Dairy-Free Ice Cream
Baking and Desserts • European
Description
Use coconut milk with the highest fat content possible. Add just a little alcohol, not for flavor, but to prevent the ice cream from crystallizing. For other flavors, you can use crushed nuts, caramel, cookies, such as 'Oreo', or crackers.
Ingredients
- Coconut Milk 3 cans
- Vanillin 0 oz
- Sugar 5 oz
- Brandy 2 teaspoons
- Thickener for Cream 0 oz
- Cocoa Powder 4 tablespoons
- Strawberries to taste
- Sponge Cake 1 piece
Step-by-Step Guide
Step 1
Place 2 cans of coconut milk in the refrigerator overnight; this will help the coconut fat separate from the coconut water.
Step 2
Make the condensed milk. Pour the third can of coconut milk into a saucepan. Add 200 grams of sugar and cook over 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.
Step 3
The next day, take out the 2 cans of coconut milk. Do not shake! Turn the cans upside down and open from the bottom. You should see the coconut water that has separated from the fat on top. Even if there is only a little, it needs to be removed. Excess liquid is not needed; otherwise, the ice cream will turn into sorbet.
Step 4
Next, add the 2 cans of coconut milk to a bowl and whip with a mixer (or in a blender) for 30 seconds.
Step 5
Then add the condensed milk that has been in the refrigerator overnight and whip until smooth.
Step 6
Next, add the cream thickener (1.5–2 packets of 8 grams each or 12–16 grams) and whip until the mixture starts to resemble thick whipped cream.
Step 7
Add the vanillin, alcohol, and whip a little more to mix.
Step 8
Transfer the mixture to a dish or, if you want to make ice cream with two different flavors, transfer half of the mixture to another dish.
Step 9
For chocolate flavor: Add 4 tablespoons of cocoa powder and broken chocolate into small pieces and mix.
Step 10
For strawberry with sponge cake: Add 0.5 cup of fresh chopped strawberries (try to avoid too much strawberry juice, or the ice cream will become sorbet) and break the sponge cake into small pieces by hand, to taste.
Step 11
Transfer the mixture to a plastic container. Place the mixture in the freezer overnight or for 5 hours.
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