Ice cream is one of those things that can be as fancy or easy as you want to make it. It can be combined with hot puddings, stewed fruits and topped with anything from chocolate and nuts to alcohol.  Or, if it’s a good ice cream, it can of course be eaten on its own. For the latter, homemade is so often better than shop-bought. But what to do if you’re intolerant to dairy? Well, how about “nice cream”? Made with yummy, thick coconut milk, this recipe is completely dairy free. It’s “nearly” vegan, but some might argue that the honey would be a problem here. In that case, you could substitute the honey for something like agave syrup. Anyway, this recipe is super-easy, contains only a few natural ingredients and is (freezing time aside) very quick to make. A win-win I’d say.

 

  • 1 tin of coconut milk (full fat)
  • 400g fresh strawberries
  • 1 medium banana
  • 150g runny honey

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  • 1

    Trim and quarter the strawberries and chop the banana.

  • 2

    Put all ingredients into a food processor.

  • 3

    Blend the ingredients for a few minutes until completely smooth.

  • 4

    Pour the cream into a freezer-safe container, a loaf tin if you’re looking to display it on the table.

  • 5

    Freeze for a minimum of 2-3 hours.

  • 6

    Serve.

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By Carole Poirot on 12.07.17

Guest Contributor

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