This blog is all about Food. Real Food. Food that Nourishes, Heart and Soul.

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Saturday, 25 July 2015

Easy Dairy Free Ice Cream

This ice cream is so many things all at once, I don't know where to start! It is refined-sugar-free, dairy-free, gluten-free, its easy, it stores wonderfully in your freezer, and, most importantly, it tastes divine. Wait... did I mention it's really easy?

With three simple ingredients and a food processor, you have everything you need to make this lovely summer treat! Customize the fruit to your taste buds! We have used frozen strawberries and oranges as well as the mango version below, but any type of frozen fruit would be delish!

(Yes, I know, the picture kind of looks like cupcakes...but it freezes beautifully in little parchment paper liners. When frozen, simply take it out of the pan and freeze in an airtight container in the freezer, or even a zip-lock freezer bag until you want to eat it. Then it is ready, in a perfect serving sized portion!

Chilling the coconut milk prior to starting this recipe is VERY important. (I actually keep a spare can in the fridge for just such occasions!). Between whipped coconut cream and this recipe, I have one ready whenever I need it!

Easy Dairy Free Ice Cream

1 can coconut milk, chilled overnight (very important, do not skip this step!)
3 cups frozen fruit
2 tbsp maple syrup or raw honey

Open your can of coconut milk upside down. 

Drain off liquid and set aside. 
Place solid coconut milk into the bowl of your food processor. Add frozen fruit; attach lid and pulse to start combining. 
Add maple syrup or honey while pulsing.
 If necessary, add the drained liquid from your can 1 tbsp at a time to loosen the ice cream enough to blend. You may need it all, you may not. (Mango seems to require the whole amount; it takes more to blend because they are very dense when frozen. Softer fruit like cherries, raspberries or blueberries will blend easier. )

You may need to stop the processor and scrape down the sides if your fruit is dense like the frozen mango's were. The more you process, the more the fruit will melt, do not over process or you will loose that necessary frozen texture.
As soon as it is smooth, turn off the food processor and scoop into desired containers to freeze.
Freeze for 2-3 hours minimum.  Store in airtight containers in freezer.  Remove from freezer and let stand 10-15 minutes before serving to soften slightly. 
We found this set of 4 little melamine bowls at one of the PC Superstores, and they work wonderfully  for keeping a batch of ice cream ready to go in the freezer! We bought two sets, which are perfect for the 8ish servings that this recipe makes! Pictured here is a strawberry version!

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