There is nothing I love more than a scoop (or 3) of cold, creamy ice cream on a sweltering summer day, but the bloat that followed from the regular stuff always made the joy short lived for me – until I discovered how to make it dairy free! Ever since I developed this ice cream base (made with coconut cream and coconut milk), I’ve been able to recreate the same velvety texture of the stuff I grew up with, and none of the ice crystals, or rock hard consistency that low sugar and diary free versions can be notorious for. No one wants to wait 30 -45 minutes for the ice cream to soften before eating it lol! Another plus is that this recipe is much easier than the milk or cream versions. There’s no ice bath involved, you just heat, blend, and churn (you can also go right from the blender to the freezer if you don’t have an ice cream machine, but you will want to stir the mixture every so often for the first few hours to keep it smooth).
On a recent Whole Foods run I discovered a fruit I’ve never tried before – lychees, and their slightly fragrant rose-like flavor gave me the idea for this ice cream. I added the raspberries for a bit of tartness, antioxidants, and that dreamy pink shade which worked out perfectly for one of my other favorite characters, Piglet :). Feel free to adjust any of the ingredients to your liking, as long as you keep the base the same it’ll turn out great every time. If you love lychees, I recommend doubling them to 1/2 cup.
1 14oz can full fat coconut milk
1 14oz can coconut cream (I like Trader Joe’s brand, or else you will have to refrigerate the can upside down the night before)
Pinch sea salt
3/4 cup frozen raspberries
1/4 cup lychees, peeled and with seeds removed (You can increase this to 1/2 cup for more of a lychee flavor)
1 teaspoon pure vanilla extract
1 teaspoon rosewater
Juice of 1/2 a lemon
6-9 drops pure liquid Stevia extract (or 2-4 tablespoon pure maple syrup depending on how much sweetness you like)
Marzipan candy dough
1/4 teaspoon pink pitaya or beet juice (for coloring)
1/4 cup dark chocolate chips
1/2 teaspoon coconut oil
*All cutting should be done by an adult.
get recipes and other delicious tidbits sent to your inbox!