Well, y’all, it looks like you might be getting a lot more dairy-free recipes around here. You might remember that I mentioned a few weeks ago that I’d been skipping the dairy for a while to decide if I was lactose intolerant. The verdict is out. Definitely lactose intolerant. Which meeeeaaaannns… it’s time to get creative around here with ways to avoid the dairy and still keep things tasty! Today we’ll start off with this dairy-free peanut butter apple ice cream–no churning required.
To be honest with you, even though I’m a little disappointed that I’ll have to limit dairy intake (I mean, no one wants to have a food intolerance) I’m actually pretty excited about this. For one thing, the mystery of the upset stomach is solved and I no longer have to wonder about which food is the culprit.
Here’s the other thing though–I really like a challenge when it comes to cooking. Oliver makes fun of me because sometimes I deliberately choose recipes that take a long time just so I can spend more time in the kitchen. But I also love figuring out how to make things work and finding creative solutions when I don’t have a particular ingredient. That being said, I’m trying not to look at this as “I can’t have that or this or that,” and instead look at it as a challenge to find clever ways to avoid dairy and still eat delicious foods.
We’ll keep things simple in this recipe by using only six ingredients. (And one of them is the cooking oil, so that barely counts, right?) To replace the heavy cream, we’re going to use coconut cream. You can find that in a can in the Asian food section of your grocery store. This time I used the Thai Kitchen brand, but next time I might try it with Trader Joe’s coconut cream because their coconut milk is typically better than other brands, in my opinion.
Start by cooking the apples on the stove with a little cinnamon to soften them up. While they’re cooking, give the peanut butter, honey, and coconut cream a whirl in the blender. Pour it all in a loaf pan and freeze it for a few hours, and that’s all there is to it! Remember to let your ice cream thaw for about 15 minutes before serving, and you’re all set.
You may also like: Lactose-Free Jell-O Foam Salad
If you try Dairy-Free Peanut Butter Apple Ice Cream at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate Blog on Facebook!
Dairy-Free Peanut Butter Apple Ice Cream
Simply blend and freeze the ingredients for this no-churn peanut butter apple ice cream--no ice cream maker required!
- 1 apple (I used Gala.)
- 1 tsp coconut oil
- 1 1/2 tsp ground cinnamon (divided)
- 1 13.5 oz can coconut cream**
- 1/2 cup peanut butter
- 1/4 cup honey
Peel and dice the apple, melt coconut oil in a frying pan or cast iron skillet over medium heat, then add apples and 1/2 tsp cinnamon. Cook until soft, stirring occasionally, about 8-10 minutes.
Add coconut milk, peanut butter, honey, and remaining 1 tsp cinnamon to a blender, and blend until smooth.
Pour contents of the blender into a loaf pan, and stir in the cooked apples. Cover with plastic wrap and freeze for 2 hours. Remove from freezer, stir, and return to freezer for another 2 hours.
Remove from freezer and allow to thaw 15 minutes before serving.
**Canned coconut cream will give you a slightly richer and creamier consistency, but canned full-fat coconut milk will work just fine for this recipe.