I don’t know if it’s because of Crohn’s or if I would have been lactose intolerant any way, but my body just can’t handle dairy.
One of the things I want more than anything is to eat a bowl of ice cream and not worry about what will happen afterwards. If your like me then you know what I mean.
Well I’m happy to say I found some recipes and am delighted to share them with you today and all week long.
Don’t let the name fool you, this ice cream is gooood.
I found a basic recipe for this online and added my own flair to it plus well I thought I had an ingredient and had to improvise because I didn’t want to go back to the store for only one item. So I will post the recipe as it was originally with my own additions in the comments.
To begin with this recipe makes 1 quart of ice cream. My machine is 1 pint. The ice cream base can be saved in the refrigerator for at least 3 of days. Mine lasted for 2 whole days. Not because it went bad but because the ice cream was so good that I had to make more of it.
2 (13- to 15-ounce) cans full-fat coconut milk
1/2 cup organic agave syrup (you can use sugar or maple syrup as well)
1/4 teaspoon salt
2 tablespoons cornstarch (ok so I didn’t have cornstarch and was too lazy to go to the store for it so I used 2 tablespoons of cake flour)
1 1/2 teaspoons vanilla extract
I added a handful of coconut flakes to the mix. You can add any condiment that you like.
Click here to order an Ice Cream Maker from Amazon
A quick note:
At least 24 hours before you plan to churn the ice cream, put the ice cream machine’s bowl in the freezer to freeze. It should be frozen solid before using (you should hear no liquid sloshing inside when you shake it).
Now let’s make some ice cream.
So first you want to shake up the cans of coconut milk before opening them.
Pour 1/2 cup of coconut milk and set it aside for a minute.
Pour the remaining coconut milk into a saucepan along with the agave and salt and heat pan to medium – low heat for about 2 minutes. Never let this come to a boil.
Whisk the 2 tablespoons of cornstarch (or flour) in the 1/2 cup of coconut milk until totally dissolved.
Pour the whisked coconut milk into the warm coconut milk stirring gently.
Increase the heat to medium and cook for 6 – 8 minutes until base is thick enough to coat the back of a wooden spoon. Do not let this boil.
Pour the base into a bowl and let it cool on top of the counter until cool enough to put in the refrigerator for 2-4 hours. This can sit in the refrigerator for up to 3 days.
Follow your ice cream makers instructions on making the ice cream. I added a handful of shaved coconut flakes to my ice cream while churning.
Freeze ice cream for 4 hours until firm.
This is for those who still need dairy free but either don’t like coconut milk or cant or their system cant handle coconut milk.
I found this recipe on the minimalist baker website. Enjoy!
Use either one of these recipes and add your flare to it. Add fruits that are in season.
Stay tuned all week for more Ice Cream and even sherbet recipes! I scream, you scream, We all can eat Ice Cream Again!!!!
Comment below your favorite ice cream recipes or if you try these add pictures and comments .