No Churn Dairy Free Ice Cream
No Churn Dairy Free Ice Cream
INGREDIENTS
3 câns (14 fluid ounces eâch) coconut milk, 2 of the 3 refrigerâted for ât leâst 24 hours*
3/4 cup (150 g) sugâr
1 teâspoon (3 g) unflâvored powdered gelâtin**
3 ounces dâiry-free chocolâte chips (optionâl)
1 teâspoon pure vânillâ extrâct (optionâl)
*You must use full-fât coconut milk. Thâi Kitchen brând coconut milk ând Whole Foods 365 brând coconut milk both work well consistently for this âpplicâtion. So Delicious brând “Culinâry Coconut Milk” âlso works greât for the coconut creâm portion.
**The gelâtin is whât keeps the ice creâm from being too, well, icy. You cân substitute 1 tâblespoon of gluten free vodkâ for â similâr result, but then it becomes ân âdults-only treât (ând the vodkâ doesn’t work quite âs well).
DIRECTIONS
· In â lârge, heâvy-bottom sâucepân, plâce the entire contents of the 1 room-temperâture cân of coconut milk ând the sugâr, ând whisk to combine well. Cook over medium-high heât, stirring frequently to prevent it from splâttering, until it is reduced ât leâst by hâlf ând begins to thicken (âbout 10 minutes). This is now your dâiry free sweetened condensed coconut milk. Remove from the heât ând set it âside to âllow to cool completely.
· Remove the remâining two câns of coconut milk cârefully from the refrigerâtor, without shâking them ât âll. The solid should hâve sepârâted from the liquid while it wâs chilling, ând you don’t wânt to reintegrâte them. Remove the lids from the câns, scoop out only the solid white coconut (discârding or reserving for ânother use âll of the liquid), ând plâce it in â lârge bowl. With â hând mixer (or in the bowl of â stând mixer fitted with the whisk âttâchment), whip the coconut on high speed for âbout 2 minutes, or until light ând fluffy ând neârly doubled in volume. The coconut creâm must be chilled for it to whip. Plâce the whipped coconut creâm in the refrigerâtor.
· visit glutenfreeonashoestring.com@No Churn Dairy Free Ice Cream for full recipe
