Creamy and easy homemade cauliflower ice cream recipe with protein! Vegan, dairy free, sugar free, low carb, keto, and healthy with a smooth consistency and coconut flavor.
Why this cauliflower ice cream recipe is so great
- No cauliflower taste - this ice cream has no cauliflower taste. It is masked by coconut milk (or cream), keto sweeteners, and vanilla bean.
- Made with or without an ice cream machine - I made this ice cream recipe without an ice cream machine by simply freezing it until frozen (like this double chocolate vegan ice cream). You can give it a more custard or churned texture by using an ice cream maker if preferred. My husband was skeptical at first to try this, but his first bite reaction was, "This is the best healthy ice cream recipe, and it has great texture!"
- It is healthy and caters to almost all diets - This cauliflower ice cream recipe is vegan, dairy free, sugar free, low carb, keto, healthy, and packed with healthy fats and protein. Adding it to a keto diet, in some cases, can help assist with weight loss.
What ingredients go into this dairy-free ice cream
- 1 small head of cauliflower, about 2 cups of cauliflower fleurets steamed.
- Cashews are used to provide a creamy and rich texture.
- Coconut milk or coconut cream is used in place of dairy. It does provide a bit of a coconut flavor. I do not suggest using lite coconut milk as that can make the texture more like a sorbet.
- Pure vanilla bean paste is where it is at for a vanilla bean flavor. You can also use just vanilla extract or 2 vanilla beans, scraped.
- Coconut oil provides metabolism boosting healthy fats and give the ice cream rich texture.
- This cauliflower ice cream is sweetened with either keto maple flavored syrup (can buy online) or you can use regular maple syrup if keto is not a priority.
- One scoop of protein powder which can be vegan plant based and either plain or vanilla flavored. You can also use chocolate flavored protein powder.
- Coconut milk powder is used as a thickener.
- Dash of salt to bring out the flavors.
How to make this recipe
STEP 1: Cut the cauliflower into florets and steam them over the stove for 5 minutes, or until soft. Once soft, take out the steamer with the cauliflower in it and let drain and cool.
STEP 2: Measure 2 cups of cauliflower and put it in a food processor or blender. Add the cashews (soaked 3 hours and drained first), coconut milk, keto syrup (or maple syrup), coconut oil, protein powder, coconut milk powder, vanilla and salt. Blend until smooth and no visible particles.
STEP 3: With an ice cream maker, add the ice cream to the maker and churn the mixture according to the manufacturer's instructions. Without an ice cream maker, add the ice cream mixture to a glass container (about the size of a loaf pan) and cover with a lid or plastic wrap. Set in the freezer for 4-5 hours or until hardened. Let set on the counter for about 30 minutes to soften before serving.
This makes about a quart of ice cream.
Faq's and expert tips
Both raw and frozen cauliflower work well for making cauliflower ice cream. For convenience you can use frozen cauliflower florets, which are already trimmed and chopped, and cook in the same method as instructed for raw cauliflower. You can also measure 2 cups of cauliflower rice to use in this recipe.
Cook fresh or frozen cauliflower by steaming it or boiling it in shallow water. Steaming helps to keep the nutrients in cauliflower. If using cauliflower rice, microwave it for 2-3 minutes until soft or boil in shallow water and drain it before adding to a blender or food processor. If it is hot to handle, let the cooked vegetable cool first.
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Cauliflower Ice Cream Recipe (vegan, dairy free, sugar free, low carb, keto, healthy)
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Equipment
- food processor or
Ingredients
- 2 cups cauliflower fleurets
- 1 cup raw cashews soaked for 3 hours in filtered water and drained
- 1 can coconut milk or coconut cream
- ⅔ cup keto maple flavored syrup or regular maple syrup
- ¼ cup coconut milk powder
- 1 scoop protein powder favorite kind, vanilla, plain or chocolate
- 2 tablespoons coconut oil
- 1 tablespoon vanilla extract or vanilla bean paste
- ⅛ teaspoon salt
Instructions
- Cut a cauliflower head into florets and steam 2 cups over the stove for 5 minutes, or until soft. Once soft, take out the steamer with the cauliflower in it and let drain and cool.
- Measure 2 cups of cauliflower and put it in a food processor or blender. Add the cashews (soaked 3 hours and drained first), coconut milk, keto syrup (or maple syrup), coconut milk powder, protein powder, coconut oil, vanilla and salt. Blend until smooth and no visible particles.
- With an ice cream maker, add the ice cream to the maker and churn the mixture according to the manufacturer's instructions. Without an ice cream maker, add the ice cream mixture to a glass container (about the size of a loaf pan) and cover with a lid or plastic wrap. Set in the freezer for 4-5 hours or until hardened. Let set on the counter for about 30 minutes to soften before serving.
Notes
- Both raw and frozen cauliflower work well for making cauliflower ice cream. For convenience you can use frozen cauliflower florets, which are already trimmed and chopped, and cook in the same method as instructed for raw cauliflower. You can also measure 2 cups of cauliflower rice to use in this recipe.
- Cook fresh or frozen cauliflower by steaming it or boiling it in shallow water. Steaming helps to keep the nutrients in cauliflower. If using cauliflower rice, microwave it for 2-3 minutes until soft or boil in shallow water and drain it before adding to a blender or food processor. If it is hot to handle, let the cooked vegetable cool first.
- Nutrition calculated using sugar-free syrup and from a third party plug-in.
Jennifer says
For the Coconut Cream are you using unsweetened?
Danielle Fahrenkrug, Certified Health & Nutrition Life Coach says
Hi there! Yes, just a can of unsweetened coconut cream.
Anna says
Is your nutritional information for one serving? Because 9g of net carbs seems really high for a serving of ice cream.
Danielle Fahrenkrug says
Hi Anna, thank you so much for noticing that. Nutrition is calculated by a third party and you are right it was off and added way to much in the cauliflower (thinking it was using a large head), which I adjusted to just say 2 cups (the amount used for ice cream) and that adjusted it correctly. Thank you!
Anna says
Oh awesome! I'm glad it was wrong, I was so confused. I can't wait for it to get a little warmer so I can try it!
M says
I cannot have cashews since they are inflammatory. Is tgere a substitute?
Danielle Fahrenkrug says
Yes, are you able to have almonds? You can use 1 cup of blanched almonds (without skins) and use them in place of cashews. Just soak in water for 3 hours which helps them blend into a creamy mixture.