Spread the love

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.

FAQ’s and EXPERT TIPS

Should I use frozen or raw cauliflower?

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.

What is the best way to cook cauliflower for ice cream?

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.

If you make this homemade cauliflower ice cream recipe from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAMPINTERESTFACEBOOKYOUTUBE and TWITTER  and tag me to be featured and for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!

smooth creamy cauliflower ice cream in a cone with sprinkles on top

Print

Cauliflower Ice Cream Recipe (vegan, dairy free, sugar free, low carb, keto, healthy)

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.
Course Dessert, Ice Cream
Cuisine American
Diet Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Freeze Time 5 hours
Total Time 5 hours 15 minutes
Servings 10
Calories 243kcal

Equipment

  • food processor or
  • Blender

Ingredients

  • 1 small cauliflower head
  • 1 cup raw cashews soaked for 3 hours in filtered water and drained
  • 1 can coconut milk or coconut cream
  • 2/3 cup keto maple flavored syrup or regular maple syrup
  • 1/4 cup coconut milk powder
  • 1 scoop protein powder favorite kind, vanilla, plain or chocolate
  • 2 tablespoons coconut oil
  • 1 tablespoon vanilla bean paste or vanilla bean extract
  • 1/8 teaspoon salt

Instructions

  • 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.
  • 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

  1. 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.
  2. 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.
  3. Nutrition calculated using sugar-free syrup. 

Nutrition

Calories: 243kcal | Carbohydrates: 11g | Protein: 7g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 5mg | Sodium: 69mg | Potassium: 350mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 28mg | Calcium: 34mg | Iron: 3mg

The post Easy Homemade Cauliflower Ice Cream Recipe appeared first on Delightful Mom Food.