Summer is finally arriving, and I couldn’t be happier. The warm weather lifts my mood and eases my stress. I’ve always preferred heat to cold — one reason I moved to California after living through harsh New York winters. When the days heat up, I start craving refreshing foods like salads, fruit, and most of all, ice cream. After discovering my dairy sensitivity, I avoided traditional ice cream for several years and forgot how satisfying it can be. Recently I rediscovered dairy-free coconut milk ice creams on the market and fell in love all over again.
High-quality dairy-free ice cream without stabilizers can be delicious but pricey. I wasn’t going to pay $8 for a pint, so I decided to make my own. I was a bit nervous because I don’t own an ice cream maker — I try to keep kitchen tools to a minimum — but my blender saved the day. The result was surprisingly creamy and totally satisfying.
I sweetened this recipe with blackstrap molasses because it’s rich in minerals and has a lower glycemic impact than some other sweeteners. If you have blood sugar concerns, please use caution with sweeteners. I also added ginger and cinnamon, one of my favorite flavor combinations, but you can easily customize the mix-ins to suit your taste. This homemade version is wholesome, simple, and tastier than many store-bought options.
Cinnamon Ginger Molasses No-Churn Ice Cream (Dairy-Free, Paleo)
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Ingredients
- 2 16- oz cans full-fat coconut milk
- 1/2 cup blackstrap molasses
- 1/2 cup coconut butter
- 2 tbsp ground cinnamon
- 1 2- inch ginger root
- 1/4 tsp sea salt
Instructions
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Place all ingredients in a blender and blend until completely smooth.
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Remove the blender jar from the base and place it whole into the freezer.
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Freeze for about 4 hours, taking it out every hour to pulse several times and scrape down the sides with a metal spoon. This keeps the texture creamy and prevents large ice crystals.
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After the fourth hour, pulse one final time, then transfer the mixture to a freezer-safe container.
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Freeze for at least 90 minutes before serving to firm up.
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Serve with fresh fruit or your favorite toppings. I like cacao nibs for extra crunch.
Tried this recipe?
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