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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.