Megan May of the Little Bird Unbakery shares her recipe for gluten free, dairy free and processed sugar-free ice cream.
INGREDIENTS
1 cup almond milk (recipe here)
1 cup coconut milk
2 cups young coconut flesh
1 cup raw cashews (soaked 2- 4 hours)
½ cup raw agave
pinch sea salt
½ teaspoon vanilla bean powder or seeds of 1 vanilla bean
½ teaspoon lecithin
½ cup melted cold-press coconut oil
This is a really well balanced vanilla ice cream using coconut as a base.
METHOD
Equipment required: blender, ice cream maker.
Blend almond milk, coconut water, coconut flesh, cashews, agave, sea salt and vanilla extract in a blender until smooth – there should be no texture in it.
Add the lecithin and coconut oil and blend until smooth. Add the vanilla bean powder and mix with a spoon until incorporated.
Chill well and put into an ice cream maker for 25 minutes or however long you brand of ice cream maker suggests. Will take approximately 5-6 hours to set depending on your freezer. Makes 1L.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!