreshing, and slightly healthy recipes—one with a classic custard base, one made from coconut milk, and one dairy-free chocolate sorbet that tastes a lot like frozen brownie mix. And if you don’t have an ice cream maker, these recipes all happen to make excellent popsicles, too…
Making non-dairy ice cream is tricky. The issue usually has to do with the icy texture you get when you omit real dairy. We found that using full-fat coconut milk, coconut oil, and a little bit of alcohol keeps the base really creamy. Instant espresso is a super easy mix in, but this base would be just as good with everything from fresh fruit to mint.