I scream…you scream…we all scream for ice cream!
Dairy, Egg, Peanut/Tree Nut Free Ice Cream to be exact.
I was super excited when I purchased our very first ice cream maker…now I am over the top excited to discover how easy it is to whip up a batch of one’s own Dairy, Egg and Peanut/Tree Nut Free Ice Cream.
Not as convenient perhaps as popping by the grocery store to purchase a carton…but certainly worth the time it takes to make it so one can enjoy the childhood treat that every child should experience come summer time.
I decided to try one of Allergic Living Magazine’s Senior Editor Alisa Fleming’s recipes from the Summer 2013 Edition.
Michael’s favourite flavour is vanilla…so vanilla was our first attempt. However, as we used coconut milk in the base…the ice cream had more of a coconut flavour…but it was oh so creamy!
Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream
4 tsp cornstarch
1/4 cup plus 1 1/4 cups Natur-a Soy Beverage or any plain non-dairy beverage
1 1/2 cups full-fat canned coconut milk
2/3 cups granulated sugar
2 tbsp. honey
1/4 tsp salt
1 1/2 inches of a vanilla bean…scrape the seeds from inside the vanilla bean
Instructions for making the ice cream base:
In a small bowl, whisk the 1/4 cup of non-dairy beverage of choice with the cornstarch…set aside.
In a saucepan, whisk together the remaining non-dairy beverage, coconut milk, sugar and honey.
Bring to a boil over medium heat…let boil for 3 minutes.
Whisk in the cornstarch mixture and continue to boil for another 2 minutes. The mixture will start to thicken slightly to resemble cream.
Remover from heat and stir in the salt and scraped vanilla bean seeds.
Let cool 10 minutes.
Pour into a liquid measuring cup…easier to pour into the ice cream machine.
Cover and refrigerate for at least 2 hours.
Follow the directions of the ice cream maker to create your batch.
Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream was delicious covered in Dairy Free Chocolate Sauce!
Reminded me of a Bounty Chocolate Bar…love the speckles of vanilla bean in the ice cream.
My boys love the Dairy Free Chocolate Sauce I make from Anne Lindsay’s Smart Cooking Cookbook…I like to replace the corn syrup with honey.
Dairy Free Chocolate Sauce
1 cup cocoa (make sure it is free of dairy)
3/4 cup granulated sugar
3/4 cup water
1/2 cup honey
1 tsp pure vanilla
In a saucepan, combine the cocoa and sugar.
Whisk in the water and honey.
Bring to a full boil on medium high heat.
Stir constantly for 2 minutes.
Remove from heat and stir in the vanilla.
Pour into a jar and store in the refrigerator.
Sauce will thicken as it cools.
If you love coconut…then this is the recipe for you. Unfortunately, my two nephews and Matthew were not fans…although, John and Matthew gobbled it up when they stirred in the Dairy Free Chocolate Sauce.
Michael, on the other hand, loved the texture…”I like this better than the Natur-a”. Well, thank goodness for that…as it is no longer available!
Michael thoroughly enjoyed his bowl of Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream with Dairy Free Chocolate Sauce…I am elated!
Next up…’churning’ a batch of Dairy, Egg and Peanut/Tree Nut Free Pure Vanilla Ice Cream!
Have you tried ‘churning’ an allergy friendly version of ice cream in an ice cream maker?