Jamie Oliver

Dairy-free vanilla ice cream

Smooth and indulgent

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Dairy-free vanilla ice cream

Serves 4
Cooks In35 minutes plus freezing
DifficultySuper easy
Nutrition per serving
  • Calories
    216
    11%
  • Fat
    8.2g
    12%
  • Saturates
    6.4g
    32%
  • Protein
    2.5g
    6%
  • Carbs
    34.1g
    13%
  • Sugar
    28.4g
    32%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    216
    11%
  • Fat
    8.2g
    12%
  • Saturates
    6.4g
    32%
  • Protein
    2.5g
    6%
  • Carbs
    34.1g
    13%
  • Sugar
    28.4g
    32%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 vanilla pods
  • 1 teaspoon vanilla-bean paste
  • 1 x 400 g tin of light coconut milk
  • 300 ml unsweetened organic soya milk
  • 165 g agave syrup
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Method

Halve the vanilla pods lengthways, scrape out the seeds, then add to a large bowl, discarding the pods. Add the remaining ingredients and stir well to combine.

Transfer the mixture to an ice cream maker, then churn for 40 minutes, or until smooth, occasionally scraping down the sides with a spatula. Give it a final stir, then transfer the mixture to a large freezer-proof container. Pop in the freezer for around 2 hours, or until set, then serve.

If you don’t have an ice cream maker, place the mixture into a large freezer-proof container and pop it in the freezer. Allow to set for 3 to 4 hours, giving it a good whisk every 30 minutes or so.

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