Rich Chocolate Ice Cream (Gluten Free, Dairy Free, Vegan+)

gluten free, dairy free, soy free, egg free, vegan, chocolate, ice cream, coconut milk

Now that “rich” part sounds naughty, doesn’t it? But happily it’s not. This gluten-free, dairy-free chocolate ice cream gets its richness from four simple ingredients: coconut milk, bananas, maple syrup, and cocoa powder. And if you don’t eat much in the way of refined sugar (or even unrefined sugar), you might be able to get away with leaving out the maple syrup completely due to the natural sweetness added by the ripe bananas. I’ll confess that this post is not the one I planned to share today, but when I made this dairy-free chocolate ice cream this morning for Son and it turned out so delicious … well, I had to change my plans! Happy Wednesday, right?

gluten free, dairy free, egg free, vegan, soy free, rich, chocolate, ice cream, coconut milk The Ice Cream on the Paddle Made for a Yummy Breakfast! 

Be sure to check out the Wednesday blog carnivals, Allergy-Free Wednesdays (hosted by several bloggers) and Gluten-Free Wednesday (hosted by Linda of The Gluten-Free Homemaker), as well as Ricki’s (Diet, Dessert and Dogs) whole foods, vegan Wellness Weekend event each week. Note that not all Allergy-Free Wednesdays and Wellness Weekend recipe entries are gluten free. Always check recipe “labels” and ingredients.

gluten free, dairy free, egg free, vegan, soy free, rich, chocolate, ice cream, coconut milk

Rich Chocolate Ice Cream (Gluten Free, Dairy Free, Vegan+)
(Click here for a printable version of this recipe.)

1 can (13.5 ounces) full-fat coconut milk, chilled for long time (24 hrs is good)
2 heaping tbsp plus ½ heaping tsp of cocoa powder
2 to 3 tbsp maple syrup (optional)
2 large ripe bananas
Pinch sea salt (optional)

gluten free, dairy free, egg free, vegan, soy free, rich, chocolate, ice cream, coconut milk

Pour coconut milk into glass measuring cup to equal 1/3 cup. Heat in microwave for 20 seconds. Whisk in cocoa powder. Set aside.

Add remaining coconut milk, maple syrup, bananas, sea salt, and, last, the cocoa-coconut milk mixture to the blender. (Or you may add ingredients to a large bowl and mix using a hand mixer.)

Blend about a minute or until all ingredients are fully incorporated.

Pour into frozen ice cream tub in ice cream maker. Churn for about 20 to 25 minutes. Eat immediately as soft-serve ice cream or freeze an additional amount of time in your freezer if you want a really firm ice cream.

Shirley’s Notes: Those who don’t eat much sugar (refined or unrefined) may choose to leave out the maple syrup or reduce the amount. Taste the mixture after blending, but before churning to determine if you need to add more maple syrup. If you do not use a microwave oven, you may pour 1/3 cup of coconut milk into a small saucepan and heat slowly until warm and then whisk in your cocoa powder before adding to mixture in blender. As you can see, I used very large bananas, using much smaller bananas would probably still result in a delicious ice cream, but may change the balance of flavors and creaminess. While this ice cream can be frozen for eating later, I like it best eating it soft serve right when it’s done churning. If you don’t have an ice cream maker, you may want to try an alternative method of making ice cream like this one from David Lebovitz or this one from Katie Did. If your coconut milk has not chilled quite long enough, using frozen bananas may add just enough of a chill factor to allow you to still make ice cream.

gluten free, dairy free, egg free, vegan, soy free, rich, chocolate, ice cream, coconut milk

This post is linked to Allergen-Free Wednesdays, Gluten-Free Wednesdays, Pennywise Platter Thurday, and Wellness Weekend.

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78 Responses to “Rich Chocolate Ice Cream (Gluten Free, Dairy Free, Vegan+)”

  1. Johnna on July 11th, 2012 12:14 pm

    This sounds delicious AND simple to make. Can’t wait to try it!

    • Shirley on July 11th, 2012 10:05 pm

      Hey there, Johnna–Thanks! Hope you enjoy it. Son just enjoyed his mega milkshake made from it. ;-)


  2. Andrew Cordova on July 11th, 2012 12:21 pm

    This is too simple not to try, another reason to get me an ice cream maker.

    • Shirley on July 11th, 2012 10:08 pm

      Hi Andrew–Welcome to gfe! :-) I hope you buy an ice cream maker and try this recipe and all my other ice cream recipes. ;-)


  3. Gloria on July 11th, 2012 12:22 pm

    Sounds wonderful and so easy!! I have a question. After heating the 1/3 cup of coconut milk and adding the cocoa, you say set aside. When do we add it to the rest of the ingredients (or did I just miss that part….my brain does that sometimes)?

    • Shirley on July 11th, 2012 12:44 pm

      Gloria–There are no brain issues with you, just me! Thanks so much for being my gfe quality assurance check! :-) I’ve updated the post/recipe to show that the cocoa-coconut milk mixture gets added at the end of the other ingredients. Otherwise, I’m afraid that critical cocoa factor might get lost in the bottom of the blender, and that just wouldn’t do. ;-)

      Thanks again, dear!

  4. Jane on July 11th, 2012 12:28 pm

    Looks delicious!

    • Shirley on July 11th, 2012 10:09 pm

      Hi Jane–Great to see you again! Thanks! :-)


  5. LisaB on July 11th, 2012 12:50 pm

    Time to get out the ice cream maker. Today will be a testimonial for why it’s best to store your ice cream maker’s bowl in the freezer. Thanks for sharing!

    • Shirley on July 11th, 2012 10:13 pm

      Hi Lisa–Yes, it’s definitely time to get out the ice cream maker, and definitely on storing the bowl in the freezer. That thing needs to be ready to go at a moment’s notice! ;-)


  6. Alta on July 11th, 2012 12:55 pm

    Yum yum, Shirley! I’m all about easy delicious ice cream!

    • Shirley on July 11th, 2012 10:14 pm

      Thanks, Alta! Now I need to follow your lead and start making popsicles, too. :-)


      • Alta on July 12th, 2012 9:15 am

        You could totally pour this into popsicle molds and make fudgesicles. Swoon!

        • Shirley on July 12th, 2012 2:24 pm

          I’m getting closer to buying those molds! Seems like a good use of a Bed, Bath, and Beyond coupon to me. ;-)


  7. Megan @ MAID in Alaska on July 11th, 2012 1:10 pm

    Dear Shirley,
    If you were next door, I would come over and help you eat ice cream for breakfast. In fact, I would also bring two other little minions (they are cute minions) to help eat it too. LOL. I wasn’t even out of bed yet when I was scrolling though Facebook and came across your ice cream. What a way to start a morning – my coffee just isn’t cutting it! I will be making this very soon! :)

    • Shirley on July 11th, 2012 10:16 pm

      Hey Megan!–Oh wouldn’t that be fun? I’d totally love it! So sorry that I made your coffee seem less worthy. dear. ;-) Hope you enjoy this recipe when you get to it! :-)


      • Megan @ MAID in Alaska on July 15th, 2012 4:22 am

        I made this today for my SIL’s bday party. They are doing the GAPS diet, so between our families this recipe fit both of our dietary needs. I substituted raw honey for the maple syrup and added a tiny bit of vanilla extract. It was absolutely delicious and very creamy like a good ice cream is supposed to be! Everyone loved it, but especially the kids. :) Wonderful recipe – one I will definitely make again and again(although I’ll probably double the recipe)!
        Thank you!

        • Shirley on July 15th, 2012 10:32 am

          Yay, Megan! Thanks so much for reporting back with this great review, dear! :-) Raw honey is my “go to” sweetener, but we’re getting low on our honey supply from last year and it’s not quite time to pull this season’s honey. Plus, I wanted to make this recipe vegan. Adding a bit of vanilla was a good idea. I usually do add vanilla to my homemade ice cream. I agree that more of this recipe is needed, but if I doubled this recipe in my ice cream maker, it would overflow. Do you have a non-standard ice cream maker that holds more?


          • Megan @ MAID in Alaska on July 15th, 2012 7:43 pm

            Hi Shirley,
            I think maple syrup would have been just as good; my SIL’s family hasn’t been using maple syrup though, that’s why I used honey. =) I have the standard ice cream maker, so a double batch wouldn’t fit in it, but I think I would freeze the remaining liquid and use Ricki’s tip (let frozen liquid soften a bit, then combine it in a food processor with ice and let it go until it’s soft serve consistency). The kids went crazy over this, and we didn’t mind giving them all seconds. Talk about guilt free ice cream eating at its finest! Thanks again, my friend!

          • Shirley on July 18th, 2012 11:02 am

            Megan–I actually love that honey is the “go to” sweetener for SCD and GAPS. :-) It makes sense because of its healing properties! There are so many tips for making ice cream without an ice cream maker, that I’m sure you are right, that you could get that to work. Another idea for those who often have crowds to feed or want to make several batches at once, is to buy an extra tub for one’s ice cream maker. Then you have two at the ready all the time. ;-) One friend who has three children bought an extra tub (and keeps both of hers frozen, “at the ready”) and all is good at her house again! LOL, but true.

            Thanks again for all the fabulous feedback, dear! I’m excited about your re-created blog, Allergy-Free Alaska; your new FB page by the same name, and your upcoming Whole Foods Friday series. :-)


          • Robert on August 19th, 2012 7:48 am


            I have to ask the question why you consider raw honey non vegan. I am an apiary. Honey is manufactured by bees from pollen. They do not produce honey. Another person mentioned the same this week at my produce market. I feel like the vegans are mistaken on this one.
            Just wondering


          • Shirley on August 19th, 2012 2:11 pm

            Hi Robert–Welcome to gfe! :-) Glad you had success with this ice cream, but how much xanthan gum did you use versus bananas? This recipe has a rather large amount of bananas compared to the amount of xanthan gum that one would typically add, so I’m curious.

            Regarding honey not being vegan, our family keeps bees so we are honey lovers and advocates. I didn’t make the rules on veganism as I am not vegan, but here’s one explanation here. I am not agreeing/disagreeing with this line of thinking; I’m simply sharing it with you and others.


  8. Erin on July 11th, 2012 3:20 pm

    Still waiting for that ice cream that is dairy free and banana free…my peeps with dairy issues also hate bananas!

    • Shirley on July 12th, 2012 1:53 pm

      Hi Erin–You could try a number of things instead of bananas … pears, avocados, almond butter, mango (as Lynne suggested), soaked cashews (as Amber mentioned), and probably more I can’t think of. You’re looking for a sweetness, but also a texture and mouth feel. I have not tried any of these in ice cream myself, but many others have successfully made ice cream using them. Start playing around with combinations. ;-) Try to keep your total amount of ingredients the same, such as when you have extra liquid from a fruit (i.e., more juice from mango, maybe use less coconut milk or churn a little longer). Almost any bad combo can be rescued by adding sweetener or more ingredients. Remember that you get to taste before you actually make your ice cream. :-) And even a bad ice cream might become a wonderful frozen smoothie, with another ingredient addition or two!


    • Robert on August 19th, 2012 7:49 am

      Make it with xanthum gum instead of the banannas.

  9. Heather @Gluten-Free Cat on July 11th, 2012 4:32 pm

    Ice cream maker has GOT to be on my Christmas list this year. Looks so decadent in the pictures, but the ingredients make me soooo happy!! I’d join you for ice cream breakfast any day of the week!

    • Shirley on July 12th, 2012 1:55 pm

      Heather–Honey, with the heat you’ve been having, just go out and buy an ice cream maker right now! You need and deserve one! Use one of those 20% off coupons from Bed, Bath, and Beyond. Or put the word out to your friends. A dairy-eating friend might have an ice cream maker she never uses because Ben & Jerry’s (gf flavors if she’s gf) is just so darned easy, you know? ;-)


      • Heather @Gluten-Free Cat on July 12th, 2012 3:00 pm

        I like the way you think! You’re right. I just can’t wait til Christmas!

        • Shirley on July 13th, 2012 12:06 am

          Glad you see my logic, gal! ;-)


  10. Lynne on July 11th, 2012 4:45 pm

    That does it! I’m getting an ice cream maker. My dairy thingy is getting worse & this looks fabulous! Erin, I’m wondering if mashed mangoes would work or if there would be too much juice to set. Or, wonder if the coconut milk & cocoa would mask the banana taste? Shirley could help with that one.
    Shirley, I hope that’s not an eggcup cause that’s not enough heehee. It’s cute though!
    Thanks again!!!

    • Shirley on July 12th, 2012 2:01 pm

      Hi Lynne–Yippeeee! The more folks who have ice cream makers the happier the world will be! :-) Having an ice cream maker just makes living dairy free so much more palatable … pun intended. ;-) See my suggestions to Heather on getting a reasonably priced ice cream maker (or even a free one, if you’re lucky).

      I think mangos would work, but there might need to be some adjustments. Thanks for suggesting that to Erin!

      Hehe on the egg cup … nope, not an egg cup at all. And, truth be told, I put some balled up aluminum foil in the bottom of that ice cream dish, so I wouldn’t have to put ALL the ice cream in there before I took the photo. LOL The folks on Facebook thought I ate all that for breakfast! I just ate the ice cream off the paddle plus another bite or two.


  11. Molly on July 11th, 2012 5:07 pm

    I just found you web sight and would like for your sight and would like for you to come to my email. I’m 64 and sometimes I’m not sure how some thing work on these computer. Me and my daughter with special needs are gluten intorlerance. usely there is a box with you entering you email address inorder to join a sights blog, but I didn’t see one on this sight or did I miss it, please help if you can.

    • Shirley on July 12th, 2012 2:04 pm

      Hi Molly–I sent you an email with instructions on signing up for email updates. But just in case, you didn’t get it, click here and then click on the envelope you will see to sign up for emails. :-)

      Welcome to gfe! I’m so happy you found my blog and are subscribing! I hope you will find my posts helpful to you both. :-)


  12. cheryl on July 11th, 2012 5:29 pm

    When I fall off the chocolate free wagon, I will have to try this! Looks super delicious.

    • Shirley on July 12th, 2012 2:13 pm

      The recipe will be waiting for you, Cheryl! ;-)

      Thanks! xo,

  13. Sarena (The Non-Dairy Queen) on July 11th, 2012 9:48 pm

    This looks perfect! I have so many bananas in my freezer right now! I bet if I blended them with the other ingredients, it would freeze perfectly in my ice cream freezer! I’m making this one this weekend when we have company over! Thanks for the recipe Shirley!

    • Shirley on July 12th, 2012 2:14 pm

      Hi Sarena–I don’t think you can go wrong with frozen bananas! And that might be the answer for folks who have coconut milk that’s not yet chilled. ;-)

      I hope you all enjoy it, Sarena! It’s best eaten right when it’s done churning. It tends to get chunkier when frozen, even after thawing some.


  14. Alisa on July 12th, 2012 12:36 am

    Yummers! This one is calling my name Shirley!

    • Shirley on July 12th, 2012 2:15 pm

      Hey Alisa–It does “sound” like you! ;-)


  15. amber on July 12th, 2012 2:10 am

    Hi Shirley,

    When I saw your picture I thought we made the same ice cream! Tonight I made a Mexican chocolate ice cream (my first cashew based ice cream). Your recipe looks so creamy, I thought it was cashew too. Funny. I have yet to use bananas in a ice cream. I clearly NEED to. This is great.

    Happy, Happy!

    • Shirley on July 12th, 2012 2:20 pm

      Hi Amber–I suspect your Mexican chocolate ice cream is creamier with the use of cashews, but I’m willing to do a comparison taste test. ;-) I think bananas in ice cream are pretty awesome. Even frozen bananas churned by themselves or used in a Yonanas machine can make some pretty mean “ice cream.” Clearly some experimenting is needed! LOL


  16. Naomi on July 12th, 2012 5:55 am

    Yum – sounds just like a smoothie I make, but frozen! I also do this with pre frozen bananas as I don’t have an ice cream maker at the moment. So creamy and delicious! x x x

    • Shirley on July 12th, 2012 2:23 pm

      Hi Naomi–Great to see you! I’m glad that you and Sarena both mentioned the frozen bananas. :-) I meant to and then forgot in my haste to get up my post. Frozen bananas can definitely help make “ice cream” without an ice cream maker. David Lebovitz and Katie Did also have some great instructions for making ice cream without a maker. I need to update the post to add those. And, yes, this ice cream is very much like a smoothie I, too, have often made in the past. ;-)


  17. Courtney @ Whole and Free on July 12th, 2012 11:56 am

    I’m making this TODAY for my daughter’s birthday party! Thanks for the recipe, Shirley…I’ll let you know how it turns out!

    • Shirley on July 12th, 2012 2:25 pm

      I’ll be waiting anxiously, Courtney! I think you’ll enjoy it most if you can time it so you eat the ice cream right after it’s done churning. Happy birthday to your daughter! :-)


  18. Maggie on July 12th, 2012 4:54 pm

    I love the pic of the bananas and the ruler! Such a smart and thoughtful idea Shirley! Oh, and let’s not forget about the ICE CREAM! A simple and delightful bowl of yumminess. Your son is so spoiled :) Lucky boy lucky momma!

    • Shirley on July 13th, 2012 12:11 am

      Hey Maggie–Thanks, dear … on all! I’d normally give a cup measurement for mashed bananas when bananas are called for in other gfe recipes. However, when you can just throw the bananas in the blender in a recipe like this and no mashing and measuring is needed, a visual guide comes in handy. ;-) Yep, Son is spoiled. LOL He got some vegan “test” cookies these evening. He approved, but I want to tweak a tad more. Yes, we’re both very lucky!


  19. Melissa @ glutenfreeforgood on July 12th, 2012 5:33 pm

    Gosh, that ice cream looks sooo good. Very interesting (and smart) choice with the bananas, especially when they are ripe like that. It definitely adds healthy sweetness. Your son is one lucky dude. =)

    PS I love that little pink/salmon-colored dish.

    • Shirley on July 13th, 2012 12:13 am

      Hi Melissa–Thank you! When I get your rating as a “smart” choice, I feel I’ve done very well! ;-) Son knows he’s lucky, but he doesn’t always admit it. LOL

      The dish is a thrift store find. It called my name when I walked in the door. :-)


  20. Jerry on July 12th, 2012 7:18 pm

    We just made this for some friends we had over. They Love It!! And the best part was when we told them what it was made from.

    Thanks for the share.
    Visit Me

    • Shirley on July 13th, 2012 12:05 am

      Hi Jerry–I *think* I’ve seen you on my gfe Facebook page, but it looks like it’s your first time here—welcome to gfe! Boy, has your comment made my day–thank you so much for taking the time to let me know! :-)


  21. Kalyn on July 12th, 2012 10:36 pm

    Hi Shirley,
    The kids loved the ice cream. They think you should call it Chocolate Banana Ice cream though!

    • Shirley on July 13th, 2012 12:19 am

      So glad to hear their review, Kalyn! Thanks so much for coming back and telling me. :-) Ah, the old “truth in blog titles” call. ;-) Tell them I hear them, and that’s the first thing Son said, too. LOL I have to admit that I’m so used to both banana and coconut milk that often neither of the flavors stands out strongly to me. It’s the old reality about the more one eats of a certain food, the more of it is “needed.” You know … like the spicy lovers going for spicier and spicier foods I guess. Anyway, my apologies to them. ;-)


  22. Kim (Cook IT Allergy Free) on July 12th, 2012 11:56 pm

    Oh my! This is seriously such a simple healthy recipe! I love the ingredients here! I think this would be perfect about now! And what I love even more is when you come up with a recipe for a blog post that you were not even expecting! That is the best! :D Wish I could be sitting at your counter eating that ice cream with YOU!! XXOXO

    • Shirley on July 13th, 2012 12:21 am

      Hey Kim–Thank you! These spur-of-the-moment blog posts are my favorite kind of late. ;-) I think you and all your boys would enjoy this soft serve goodness for sure! Next gfe retreat, let’s have an ice cream extravaganza! All healthy flavors, of course. :-)


  23. Linda on July 13th, 2012 3:24 pm

    It looks scrumptious! I love how easy it is to make dairy free ice cream with an ice cream maker and a few ingredients. I haven’t tried adding bananas. Sounds like a great idea.

    • Shirley on July 15th, 2012 10:16 am

      Hi Linda–I agree on the ease of making dairy-free ice cream, so whenever dairy-free folks say they don’t have an ice cream maker, I immediately say, “get one! now!” Banana ice cream has always been an absolute favorite flavor of our family. I haven’t made “just” banana ice cream that’s dairy free yet, but I need to do that. They’re a natural for creamy and delicious ice cream. :-)


  24. Katrina (gluten free gidget) on July 14th, 2012 11:05 am

    YUM! I am totally making this! I made something similar, but added ice and called it a chocolate milkshake. Ice Cream, though, sounds perfect for this summer heat!

    • Shirley on July 15th, 2012 10:20 am

      Hi Katrina–I’ve made the shake and smoothie versions, too. They are good, but not as good as this ice cream because there is no “dilution” with ice or added milk, liquid, etc. And, yes, lots of ice cream needed for this particular summer! ;-)


  25. Tessa@TessaTheDomesticDiva on July 14th, 2012 11:07 am

    I made Against All Grains Chocolate ice Cream yesterday using half stevia/half honey (yum!). I love your idea of using the bananas Shirley, this will be my next batch for the chocoholics in my house….so probably additional cocoa powder too, or some unsweetened chocolate! And I’ll use cocoa stevia in place of the maple syrup too! Can’t wait!@

    • Shirley on July 15th, 2012 10:22 am

      Hi Tessa–Danielle’s ice cream sounds good! I do like combining stevia with other natural sweeteners. :-) And I don’t know about cocoa stevia!! How is that possible??? Must check that out immediately–thanks! And please do enjoy your version of this recipe, dear!


  26. Vicky on July 14th, 2012 5:08 pm

    This looks so lovely! Bananas and chocolate, that’s a marriage made in heaven! And so easy to make! I wish we could get coconut milk without the gums in it in the UK! I just don’t like the idea of gums ever since I spilt some xanthan gum on my work surface and it took forever to clean up!

    • Shirley on July 15th, 2012 10:27 am

      Hi Vicky–First, happy birthday to you, dear!! We’re birthday “sisters” of sorts. ;-) I agree on bananas and chocolate. Does that mean you can’t even order coconut milk without gums or is it just prohibitively expensive to do so? I’m not a fan of xanthan gum either, and in general, I embrace the “less is more” approach. :-)


      • Vicky on July 15th, 2012 6:12 pm

        Thank you for your birthday wishes, haha we are birthday sisters – both Cancerians! Hope you have a lovely day on Tuesday!

        I used to be able to buy organic coconut milk without the additives up to about a year ago. Then suddenly the ingredients list changed to include guar gum. Funnily enough, there was also a massive scare over here concerning contaminated guar gum which rather put me off!

        I believe there is only one brand of coconut milk which does not include the gums (in the world) and it’s not available to buy in the UK :( I think I will try making some coconut milk with dried unsweetened shredded coconut and try out some of these awesome coconut ice-creams I come across.

        That said, I do agree with your “less is more” approach, a very positive way to think!

        Hope you’ve had a lovely weekend!

        • Shirley on July 18th, 2012 10:56 am

          Thanks for the birthday wishes, here and on FB, Vicky! They are much appreciated, especially from a fellow Cancer “sister.” :-)

          Interesting on the gums and coconut milk. I think it’s hard to make your own coconut milk and achieve the same thickness, but I’d love you to prove you can!

          Have a great week, dear. I’ll happily follow along with all your ice cream making/baking/cooking experimentation. ;-)


  27. Melaina from Rudi's Gluten Free Bakery on July 16th, 2012 11:37 am

    Shirley, you’ve done it again! This recipe is such a treat for those with multiple food allergies but I’m sure would please all pallets! Thank you for sharing this wonderful creation, and as always, we look forward to more of your great recipes in the future! :-)

    • Shirley on July 18th, 2012 11:12 am

      Hi Melaina–Thanks! It’s a great feeling to create recipes that do work for those with muliple food allergies/intolerances. :-)

      Btw, I’ll be trying out a Shrimp Fajita on a Rudi’s Fiesta Tortilla at lunch time today. ;-)


  28. amber on July 17th, 2012 12:22 pm

    Hi Shirley,

    I’ll be featuring this awesome recipe tomorrow on AFW! Just love it.

    • Shirley on July 18th, 2012 11:12 am

      Thanks, again, Amber! I always feel like I’ve won the lottery when you feature one of my recipes on your blog for AFW! :-)


  29. InTolerantChef on July 19th, 2012 2:35 am

    So delicious indeed!

    • Shirley on July 19th, 2012 11:58 am

      This one really is, and yet so simple. ;-)


  30. Sophie on July 20th, 2012 9:10 am

    An excellent vegan chcocolate ice-cream which I have made several times now, thanks to you! :) xxx

  31. Laureen @ Fox in the Kitchen on July 22nd, 2012 7:04 pm

    Finally had some ripe bananas so I could try your recipe. I added some almonds to mine. Love it! Hubby says the results are dangerous. He doesn’t know it’s not a run of the mill sugar and dairy fat filled ice cream. Let’s keep that as our little secret :-)

    • Shirley on July 23rd, 2012 7:40 am

      Hi Laureen–Yippeeeee! I love hearing this news. :-) Almonds are a great addition. Your hubby’s comment thrilled me, and I’ll definitely keep the secret! ;-)

      Thanks so much for taking the time to give me your review!

  32. Jennifer on August 30th, 2013 9:22 pm

    I just checked out the links for making ice cream without a machine and it appears that the Katy Did site is down. I hope it is only temporary. Thanks for the ice cream recipe! It’s supposed to be warm this weekend so I will have to try it out!

    • Shirley on August 30th, 2013 9:38 pm

      Hi Jennifer–Good to see you here on gfe again! I don’t think I’ve ever officially welcomed you–welcome! :-) I’m sorry that Katie Did’s site is down, but you can use David Lebovitz’s method, or my friend Ricki Heller also shares her method for making ice cream without an ice cream maker each time she shares an ice cream recipe. Here’s her latest one here: Hope that helps!


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