Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Tuesday, June 24, 2008

Vanilla Bean Coconut Ice Cream

I made this ice cream tonight for the girls. They have not had ice cream in months. Even though I buy Rice Dream ice cream alternative, they will not eat it even all dressed up with sprinkles or chocolate syrup - it doesn't taste much like real ice cream. However, coconut milk makes a great ice cream substitute, and they really like this recipe. Anna likes it so much, she ran through the house to give me an "ice cream hug"!

This is a basic recipe you can do a lot with if you are inclined. I would try adding 1/2 cup mini chocolate chips, 1/2 cup chopped walnuts, or 1 cup pitted and sliced cherries to the ice cream about 5 minutes before the ice cream is done freezing in your ice cream maker. You can replace the coconut milk with 3 1/3 cups of a non-dairy milk substitute of your choice. You can also leave out the vanilla bean...I just happened to have one on hand.

2 cans coconut milk (regular or lite)
1 cup sugar
2 tsp. vanilla extract
1 vanilla bean, if desired

Combine coconut milk and heat in microwave for 2 minutes, or until just warm. Add the sugar and stir until dissolved. Stir in the vanilla extract. Slice the vanilla bean lengthwise and scrape the seeds into the coconut milk mixture. Stir well. Refrigerate several hours to overnight.

Pour coconut milk mixture into your prepared ice cream maker. Freeze according to the manufacturer's instructions. This makes about 1 quart of ice cream.

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