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Author Notes: a summer treat that is dairy free and gluten free —Lan | MoreStomach
Makes 3 pints
Intense Strawberry Coconut Ice Cream - custard based & dairy free
- 6 egg yolks
- 3 cans of full fat coconut milk
- 1/2 cup sugar
- 1 tablespoon potato starch
- 2 cups strawberries, washed & halved
- zest of 6 lemons
- for the strawberries, vitamix them until smooth as possible. it’ll equal out to about 1 1/2 cups liquid. reduce down in small saucepan on low heat, throwing a few healthy sprinkles of lemon zest. you’re aiming to get as much liquid/moisture out of the mixture as possible, leaving behind a thick sauce. i reduced it down to about 1/2 cup – 3/4 cup — basically until i got tired of babysitting it.
- for the ice cream base, it’s my usual egg custard base. in a medium saucepan add in 2 1/2 cans of coconut milk, reserving the remaining for later. heat up the milk with the sugar until fully incorporated. add in a few healthy sprinkles of lemon zest. in a small bowl, separate your eggs. whisk the yolks, and then with a ladle pour in the hot coconut milk all the while whisking the yolks. this is tempering the yolks so it doesn’t scramble. if you want, add in another ladle-full. then slowly add in the warmed through yolk mixture into the saucepan, still whisking. you want the mixture to be fully incorporated. keep the heat on medium and keeping mixing until the mixture has thickened, about 10-15 minutes. at this point, with the remaining half can of coconut milk stir in the potato starch, then add mixture to the custard. this will thicken the custard even more, while also preventing full on ice crystals from forming when the ice cream is in the freezer.
- remove custard from saucepan and allow cool. cover and refrigerate for a few hours, ideally overnight. same thing with the strawberry sauce.
- when ready, pour custard base into ice maker and churn, then add in the strawberry sauce. churn according to manufacturer’s specs.
- *note – technically, you could mix the strawberry sauce and custard before adding to the machine but it seemed like a whole lot of mixing and we figured the machine was well capable of doing that step for us. we opted to pour the custard first because there’s a lot more of it than the sauce, and there’s always a thin layer of ice cream along the edge of the canister that is difficult to scrape out when frozen. we figured we could “waste” that layer of mainly custard rather than of the strawberry sauce.
Almond Waffle Cones & Bowls - gluten free
- 2/3 cup almond flour
- 1/4 teaspoon salt
- 2 eggs
- 2 tablespoons honey
- 2 tablespoons coconut oil, melted
- in a vitamix, blitz everything until smooth
- heat your waffle cone maker to #3. pour batter into it, aim for 1/4 cup (let’s be smart, eyeball it and try not to get greedy) and cook for about 2-3 minutes. check on it after 1 minute, aim for a nice golden brown shade. very quickly and carefully peel the waffle out with a small spatula and shape over a bowl or cup, or into a cone. allow to cool.
- a trick: i added a few chocolate chips in the bottom of the cone, the residual warm of the cooking melted it a bit and it created a stopper. if you’re a slow ice cream eater, like dw, hopefully no leaks!
- This recipe was entered in the contest for Your Best Berry Recipe