Author Notes
The combo of coconut and cranberry speaks to me because it's a great juxtaposition of sweet and tart. I've been making this as ice cream (using cream instead of rice milk) for a long time, but it's at least as good dairy-free. And just in case you didn't know, cranberry is the Official State Fruit of Massachusetts. —ChefJune
Ingredients
- Cranberry Sauce
-
1 cup
organic cane sugar
-
1 cup
cold water
-
12 ounces
fresh cranberries
- Ice Dream
-
1
large egg
-
1/2 cup
organic vanilla sugar
-
2 cups
coconut milk, very cold
-
1 cup
whole cranberry sauce (recipe above)
-
1/2
can (7.5 oz) cream of coconut (such as Coco Lopez)
-
3/4 cup
cold rice milk
-
2 teaspoons
fresh lemon juice
Directions
- Cranberry Sauce
-
In a non-reactive saucepan, combine sugar and water. Stir to dissolve the sugar. Bring to the boil. Add cranberries, and return mixture to the boil. Simmer gently for about 12 minutes.
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Remove from heat. Cool to room temperature. Chill. Makes about 2-1/4 cups.
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For the ice dream, bring cranberry sauce fully to room temperature so you can easily drain the liquid. You will use only 1 cup of the cranberry sauce.
- Ice Dream
-
Whisk egg, sugar and coconut milk together. Drain syrup from the cranberry sauce and add syrup, cream of coconut, rice milk and lemon juice to the egg mixture. Blend well.
-
Just before the ice dream is finished, (it will be quite stiff) add the cranberries from the sauce and continue freezing.
-
Remove ice cream from the freezer bucket and place in a storage container. Let "Season" for at least 3 hours, if possible, to allow flavors to mellow.
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Serve garnished with unsweetened flaked coconut and more cranberry sauce.
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
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