Sunday, March 13, 2011

Dairy Free Coffee Coconut Ice Cream



Yes, this is a photo of the bottom of the ice cream container. 

There was only a little bit left and I had to snap this photo before I finished off the most delcious dairy free ice cream i have ever had, let alone made.  I continue to be amazed by the simplicity of the ingredients I use and the delicious outcomes.  The combination of coffee and coconut creates an extremely rich and creamy ice cream that is completely sastisfying and also freezes into a really nice texture.  I love this gluten free, sugar free, low carb, dairy free ice cream! 

A quick thought on coconut  milk.  This has been a tricky thing for me.  Trader Joe's only sells light coconut milk, that won't work for most recipes.  Most canned coconut milks contain thickeners and stabilizers that are not on the GAPS diet.  I have been searching high and low for a canned coconut milk that is totally pure- still haven't found it!  I did find a few brands, like Goya, that contain no thickeners (yay!) but they do have preservatives like metabisulphate, yuck.  This is what I used for convenience sake but I would prefer to use organic all natural coconut milk.  I've seen a few posts on how to make your own coconut milk, but I don't have a very good blender and have been apprehensive to try. 

So I ask you, does anyone know any brands for pure coconut milk with no thickeners or preservatives?  Or do you  have any other tips for coconut milk?

Dairy Free Coffee Coconut Ice Cream

2 C or one can coconut milk
1/3 C honey (substitute agave nectar to make this a vegan dessert)
1 tsp vanilla
1/2 C hot water
1 tsp instant decaf coffee, I use Trader Joe's brand

Dissolve the instant decaf coffee into the hot water, mix thorougly
Mix together all of the remaining ingredients, add the instant coffee mixture
Pour into the electric ice cream machine
Let mix for 30 minutes
Remove from the machine and store in a freezer safe container
Serve immediately, it's too good to wait!

4 comments:

Sara said...

Yum! How fun! I can't wait to try this!

sophiesfoodiefiles said...

MMMMMMMMM,...!! I am lactose intolerant & this ice cream is just perfect for me!

Looks so appetizing too! :)

Anonymous said...

Have you made your own coconut milk? We have been and it is easy. Here is my almond/coconut milk recipe. For coconut milk you can omit the almonds or not, but soak the coconut in hot water for an hour to soften it up. Or use fresh coconut pureed! (We are GAPS too and I stumbled upon your blog while searching out GAPS recipes. http://lusaorganics.typepad.com/clean/2011/03/tutorial-homemade-almond-milk-recipe.html

June said...

I'm a year late to this blog, but Bob's Red Mill has coconut flakes that make making coconut milk really simple.
http://www.bobsredmill.com/coconut-flakes.html

The flakes are are soaked for 4 hours (1 cup coconut to 4 cups filtered water, or even more coconut for a richer milk) and then blended with a blender for five or so minutes. The blended liquid is sieved (I like the metal mesh siever). The liquid is the milk and the solid residue can be dried and used as coconut flour (it needs more blending to become flour-like).

I use that coconut milk as a base for all kinds of cooking, including mushroom soup and borscht.