COCONUT, CARAMEL & PECAN DAIRY-FREE ICE CREAM
Catering for a dairy-free diet doesn't need to mean missing out on dessert. Enjoy this easy, creamy coconut, caramel and pecan ice cream as a treat
Provided by Good Food team
Categories Dessert, Treat
Time 15m
Number Of Ingredients 5
Steps:
- Whisk the coconut milk until smooth. Measure 600ml into a saucepan and heat until just steaming. Meanwhile whisk the egg yolks with 3 tbsp sugar and the vanilla. Slowly pour the hot milk onto the yolks, whisking constantly. Wipe the pan clean, pour in the coconut and egg mixture, then cook over a medium heat, stirring for 5-6 mins until you have a thin custard. Strain and leave to cool completely, then churn in an ice cream maker.
- To make the caramel, put the remaining coconut milk and sugar in a saucepan with a pinch of salt. Boil for 3 mins until it has the consistency of double cream. Cool, then swirl the caramel and pecans through the ice cream mix, cover the surface with cling film and freeze.
Nutrition Facts : Calories 275 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
COCONUT VANILLA CUSTARD ICE CREAM - LOW CARB AND DAIRY-FREE
This recipe makes a decadent, low carb, and dairy-free ice cream that is really out of this world! You will love this even if you don't love coconut. My husband (who has no dietary restrictions and is an ice cream addict) told me that this is the best that he's ever had. Each 1/2 cup serving contains 6.4 grams of net carbohydrates, and 24.2 grams of healthy fat from the coconut (gotta love those medium chain triglycerides)!
Provided by getfitkate
Categories Ice Cream
Time 3h15m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan set over medium-low heat, whisk together the coconut milk, coconut oil, truvia, and salt. Bring the mixture just to a boil.
- While the coconut mixture is heating, whisk the egg yolks until pale and aerated.
- Once the coconut mixture has come to a slight boil, whisk about 1/3 of the mixture into the yolks.
- Add another 1/3 of the mixture to the yolks, whisking quickly, then return the combined mixture to the saucepan.
- Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon, about 2-3 minutes. Do not boil or the eggs can coagulate.
- Pour the mixture through a fine mesh strainer and bring to room temperature. Stir in the vanilla extract.
- Cover and refrigerate overnight in the lowest part of your refrigerator.
- Follow your ice cream makers instructions to freeze your ice cream. With my Cuisinart, I pour the mixture into the frozen freezer bowl and let it mix until thickened, about 20 minutes. This is a good time to serve it. If you have leftovers or will not eat it right after fabricating, transfer the ice cream to an airtight container and place in the freezer. When you do serve it, let it sit out for about 20 minute to soften slightly.
Nutrition Facts : Calories 212.4, Fat 22.5, SaturatedFat 18.9, Cholesterol 76.8, Sodium 26.2, Carbohydrate 2.5, Sugar 0.1, Protein 2.6
CREAMY VANILLA COCONUT OR BANANA ICE CREAM (DAIRY & SOY FREE
ZWT7, South & Central America. What rice milk frozen desserts lack in creaminess. You should like coconut because you can still taste it here in the banana free version. Recipe modified from http://gnowfglins.com.
Provided by UmmBinat
Categories Frozen Desserts
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients (optionals) in a blender.
- Blend thoroughly.
- Add to ice cream maker, following manufacturer�s directions for churning.
- For soft serve ice cream, eat immediately. For a harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired.
- Enjoy!
DAIRY-FREE COCONUT ICE CREAM
Steps:
- Cook and stir shredded coconut in a skillet over medium-low until lightly browned and fragrant, about 5 minutes.
- Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Pour coconut milk mixture through a strainer and pour liquid back into double boiler.
- Fill a large bowl with ice water.
- Whisk egg yolks into coconut milk mixture until thickened. Remove double boiler from heat and place the top portion in the ice water to cool the coconut milk mixture to room temperature, about 20 minutes.
- Process coconut milk mixture in an ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 18.7 g, Cholesterol 41 mg, Fat 21.3 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 18.4 g, Sodium 13.9 mg, Sugar 15.4 g
ALMOND ICE CREAM (DAIRY FREE)
Make and share this Almond Ice Cream (Dairy Free) recipe from Food.com.
Provided by UmmBinat
Categories Frozen Desserts
Time P1DT15m
Yield 1 1/2 Pints, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender or food processor, very finely grind the almonds. Use the pulse function and watch carefully. You do not want the nuts to release too much oil, which will turn them into nut butter.
- In a heavy saucepan, combine the water, sugar, lemon zest, cinnamon stick, and half of the almonds.
- Place over high heat and bring to a boil, stirring constantly.
- Decrease the heat to medium and add the rest of the almonds, continuing to stir.
- As soon as the mixture boils again, remove from the heat and let cool completely.
- Transfer the cooled mixture to an ice-cream maker and freeze according to the manufacturer's instructions. If you do not have an ice-cream maker, transfer the mixture to a 4-cup container (a glass, stainless-steel, or plastic bowl will do) and place in the freezer for about 1 hour, or until half frozen.
- During this hour, remove the ice cream from the freezer every 5 to 10 minutes and beat it with a whisk to prevent ice crystals from forming.
- After the first hour, return the ice cream to the freezer and leave it there for at least 2 hours, or until fully frozen.
- When made by either method, transfer the finished ice cream to an airtight container and store in the freezer. It will keep for up to 1 week.
- When ready to serve, remove the ice cream from the freezer about 20 minutes in advance to allow it to soften slightly. Spoon into small dishes to serve.
Nutrition Facts : Calories 771.7, Fat 39.9, SaturatedFat 3, Sodium 24.9, Carbohydrate 97.8, Fiber 7.7, Sugar 86.8, Protein 16.3
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