Tuesday, June 25, 2013

3 Ingredient Gluten & Dairy Free Coconut Vanilla "Ice Cream"

I don't have an ice cream maker.  I never needed one.  If I wanted ice cream, I bought it.  Simple.  Then my son had to have gluten and dairy removed from his diet.  Well.  Suddenly just grabbing a container of ice cream wasn't so easy to do anymore.  We sometimes buy gelato, and there are a few brands of dairy free ice cream that we like, but they tend to be pretty expensive. 

A heat wave started here this weekend, and I thought "Gee, wouldn't it be nice to have some ice cream.  Oh, right.  Never mind."  But then my can-do spirit emerged and I thought "Why don't I just make some ice cream?"  Maybe because I've never done it before?  Pshaw. How hard can it be?  Don't laugh.  I refused to create a complicated recipe. 

So it's not.  It's so simple a child could make it.  Exactly the way it should be.

Besides the ingredients, you'll need a cake pan or some other metal container for freezing the mixture, no lid required, and a whisk or a spoon for stirring.  Also, a blender or hand blender would be helpful, but a whisk would work just as well for the initial mixing.

(Makes about 3 1/2 - 4 cups)

2 cans of coconut milk (200ml each, for a total of 400ml)
3/4 cup white sugar
1-2 tablespoons pure vanilla extract (check for gluten, add as much or as little to taste)


1- Mix all ingredients in a bowl, blender, or food mixer.  Blend until mix thickens up a bit, about 2-3 minutes.

2- Pour mixture into metal container and freeze.  Remove from freezer and whisk/stir every 30 minutes or so, until desired thickness and consistency is achieved.  Mixing is important because the water from the coconut milk separates otherwise.

Serve and Enjoy! 

Tip:  The consistency is similar to real ice cream, but it melts more quickly.  If the ice cream gets too hard to scoop and begins to break after being frozen for a while, remove from freezer a few minutes before serving.   

Sugar Free:  Add a mashed banana in place of the sugar.  The flavour and colour will be a bit different, but it should still taste yummy!

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