How To Make Ice Cream — Paleo Snacks & Recipes — Dairy-Free, Vegan Ice Cream

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If you’re looking to make delicious, dairy-free ice cream, this is the recipe for you. With just a few simple ingredients and a blender, you’re going to have a Paleo-certified concoction that is absolutely delicious. Prepare to be impressed.

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Here’s the complete transcript:

To make ice cream we’re going to need a few things that I don’t have here.

So we’re going to make a banana, date, strawberry, macadamia, honey ice cream. Overall dairy free, it’s going to be one of the most tastiest ice creams you’ve ever had, I hope. So, we’re going to start off with some macadamias. Now macadamias are high in calcium, magnesium, so we’re going to put them in there to start off with. That’s going to be kind of like the oily base that mixes the ice cream together.

A banana. Bananas are good and high in potassium, helps with the tryptophan. Helps with the serotonin, depression. Dates, these are high in fiber. You’ve got a lot of B vitamins in dates, too. Those taste really good. So that’s a lot of the sugars and a lot of sweeteners for the ice cream. Also, the coconut meat. That’s one coconut meat there, one baby coconut. Put in a little bit of honey. Do you like honey? Yeah, you do. Alright. One big tablespoon of honey. One or two, one and a half, two tablespoons of honey, there we go. Whoa!

Now, to make any ice cream we need this base here with all the… it’s kind of like the liquid here at the bottom. Then we need frozen. So it could be ice. It could be more frozen fruit that we’re going to use here. Could be frozen milk, depending on how you want to make your ice cream. You can make sorbets, gelatos, all that type of thing.

These are just frozen strawberries. Alright. So push that down, make a mess. Let’s get the lid happening. Tamp her. Highest setting. Alright. That’s good enough. You can lick the spoon if you want. Alright. Hell ya! Get a bowl. It’s now frozen inside there. Beautiful ice cream. Let’s put it over my head. I did that once, ended really badly.

Get it out as quick as you can because that looks like one of the nicest ice cream, sorbets, I guess you can say, ever. Spoon. Hell yes, whoo! That’s awesome. We’ll be making more of that, lots of that. I’ve got brain freeze again.

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Happy Thanksgiving! Turkey Day is here and that means CHRISTMAS is around the corner which means it’s time for EGGNOG! I’m lowering the fat and upping the nutrition with these dairy free and vegan recipes!

The recipes for both eggnog’s are included below! Nutrition for both recipes can be found in my Ho Ho Healthy christmas ebook!

Head to and use the code “EGGNOG” for 10% off any ebook or package of your choice!


2 1/2 cups (600mL) milk (nut or soy milk for dairy free)
3/4 cup (180mL) egg beaters/substitute
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
3 Tbsp sweetener
pinch of salt

1. Combine all ingredients in a blender and blend until smooth and well combined.
2. Adjust sweetness to taste.
3. Chill, or devour as is!
*Note: Egg substitute/beaters are pasteurized products and are thereby safe to consume without being cooked.


1 15 oz can (400mL) lite coconut milk
1 cup (240mL) milk
1 banana, frozen
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla extract
1 Tbsp maple syrup
2 Tbsp sweetener

1. Allow your frozen banana to thaw for about 10 minutes.
2. Blend all ingredients together until smooth and creamy. Adjust
thickness of the eggnog to your preference by adding ice or coconut
milk for creaminess and volume, or milk to thin it out.
3. Adjust sweetness to taste.
4. Chill, or devour as is!

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