Thursday, July 5, 2012

Dairy Free Coconut Ice Cream

This has been a year for firsts. We've been able to have donuts with the SCD donut recipe and now we can have ice cream and even sometimes a gluten free ice cream cone.
Here is the recipe that is so easy for the ice cream machine. I have the Cuisinart machine that I got at Costco but I believe that it is available from other stores.

Vanilla Coconut Milk Ice Cream
2, 14 ounce cans of full fat coconut milk
1/3-1/2 cup of honey
2 tablespoons vanilla extract
Combine all of the ingredients well. I usually have to use a whisk to get the honey to combine with the coconut milk. Pour into the ice cream maker and make according to the directions on your ice cream maker. Meanwhile put bowl in freezer to be really cold when you scrape it out. “Ripen” in the freezer for a few hours and serve. Will last a week or two in the freezer. I like to use an alcohol based vanilla extract as it seems to help keep the ice cream from getting as hard.

A variation I like is:
Raspberry Coconut Milk Ice Cream
Feel free to play around with the recipe, by changing what sweetener you use, taking out the lemon zest, or adding in lemon juice instead (lemon juice won’t be quite as strong as the zest).
2 cans of coconut milk (full fat), whisked until smooth
zest from one lemon (make sure you don’t get any of the bitter pithy white part)
1/2 teaspoon vanilla extract
3 cups of raspberries, fresh or frozen (defrosted slightly)
6 tablespoons of honey
Directions: Blend the raspberries in a food processor or blender with a little bit of the coconut milk until completely pureed. Add to the rest of the ingredients and make according to your ice cream maker’s instructions. Freeze to “ripen” the flavor for at least a few hours and serve.

 These may not be SCD or Paleo but for the kids it is a summer time treat.
Enjoy the taste of summer once more for those of you who have to be dairy free.
Healthy Life

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