A Worthy Investment

Lately I have been experimenting with allergen and sugar free ice creams.  It's actually very easy to make and a lot more cost effective. I favor the CuisinArt Ice 21, full retail price $60, which makes one and a half quarts. Allergy friendly ice creams (like Purely Decadent and So Delicious brands) average $6 per pint.  If you were to make ice cream once a month, your ice-cream maker will have been paid for before the end of the year. Plus you get SO much more ice cream and can play with the flavors -- and not feel betrayed by that one ingredient that you can't have.

My base recipe was derived from Living Without Magazine August/September issue.  They suggested using both coconut cream and coconut milk; however, I combined these to just coconut cream -- the more water you have the more likely your ice cream will come out icy.  Speaking of, ice is the most common issue with homemade ice cream -- which is why it does taste better if eaten right away, should ideally be eaten within the week, and may take a little longer before being able to scoop -- and adding guar gum or xanthan gum will help lessen the chance of ice. When experimenting, never overdo the liquids!

Mocha Chip Ice Cream
1/4c lightly grounded (decaf) coffee
1/2c hot (decaf) coffee
1/2c date paste
2c coconut cream
1 tbs vanilla extract
1/2 guar gum

Mix all ingredients in blender. Mix well and pour liquid into containers and refrigerate for one hour. Pour mixture into ice cream maker according to manufacture's instruction. (Most likely it will take 20 minutes.) And of course, whatever is left from the first feast, freeze!

Cherry Chip Ice Cream
2c pitted cherries
1c allergy friendly chocolate chips
2c coconut cream
1/2c honey
1 tsp lemon juice
1 tsp vanilla extract
1/4 tsp amaretto extract
1/2 tsp guar gum

Mix all ingredients in blender EXCEPT pitted cherries and chocolate chips. Mix well and pour liquid into containers and refrigerate for one hour. Pour mixture into ice cream maker according to manufacture's instruction. (Most likely it will take 20 minutes.) Add in the cherries and chocolate chips and mix for 5 more minutes. And of course, whatever is left from the first feast, freeze!


Mint Chip Ice Cream
2c coconut cream
1/2c honey
1 tsp peppermint extract
1c allergy friendly chocolate chips

Mix all ingredients in blender EXCEPT chocolate chips. Mix well and pour liquid into containers and refrigerate for one hour. Pour mixture into ice cream maker according to manufacture's instruction. (Most likely it will take 20 minutes.) Add in chocolate chips and mix for 5 more minutes. And of course, whatever is left from the first feast, freeze!

Chocolate Ice Cream
2c coconut cream
1/2c date paste
1/3c cocoa powder
1 tbs vanilla extract
1/2 tsp guar gum

Mix all ingredients in blender. Mix well and pour liquid into containers and refrigerate for one hour. Pour mixture into ice cream maker according to manufacture's instruction. (Most likely it will take 20 minutes.) And of course, whatever is left from the first feast, freeze!

For Chocolate Peanut Butter Ice Cream*, add in about 1/4-1/2c scoops-worth of peanut butter during last 5 minutes of mixture. For Chocolate Caramel Swirl Ice Cream, and in about 1/2c of caramel during last 5 minutes of mixture. See below for caramel recipe.

*Contains nuts -- though I suppose you could try sun butter

Pumpkin ice cream that unfortunately turned out too icy -- need to work on it more.

Caramel (great as topping or dipped with fruit):
1. Melt 1 tbs of butter OR coconut oil in a saucepan over medium heat.
2. Add ¾ cup of maple syrup to the saucepan. Stir ¼ cup of coconut cream. Add a pinch of salt.
3. STIR for ten minutes over medium heat -- seriously, don't stop stirring!
4. After 10 minutes the mixture should feel a lot thicker. Pour caramel mixture into a glass jar (never a good idea to put hot food in plastic) and set it aside to cool. Your caramel will continue to thicken as it cools. Once completely cool, refrigerate leftovers.