Dairy Free Ice Cream, Choose From Many Flavors
I myself, am much more sociable in the summertime. It’s that time of year I don’t just enjoy being outside, I live for it. There is no better way to enjoy a perfect afternoon than getting together with good friends in the backyard and sharing a meal. And what meal is complete without a sweet little treat?
I’ve been trying loads of new recipes over the past year in an effort to accommodate the varied dietary restrictions and lifestyle choices amongst my family and friends. The following recipe is a simple, yet versatile, dairy-free and vegan friendly coconut ice-cream base that can accommodate limitless flavour possibilities. All without the need of any special equipment other than your kitchen mixer.
Dairy-Free Ice Cream Base
**For more details on why we choose to eat organic, visit our other post here
- Chill 2 cans coconut milk in the refrigerator overnight in preparation
- Make your dairy-free condensed milk: Dump the full contents of the remaining can of coconut milk to a saucepan with the cane sugar and bring to a simmer. Stir it once to ensure the sugar is dissolved, and continue to simmer on low heat for 30 minutes. The mixture will begin to thicken and change colour to a sweet golden brown within the first ten minutes, and by the end of 30, the volume will have decreased by half. Remove the saucepan from the heat and allow to cool completely to room temperature
- Once cool, drain the coconut water from the 2 chilled cans, reserving the heavier coconut cream. You can save the water for use in limitless other recipes (I use it in smoothies, cakes, soups, beverages, curries, dressings, syrups – again, the possibilities are endless)
- With your mixer, whip up the coconut cream on high speed until it’s light and fluffy, 3-4 minutes
- Add in the dairy-free condensed milk and vanilla, if you wish, and continue to whip for another 2-3 minutes
- Incorporate your desired flavour (Continue reading for some great ideas)
- Using a spatula, transfer to a lidded container (makes about 2 cups) and freeze for at least 4 hours. This ice cream does freeze harder than a dairy-based option, so just give it a few minutes at room temperature to make it easier to scoop.
Flavor Ideas to Incorporate into your Dairy-Free Coconut Ice Cream
Vanilla Bean Flavor
Mix in 1tsp of vanilla extract and seeds from ½ vanilla pod
Matcha Green Tea Flavor
Mix in 1 ¼ tblsp of matcha green tea powder
Chocolate Almond Flavor
Mix in 3 tblsp of cocoa powder and ⅓ cup toasted almonds
Pina Colada Flavor
Mix in ½ cup of pineapple puree (1/2 cup raw fruit and 2 tblsp cane sugar)
Raspberry Ripple Flavour
Gently mix in 2 tblsp of raspberry puree(1/2 cup raw fruit and 2 tblsp cane sugar) for the rippled effect
For your greatest convenience we have provided links for your ingredients for this recipe. They can be delivered right to your door at a remarkable price.
I don’t know about you, but I can’t wait to feed this to my friends this weekend. I might even have to try my hand at homemade waffle cones!
Experiment with different flavours, and share your success stories with us!
Thanks to Gemma Stafford for the five fantastic flavour options. Watch her video below for some extra tips and tricks.