Treat yourself to a delicious scoop of homemade dairy free ice cream.

This diary free ice cream is made of sugar, coconut milk and just a touch of powdered gelatin. And that small touch is in fact the secret ingredient which makes this creamy desert so delicious.

It is safe to say that most of enjoy preparing homemade ice cream and experimenting while trying out different recipes but unfortunately most recipes are diary- full. There are many people who are diary free but want to treat themselves and their families with some ice cream. If this is the case with you, you are at the right place.

In addition, we present you with gluten free diary free ice cream. Not only is this ice cream smooth and creamy but while you are making it there will be no need of mixing in every 30 minutes, which we can all agree that is a big plus.

All you need to prepare this desert are three simple ingredients. There are plus two ingredients that we will mention in this recipe but those are optional. Another great thing about this ice cream is that is slightly tastes like coconut because it is almost entirely made of coconut milk.

Just give this recipe a try we guarantee that you won’t be disappointed. Moreover, this recipe is not only for those who are gluten and diary free, people who don’t mind gluten and diary might also find this recipe great and worth trying.

Also remember to add the gelatin because if you omit it the ice cream will be icy, and you won’t be able to scoop it. If you are not a fan of gelatin you can simply replace it with gluten free potato vodka,but consequently it won’t be as creamy and instantly it becomes an adult- only treat (which is certainly not a bad thing).

Ingredients

  • ¾ cup sugar (150g)
  • 1 teaspoon unfavored powdered gelatin (3g)
  • 3 cans coconut milk, 2 of the 3 must be in the refrigerator for at least 24 hours before use
  • 1 teaspoon pure vanilla extract (optional)
  • 3 ounces diary free chocolate-chips (optional)

As we mentioned, gelatin is what keeps this ice cream from being too icy and it may be substituted with 1 tablespoon of gluten-free vodka, but it doesn’t work as well as the gelatin. Using full-fat coconut milk is another must, and we recommend “Culinary Coconut Milk”.

Instructions

For this recipe you’ll need to use a large, heavy-bottom saucepan. First take the room-temperature can of milk and the needed amount of sugar and put them in the saucepan. Whisk together until it is well combined. This should be cooked over medium-high heat and stirred frequently to prevent splattering.

Do so until it begins to thicken (around 10 minutes). Now you have diary free sweetened condensed coconut milk. When you are done move it away from the heat and leave it to cool off completely.

Next, take out the two cans of coconut milk from the refrigerator but do so slowly and be careful not to shake them. This should be done with much caution because we do not want to reintegrate the solid which separated from the liquid while it was in the fridge.

Now open the cans and scoop only the solid white coconut and place it in a large bowl. Then, using a hand mixer, which is put on high speed, whip the coconut for about two minutes until it is nearly doubled in volume and when you’ve finished this step put the whipped coconut cream in the refrigerator to cool off.

Next, you’ll need 2 table spoons of the sweetened condensed coconut milk and the proper amount of gelatin as well. Put both the ingredients in a small bowl and mix them well. Let it sit for about 5 minutes, so the gelatin can dissolve. In order for the gelatin to liquify, put this mixture in the microwave for 15 seconds on 70 percent power. Later, add this mixture to the rest of the cooled sweetened condensed coconut milk.

Finally, take out the coconut whipped cream for the fridge, combine it with the sweetened condensed coconut milk and add to it vanilla if you want to. Whip the mixture again for a minute or two and then add in the optional chocolate chips. Store this mixture into a 2-quart freezer-safe container.

Make sure it is well covered and keep it in the freezer for at least six hours. As you may have already guessed this desert is served cold and if you are having trouble scooping just let it sit at room temperature for 10 to 15 minutes and serve it after.

Hope you’ll enjoy it!

Source:

https://glutenfreeonashoestring.com

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