A yummy gluten free and lactose free ice-cream
Finding a special treat for the kids can prove somewhat challenging, especially if there are dietary restrictions to be considered. I found this amazingly rich salted caramel icecream which is easy to make with or without an ice-cream maker. Ghee does not contain casein or lactose, the substances in dairy which often pose an issue for the gastrointestinal system, so is an ideal substitute for butter on this occasion. You only need a small amount for dessert as it is quite rich and certainly hits the sweet spot. You could also make the ice-cream on its own without the caramel to speed things up.
2 tbsp raw honey
1/2 tsp Himalayan salt
1/4 cup organic coconut cream (try to find BPA free cans if possible)
1 tbsp ghee (or use butter if allowed)
1/4 tsp vanilla extract
300ml tinned organic coconut milk
1/4 cup raw honey
1 tsp vanilla extract or vanilla bean paste
2 egg yolks
- In a small saucepan, heat the caramel ingredients on a low heat for 5 mins until you reach a rolling boil around the edge of the mixture. Remove from heat and set aside.
- Place coconut milk, raw honey and vanilla in a saucepan over low heat and whisk until well blended. Remove from heat and set aside.
- Whisk egg yolks in separate bowl. Add a small amount of ice-cream mixture to ‘temper’, stirring continuously so the eggs don’t scramble. Add second small amount. Once combined, pour egg mixture back into saucepan and stir.
- Add caramel mixture to ice-cream. Stir until combined and freeze until slightly firm.
- Follow directions on your ice-cream mixer and churn. Freeze. After 30-45 minutes of freezing, stir again and then freeze for another 1-3 hours before enjoying with frozen berries.
- If you don’t have an ice-cream mixer, place mixture in a container and freeze. Once frozen, remove from freezer and beat with an electric mixer for several minutes to break up ice crystals. Return to freezer. Repeat 2-3 times.
Recipe from Cave Girl Cuisine.