Description
We have a Cuisinart ice cream maker that we use regularly for homemade vanilla ice cream – our family used to make it every summer using my Mom’s old human-powered hand cranked ice cream maker. I just never thought that dairy-free could be this tasty! Rebecca is a brilliant experimenter in the kitchen and she brought over a chocolate version last week (which I will also list here) – the variations are endless…
Ingredients
Mango – Coconut
2, 400 mL cans of coconut cream
1/4 c. maple syrup (or good honey)
1 t. coconut extract
1/2 c. sweetened coconut, toasted (I just used a non-stick skillet)
1, 400 mL can of mango slices, drained and pureed (I’ve also used thawed frozen mango and mango nectar)
fresh mango slices and extra toasted coconut for serving
Chocolate, Chocolate Chip
2, 400 mL cans of coconut milk
1/4 c. maple syrup (or good honey, or maybe less of agave syrup)
1 t. vanilla
1/2 to 1 c. good chocolate, chopped (usually 70% and higher is lactose-free)
1/4 c. cocoa
chocolate shavings, bits or chips for serving – cacao nibs are tasty too
Instructions
For the mango/coconut version – whisk everything together in a large bowl, then add to your ice cream maker and use according to the directions – for us, it takes about a half hour, and then we freeze it overnight in a sealed container.
**after much trial and error we’ve improved our methods – whisk together your ice cream ingredients and then refrigerate in a well-sealed container overnight! – Make the ice cream as you would and either serve it straight away, or freeze until you plan to use it.**
To make it more mango-y, I’d use 1 and a half cans of coconut cream and then 2 cans of mango, pureed (we have to be careful about the volume).
For the chocolate version – whisk everything together and freeze as instructed – this would be a good one to try peppermint extract instead of vanilla, or maybe add chocolate chips or nuts at the end.
- Category: Make-ahead, Freezes Well, Ice Cream, Lactose-free