Easy Top 9 allergy free icecream!!

This whips up in literally a minute and only takes about 20 minutes to churn. It is the consistency of a Frosty when it finishes churning. But if you have the patience, put it in the freezer for a couple of hours and it will be thicker and scoopable!

This was made using the Dash "My Mug" Icecream Maker. I was intrigued when it was on sale on Amazon for $20 and thought I'd try it out and see if it was worth it! I'd say it is definitely worth $20 to be able to make easy, allergy friendly and delicious icecream on a whim!

Edited to add: it is no longer on sale. They also now have a Pint sized mini icecream maker for the same price! To use that size, just double the recipe! PINT SIZED ICECREAM MAKER

The only planning ahead that is required is the Mug needs to be stored in the freezer. It needs to be frozen at 0* for at least 24 hours for it to work best.

I made this using Country Crock Vegan Heavy Whipping cream, Oat milk, vanilla extract, and granulated sugar.

To make it, you measure out 1/3 c non-dairy milk, 1/4 c sugar, 1/3 c vegan heavy whipping cream. (You could use coconut cream here instead! Or if you can do dairy, just use regular heavy cream!) Stir well to help sugar dissolve. Add a few drops of vanilla.

This is an easy base for so many different flavors! You could add 1/2 c crushed gluten free oreos to make cookies and cream, 1/2 c of Sweet Loren's cookie dough chunks for cookie dough icecream, or mini enjoy life chips and a few drops of peppermint extract for mint chocolate chip!