Vanilla Ice Cream

This is a low fat egg free, lactose free, gluten free and vegan vanilla ice cream. Sounds bad right? I dare you to try it out because it is delicious and healthy as well including fibre, calcium, protein and healthy fats. None of which a normal ice cream contain! The ice cream is also amazing in milk shakes. I always try to keep a couple of scoops in the fridge to pop in the blender when the craving for vanilla milk shake sets in!

You won't need an ice cream maker to make this ice cream although you will need a blender or a food processor.

Low fat vanilla ice cream, perfect for every occasion and amazing in milk shakes

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Vanilla Ice Cream

Makes 1.1 litre (37.5 fluid oz)


  • 1 litre (34 fluid oz) almond milk
  • 100 millilitres (3½ fluid oz) agave nectar
  • 75 grams (2¾ oz) dates, chopped finely
  • 2 vanilla pods, beans scraped from the pods
  • 4 tablespoons coconut oil


  1. Chop the 75 grams dates and soak in warm water for 20 minutes.
  2. Drain and discard liquid from the dates and transfer dates to a food processor along with the 1 litre almond milk (you might have to do this in batches). Blend for 1 minute or until completely smooth.
  3. Add 100 millilitres agave nectar and 4 tablespoons coconut oil.
  4. Slice the 2 vanilla pods in halves, lengthwise. Scoop out the seeds directly into the food processor. Blend for 30 seconds or until completely smooth.
  5. If using an ice cream maker: Transfer to an ice cream maker and freeze-churn for about 30 minutes, until it has the consistency of soft-scoop ice cream.
    If you do not have an ice cream maker, pour the ice cream mixture into a polythene freezer box and freeze for about 2 hours. Whisk thoroughly to break up the ice crystals (or use a food processor or blender). Re-freeze and repeat the process after 2-3 hours until it becomes difficult to stir the ice cream. Return the ice cream to the freezer box and freeze until needed. Transfer to the fridge 1 hour before serving.


  • You can use maple syrup instead of the agave nectar.
  • You can use soy milk, rice milk, semi-skimmed milk or oat milk instead of the almond milk.
  • You can use oat cream or soy cream instead of the almond milk. If you do, reduce the 4 tablespoons coconut oil to 2 tablespoons.