When the familiar sound of the ice cream man sounds, you are reminded once again of your same old dairy-free sorbet that sits in your freezer year-round. Whether you are allergic to dairy or prefer to eat vegan, dessert does not need to be limited on this “diet.” Make the ice cream man jealous with these tasty dairy-free treats that will make this summer one to remember!
Avocado Ice Cream
Sitting in my freezer is a delicious and unique treat with an ingredient not typically found in ice cream.
With just one avocado, a 14-ounce can of full-fat coconut milk, one teaspoon lemon juice and ⅓ cup of brown rice syrup, you can make it at home.
After letting your coconut milk sit in the refrigerator overnight, drain the excess water and spoon the coconut cream into a bowl. With a hand mixer, whip until its consistency reminds you of whipped cream.
Place your sliced avocados and lemon juice in a food processor until it is smooth and creamy. Gently fold this mixture and rice syrup into the coconut cream.
After 4 hours in the freezer, this healthy dairy-free treat is ready to enjoy! I recommend a little honey drizzled on top to add extra sweetness.
* From Pop Sugar.
Iced Vanilla Bean Matcha Latte
Who needs to empty their pockets at Starbucks, when you can make your own lattes at home?
Freeze almond milk in an ice cube tray the night before, so your drink does not get watered down by regular ice cubes.
With one cup of almond milk, add two of your almond milk ice cubes, one teaspoon of matcha green tea powder, ¼ teaspoon vanilla bean powder, two teaspoons maple syrup and blend on high for about 20 seconds or until it is frothy.
If you are gluten-free as well, check your matcha powder label carefully for some have it hidden inside. Vanilla bean powder can also be substituted for one seeded vanilla bean if you are feeling fancy.
Your concoction is now ready to be served! Pour the mixture over almond milk cubes and add coconut whipped cream and/or matcha powder for garnish.
*from Oh She Glows.
Strawberry Lemon Scones with lemon glaze
Now that we have warmed up a little bit, prepare for the final dish with fresh summer strawberries.
Preheat your oven to 425-degrees Fahrenheit ,and line a baking sheet with parchment paper.
In one bowl mix 1/2 cup almond milk with two teaspoons of fresh lemon juice.
In another large bowl combine 1 ½ cups spelt flour, 1 ¼ cups oat flour, ½ cup coconut sugar or unrefined sugar, 1 tablespoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt. Whisk together thoroughly.
With a pastry cutter, cut in 5 tablespoons of your vegan butter. The pieces should be about the size of peas. Coconut or soy butter is easy to find, but olive oil based butter is my personal favorite. It almost makes your forget you are eating vegan!
Take your almond milk and lemon juice mixture and add one teaspoon vanilla extract and one-two teaspoons lemon zest. Add this to your large bowl. Stir until combined but be careful to not over-mix. The dough should be slight sticky. At this point gently fold in a cup of diced fresh strawberries.
On a floured surface form the dough into 12-inch disc. Flour your hands intermediately to stop the dough from sticking to your hands. Cut your discs into 12 triangles and place each on the lined baking sheet.
Bake the scones for 15-17 minutes. They should be golden brown when removed from the oven. Transfer your fresh scones to a cooling rack as your prepare the glaze. With ½ cup of powdered xylitol or powdered sugar add 1 tablespoon of fresh lemon juice.
When the scones have cooled, carefully drizzle the glaze over the scones.
*From Keepin It Kind.
Your friends will never believe these delectable treats are dairy-free. Enjoy these summer treats and give one to the ice cream man next time he comes by.
