Ginger+Vanilla+Beet Coconut Milk Ice Cream w/ French Vanilla ‘Caramel’ Sauce (GF, VEGAN, RAW, SOY FREE, NUT FREE)

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The best ice cream I have made yet! It’s delightful, especially if you eat Indian or Thai food before you top it off with this treat. I was contemplating this ice cream for a few months now and I have finally perfected it! It’s sweet and spicy all in one. I don’t know about you, but I truly do hate spending 6+ dollars on a delicious, tiny pint of coconut milk ice cream at my local grocery store. And guess what? This ice cream is sugar free and you can even make a raw version of it! My version uses canned coconut milk, but you can make the coconut milk yourself (raw) by just blending up a young coconut’s meat and water together. A gluten free, nut free, soy free, sugar free, vegan-worry-free delight! I used beet juice to make it pink. This recipe made about 4 cups worth of ice cream, and while that is plenty enough for myself, I think next time I shall use 2 cans of coconut milk instead of 1. I have 8 roommates, and I made them be the guinea pigs for this recipe. Needless to say, they all adored it! And most of them couldn’t care less if it’s sugar free, dairy free, or all of the above–and they still loved it. This is a definite warm weather crowd pleaser. I hope you enjoy it as much as all of us have! Much love and light sent your way.

Ingredients for Ice Cream:

  • 1-2 Can(s) of Coconut Milk or Coconut Cream (Don’t use “light” coconut milk, you won’t get the same consistency!) 
  • 4 Inches of Ginger, Juiced
  • 1 Small Beet, Juiced
  • 1 1/2 teaspoons of Vanilla Extract
  • 7-10 Small Dates without pits (Alter depending on how sweet you desire it to be)

Directions:

Blend coconut milk/cream and dates until dates are no longer visible as chunks. You want this to be as smooth as possible. Add vanilla, beet juice, and ginger juice and blend again. Put all of these ingredients into a container and allow to sit in the fridge for at least 12 hours to allow the flavors to settle. Put the bowl of the ice cream maker in freezer for at least 12 hours or until fully frozen. After 12 hours, assemble ice cream maker and turn it on . Pour ingredients into ice cream maker and allow to churn for 20 minutes or until desired consistency. You can scoop it directly out of the ice cream maker for a soft serve consistency or put it back in the container and freeze it for 2+ hours for a more store bought texture. Now for the simple syrup that goes beautifully with the ice cream! This, however, is not sugar free, so you can opt out of this if you want to keep it strictly sugar free or just use the dates and some water, blend it up, and voila! you have a simple caramel syrup.

Ingredients for Syrup:

Directions:

Blend together and top the ice cream off with this beautiful concoction!

Enjoy!

P.S.: I shall be getting a better camera soon. I apologize for the poor picture quality… I hope you understand!

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