Claudio Marquez’s Dairy-Free Ice Cream Recipe

Claudio Marquez of CFM Studios shares his dairy-free ice cream recipe. You don’t have to be lactose-intolerant to enjoy it!

Ingredients:

1 14-oz. can organic coconut milk, chilled
3/4 cup light brown sugar
1/2 cup organic natural peanut butter with sea salt
1 teaspoon good vanilla extract
3 tablespoons dark chocolate shavings

Instructions:

Prepare your ice cream maker ahead of time by freezing the canister overnight. You’ll also need a good blender or Vita-Mix to whip the ice cream mixture.

1. Combine the chilled coconut milk and light brown sugar in a blender and whip until the sugar is dissolved.
2. Add in the natural peanut butter and vanilla extract. Whip just until the mixture is creamy and frothy.
3. Set your freezing canister in place and turn on the ice cream maker. Pour the mixture into the freezing canister.
4. Add in the shaved dark chocolate.*
5. Churn until frozen; at 30 minutes it should reach a thick, soft-serve consistency. (Note: If it’s hot in your kitchen and the mixture is warm-ish, chill the mixture before adding it to the ice cream maker; it will freeze better if the mixture is good and cold.)
   Scoop into a freezable quart container, cover and freeze.

Makes roughly three cups of creamy gluten-free vegan ice cream. Serve in small single scoops, as it is rich.

*If you are a stickler about being 100% vegan, select dairy-free chocolate.

Learn more about the man behind the recipe! Claudio talks to Aviva