Tuesday, May 28, 2013

Ice Cream! Dairy Free and GAPS friendly.

I have desperately missed ice cream. 

Sorbet doesn't do it for me. 

I have enjoyed Coconut Bliss for several years now, but their flavors are a bit limited, and now that I'm on the GAPS diet, I am not supposed to have agave as a sweetener. My boyfriend found a sugar free and lactose free ice cream, but alas, it doesn't say anything about being casein free, and casein is also a problem for many of us with serious GAPS gut issues. I became determined to make my own ice cream, and fantasized about purchasing an ice cream maker for months before finally breaking down and getting one.

These are my first experiments with my ice cream maker. The base ingredients I am using are as follows:

Base ingredients:
1 can light coconut milk
1 can 100% coconut cream (from Trader Joe's)
[you can probably use to cans of normal coconut milk instead of those two above]
1/4-1/2 cup honey
3-5 servings of stevia
1/2 teaspoon sea salt

I've made three different flavors so far:

1. Chai (Banana)
I adapted this recipe from one I found online. It called for cashew butter, which I did not have, so I used bananas. The bananas do impart a moderate flavor, but the chai is so strong that is still a lovely banana-chai recipe.

Additional ingredients:
1/2 cup cashew butter or 1-2 bananas

4 bags of chai tea, or 4 teaspoons of loose chai tea
some fresh ginger
teaspoon vanilla

  1. Pour the can of coconut milk into a small sauce pan and heat on medium. Add the chai tea and ginger. Simmer for  a few minutes, whisking frequently.
  2. Strain the tea out of the coconut milk, and throw out the tea.
  3. Add all remaining ingredients to a blender; mix until creamy. 
  4. Place in fridge for 1-2 hours (or overnight) to cool. 
  5. Mix in ice cream maker for 20-30 minutes. 
  6. Eat immediately or store in freezer.

2. Lemon Basil 

We had some Meyer lemons from my mom's tree and some basil we got for free at the farmer's market.

Additional ingredients:
Juice of 3-6 lemons
Zest of 1-3 lemons
Handful of basil


  1. Add a little bit of the lemon juice, lemon zest, and basil at a time. I added the maximum amount listed and it was pretty intense, but good. Some might prefer a more subtle flavor. 
  2. Blend everything together. 
  3. Place in fridge for 1-2 hours (or overnight) to cool. 
  4. Mix in ice cream maker for 20-30 minutes. 
  5. Eat immediately or store in freezer.

3. Fruit and Mint

You really can't go wrong with fresh mint and just about any kind of fruit. I had some apricots and strawberries that were on the edge, so I threw them in together. Tastes like a summer day!


  1. Combine fruit and mint to taste with base ingredients. 
  2. Blend everything together. 
  3. Place in fridge for 1-2 hours (or overnight) to cool.  
  4. Mix in ice cream maker for 20-30 minutes. 
  5. Eat immediately or store in freezer.

I want to make more tea flavors: matcha, earl grey and many more. Different nuts and/or fruits can be used. It's hard to mess it up. The coconut also has a fairly strong flavor, so ingredients that go well with coconut are probably best though. Just add ingredients a little bit at a time in the blender, and get it to the right taste and a nice creamy consistency.  The banana did give the Chai one a better consistency, so I am going to try to think of more banana friendly flavors and also try different flavors with cashew butter, which is more subtle than other nut butters. I also want try it using almond milk with coconut cream, just to mute the coconut a little, but then, it might get weird if there are too many flavors.  Another thing to try - fermented coconut or almond milk. If it's got probiotics, it won't feel so indulgent!

Buen provecho! 

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