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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
Makes 8 4-ounce servings
- 1 cup organic cane sugar
- 1 cup cold water
- 12 ounces fresh cranberries
- 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.
- Remove from heat. Cool to room temperature. Chill. Makes about 2-1/4 cups.
- 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.
- 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
- 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.
- Serve garnished with unsweetened flaked coconut and more cranberry sauce.
- This recipe was entered in the contest for Your Best No-Bake Desserts
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert