Ice cream without milk
8 servings
30 minutes
Dairy-free ice cream is a delicate and aromatic dessert made from coconut milk. This recipe was born from the desire to create a creamy alternative to classic ice cream without using dairy products. The rich coconut flavor is complemented by light notes of vanilla, and the addition of a thickener gives the texture airiness. A special touch is the option to add cocoa for a chocolate hue or strawberries with sponge cake for fruity freshness. This dessert is perfect for vegans, those with lactose intolerance, or anyone wanting to try something new. It can be enjoyed on a hot summer day, garnished with fresh fruits or chocolate crumbs.
1
Put 2 cans of coconut milk in the fridge overnight to help the coconut fat separate from the coconut water.
- Coconut milk: 3 jars
2
Make condensed milk. Pour the third can of coconut milk into a pot. Add 200 grams of sugar and cook on low or medium heat for 40 minutes to 1 hour until the mixture reduces by half and thickens. Also, place it in the refrigerator overnight.
- Coconut milk: 3 jars
- Sugar: 200 g
3
The next day, get 2 cans of coconut milk. Do not shake! Turn the cans upside down and open from the bottom. The coconut water separated from the fat should be visible on top. Even if there's a little, it needs to be removed. Extra liquid is not needed; otherwise, the ice cream will turn into sorbet.
4
After that, add 2 cans of coconut milk to the dish and blend with a mixer (or in a blender) for 30 seconds.
- Coconut milk: 3 jars
5
Then add the condensed milk that was left in the fridge overnight and whip until smooth.
- Coconut milk: 3 jars
6
Then add the cream thickener (1.5–2 packets of 8 grams or 12–16 grams) and whip until the mixture starts to resemble thick whipped cream.
- Thickener for sour cream: 16 g
7
Add vanillin, alcohol, and whip a little more to mix.
- Vanillin: 4 g
- Cognac: 2 teaspoons
8
Place the mixture in a dish or, if you need to make ice cream with two different flavors, place half of the mixture in another dish.
9
For chocolate flavor: Add 4 tablespoons of cocoa and broken chocolate into small pieces and mix.
- Cocoa: 4 tablespoons
10
For strawberry with biscuit: Add 0.5 cup of fresh chopped strawberries (try to avoid too much strawberry juice, otherwise the ice cream will turn into sorbet) and broken biscuit pieces by hand to taste.
- Strawberry: to taste
- Biscuit: 1 piece
11
Place the mixture in a plastic container. Put the mixture in the freezer overnight or for 5 hours.