Chocolate Almond Butter Ice Cream

I made this deliciously delightful dairy free Chocolate Almond Butter Ice Cream last night. I have to say there isn't much left. I used one can of full fat coconut milk and one can light but you can change it to 2 cans full fat. That is what the original recipe was from Multiply Delicious one of my favourite cooking blogs. Enjoy.

Chocolate Almond Butter Ice Cream

Ingredients
1 400ml can of coconut milk
1 400ml can of  light coconut milk
1/4 cup cacao powder
1 ripe banana, mashed
100gms dark chocolate chopped
1/4 teaspoon sea salt
1 tablespoon coconut oil
1 teaspoon vanilla extract
1/2 cup creamy almond butter

Instructions:
Warm the milk over medium heat for 5-7 minutes, then add the cacao powder, mashed banana, dark chocolate, sea salt, and coconut oil. Continue heating and whisking for another 5 minutes until the chocolate is melted and everything is incorporated. Make sure the mixture doesn’t boil.

Remove from the heat and transfer to a glass bowl. Press a piece of plastic wrap directly onto the mixture, then refrigerate for 2 hours until the mixture has cooled completely.

Stir in the vanilla extract, then using your ice cream maker place mixture in the bowl and follow the manufacturer’s instructions. When ice cream is almost finished, add almond butter to ice cream maker, and continue to process.

Remove from ice cream bowl to an air-tight container and place in the freezer to set. Or if you like it soft serve right away. Serve with sliced banana and chopped almonds if desired. Sprinkle with chopped peanuts.


 

Coconut Ice Cream

I made this Coconut Ice Cream because I have been hearing so much about how good coconut products are for you.

This recipe comes from Kora Organics and is simple to make yet really delicious. I made this Chocolate Flourless Cake to go with the ice cream and what a dream pairing they are. It is a decadent treat. Both recipes are dairy free.

You will absolutely love this Coconut Milk Ice Cream with it's rich texture and incredibly fragrant aroma with the vanilla paste, cinnamon and the coconut too. 

Don't have too much as the coconut milk is high in calories but still very good for you. Naughty me I drizzled a little honey over the top but really it wasn't needed as the combination is rich on it's own.

Coconut Ice Cream Recipe

Ingredients
2 x 400ml cans full fat coconut milk
1/2 cup honey or agave
1 tablespoon vanilla paste
1 tablespoon cinnamon

Method
In a medium large bowl whisk all the ingredients together until well combined. (Make sure the honey is fully blended with the coconut milk)

Pour the mixture into an ice cream maker and follow the manufactures instructions. When the ice cream is done place in a freezer proof container with a lid to set for a few hours.

You can also eat it right away but it will be more like soft serve.

Note: You can also make this ice cream without an ice cream maker. Just mix all the ingredients together in a glass or stainless steel bowl, cover with plastic wrap or a lid (I prefer a lid), and place in the freezer.

Remove the bowl from the freezer every hour and mix with a fork and place back in the freezer. The ice cream is ready when it is as thick and creamy as you desire which usually takes a few hours.

Milk Free Butterscotch Ice Cream

Milk Free Butterscotch Ice-cream

3 ½ cups Rice Milk
2 tablespoons arrowroot powder
1 cup packed brown sugar
2 tablespoons milk free margarine
1 teaspoon vanilla paste

In a small bowl combine ¼ cup soy milk with arrowroot and set aside

In a pan over medium heat stir brown sugar, butter and vanilla for 3-4 minutes until butter melts, sugar dissolves and mixture is bubbly. Pour in ½ cup rice milk and whisk until smooth, then remove from heat. Set aside.

Mix remaining 2 3/4 cups rice milk in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat anf immediately add arrowroot cream. This will cause the liquid to thicken noticeably.

Add butterscotch mixture to cream and whisk gently. Refrigerate under chilled approximately 2-3 hrs. Freeze according to ice cream makers instructions.

Watermelon Sorbet Recipe

I had a lot of watermelon left over and was worried it was getting overly ripe so decided to make some refreshing watermelon sorbet. 

A quick Google search for a watermelon sorbet recipe found this delicious treat with a few changes.

Watermelon Sorbet Recipe

Ingredients:
4 cups pureed watermelon (1/4 of a large watermelon)
½ cup raw sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Method:
Chop up watermelon into small pieces then use a blender to puree it.

In a small saucepan bring ½ cup watermelon puree, lemon juice, zest and raw sugar to a simmer and remove it from the heat.

Allow mixture to cool for 20 minutes.

Add the lemon and watermelon mixture to the rest of the pureed watermelon and mix well.

Place mixture into an ice cream maker and freeze according to manufacturer’s instructions.

Enjoy!

Peanut Butter Ice Cream Recipe

This is a gorgeous crunchy peanut butter ice cream recipe that I found by chance and adore, it is heaven. It is fairly low lactose but you can make it lactose free by using lactose free cream which I will do next time I make it. As you can tell it is the first time I have made this.

I love peanut butter, anything with peanut butter and I am in. I didn't realise you can get peanut butter ice cream until I went to Baskin Robbins and tasted it and was hooked. So I went searching for a peanut butter ice cream recipe and found this delicious one.

Even though I use cream it doesn't upset my stomach too much it's very mild but next time I make it I will use lactose free cream. 

Be warned you will be addicted.

Peanut Butter Ice Cream Recipe
Serves 2


Ingredients:

1/2 cup crunchy peanut butter
1/4 cup sugar
1/2 cup lactose free milk
2/3 cups lactose free thickened cream
1 tsp vanilla paste


Method:

Combine the crunchy peanut butter and sugar until smooth. Add the milk. Blend on low speed until smooth and the sugar is dissolved. Stir in the heavy cream and vanilla paste ( don't stir too much, just a few turns until it's well blended).

Pour the ice cream mixture into a container, I placed mine in a loaf tin (as metal freezes faster) and into the freezer for 30 minutes.

Take out of freezer and beat for a few minutes until smooth.  Place back in freezer.

Take out of freezer again and beat for another few minutes until smooth. Place any add-ins now into you ice cream as the mixture is set and it won;t fall to the bottom.

Place back in freezer and allow to freeze until set.


As you can see I have my Lactose Free Vanilla Ice Cream next to it.

Lactose Free Vanilla Ice Cream

This lactose free vanilla ice cream recipe is my first attempt at making my own ice cream. Since I don't have an ice cream machine I placed the mixture in a loaf pan tin because it is a metal bowl and they freeze faster than glass or plastic.

It's not my favourite recipe as the gelatine gives an unusual consistency but it's a start and the best part is it doesn't upset my stomach.


Lactose Free Vanilla Ice Cream


Ingredients

1 1/4 cups lactose free milk
1/2 cup caster sugar
2 teaspoons gelatine, dissolved in 2 tablespoons boiling water
1 1/4 cups lactose free cream
1 teaspoon vanilla extract

Method

Combine milk, sugar and gelatine mixture in a large saucepan, stir over low heat until sugar dissolves. Allow to cool then stir in cream and vanilla, chill for 2 hours.

Using an electric mixer, beat cream mixture for approximately 10 minutes or until the mixture has slightly increased in volume.

If you have an ice-cream maker place in the machine using the manufacturers instructions.

If you don't have an ice cream machine pour mixture into a shallow tray and freeze for 2 hours then, remove and beat with an electric mixer for 1-2 minutes, return to freezer until firm.

When ready grate lactose free chocolate on top and enjoy this lactose free vanilla ice cream recipe.