April 12, 2011

Dairy Free Coconut Milk Strawberry Rhubarb Ice Cream

My friend mentioned she was making a rhubarb pie the other day.  I got to thinking about the rhubarb I canned this summer.  I also still have some strawberries in the freezer.

What a combo, coconut milk vanilla ice cream with the rhubarb mixed in.  I made a strawberry sorbet, mixed just a little in the ice cream and then placed it in the bottom of the freezer containers.  I poured the ice cream in the middle.  The sorbet froze around the ice cream nicely.  It's almost like strawberry 50/50 bars. Very Delightful and dairy free.

Dairy Free Vanilla Ice Cream
Begin by making a substitute for condensed milk.

Condensed Milk Substitute

1/3 cup thick coconut milk (The cream at the top of the can)
1/3 cup maple syrup or agave
1 TB melted coconut butter

Whip all above ingredients together and place in the refrigerator until ready to use.

Vanilla base for ice cream

3 TB egg replacer
9 TB filtered water
3/4 cup sucanat or agave
Remaining can of coconut milk from condensed milk substitute
Condensed milk substitute (above)
2 pint coconut milk coffee creamer
1/2 teaspoon sea salt
2 1/2 TB vanilla extract or the seeds from a whole vanilla bean.

In a large mixing bowl whisk 3 TB egg replacer with 9 TB filtered water until thoroughly mixed and fluffy. Add the condensed milk substitute. Add 3/4 cup sucanat (or brown sugar) and again mix thoroughly. Add the rest of the can of coconut milk and the coconut creamer, 1/2 tsp sea salt and the vanilla. Chill mixture for about four hours before freezing according to the directions for your ice cream freezer.

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