It’s starting feel like summer around here, which I absolutely love. This consistently hot weather has been putting me in a great mood and I can feel my stress levels drop. If you didn’t guess already, I’m one of those peeps who always prefers scorching hot weather over freezing cold. It’s one of the main reasons I moved to California. As much as I still love NYC, the brutal winters were unbearable (I know, I’m such a wuss).
And when the weather starts getting hot, I start craving cold foods like salads, fruits, and ICE CREAM. I wasn’t really into ice cream for a while because I wasn’t able to eat it after finding out about my dairy sensitivity, so I sort of forgot how delicious it is for the past 4-5 years (You’ll be amazed at the things you’ll forget the taste of that you think you “can’t live without” once you give them up for a while). It’s only recently when I started finding some amazing coconut milk ice cream on the market that I started falling in love again.
One thing about good quality dairy-free ice cream without additives and thickeners is that they are ridiculously expensive. As delicious as they are, I’m not about to drop $8 for a pint of ice cream. I’ll make it at home, thankyouverymuch.
I was actually nervous about how this recipe would turn out because I don’t own an ice cream maker. I try not to buy too many kitchen gadgets if I can help it, because we might be moving at the end of the year so I’m trying to keep things minimal around here. So my blender came to the rescue, and it turned out surprisingly creamy which I’m super psyched about.
Cinnamon Ginger Molasses No-Churn Ice Cream (Dairy-Free, Paleo)
- 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
- Place all ingredients in a blender, and blend until smooth.
- Remove the blender jar from the base and put the entire thing in the freezer.
- Leave it in the freezer for 4 hours, taking it out every hour to pulse several times and scrape down the sides with a metal spoon.
- At the end of 4 hours, pulse one last time then pour into a freezer safe container.
- Freeze for at least 90 minutes before serving.
- Serve with your favorite fruits or toppings. I love using cacao nibs for that extra crunch!