Note: You will need an ice cream maker for this recipe.
Coconut milk replaces cream in this dairy-free, soy-free ice cream alternative. Serve it with a fruit sauce or fresh fruit drizzled with chocolate, fudge or caramel sauce.
⅓ cup cold water
2 teaspoons unflavored gelatin or ¾ teaspoon agar
¼-½ cup honey or agavé nectar
⅛ teaspoon salt
3½ cups (two 14-ounce cans) unsweetened
coconut milk (not lite)
1 tablespoon pure vanilla extract
1. Place water in a small saucepan and slowly sprinkle with gelatin. Let stand for 2 minutes until gelatin softens and dry spots disappear. Warm mixture over medium-low heat without stirring until gelatin dissolves. Scrape mixture into a blender; cover and process until smooth.
2. Add ¼ cup honey and salt and blend. Add coconut milk and vanilla, blending until smooth. For a sweeter taste, add additional honey or agave nectar, 1 tablespoon at a time. Blend, taste and repeat, if needed.
3. Pour mixture into one or more wide-mouth jars. Cover and refrigerate for at least 6 hours before churning, or cool mixture more quickly using an ice bath.*
4. Scrape chilled custard into the canister of an ice cream maker. Churn according to manufacturer’s instructions. Serve immediately. For a firmer texture, spoon mixture into several freezer-safe containers. Cover and freeze for 3 or more hours. Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.
Each serving contains 187 calories, 17g total fat, 15g saturated fat, 0g trans fat, 0mg cholesterol, 40mg sodium, 9g carbohydrate, 0g fiber, 2g protein.
TIP For lower sugar content, use ¼ cup honey or agavé nectar combined with ¼ to ½ teaspoon pure stevia extract powder or ½ to 1 teaspoon clear stevia liquid.
Recipe by Rachel Albert-Matesz, author of The Ice Dream Cookbook (Planetary Press).