Vanilla ‘Nice Cream’

You know store-bought ice cream?  While it comes in ice cream containers and looks like ice cream and tastes like ice cream, sometimes it’s not really ice cream.  If you’ve ever read the packaging, you’ll notice that some of them call it something along the lines of “Frozen dessert” or “frozen dairy dessert”.

If they can’t call it “ice cream”, it’s not really ice cream.  And I’m not trying to be a stickler, honest.   It’s just, I used to work for Baskin Robbins (haha –> I know it’s ironic that I became a nutritionist…but that’s a story for another day) and my standards are higher.

My standards don’t like weird, bastardized ingredients like “Milk solids” or “stabilizers”, etc.

And, while I looooovvve dairy, if I have too much of it, it makes my skin break out in pimples (Was that too much information? LOL).  So, this is my dairy-free version.  I get a nice creamy consistency with the coconut milk – and FYI: since it doesn’t have dairy, I can’t call it “ice cream” either – but at least mine are relatively normal ingredients.


Ingredients:
  • 1 vanilla bean
  • 1 can (560 ml) full-fat coconut milk or coconut cream
  • 1/4 cup agave nectar
  • 1/8 cup of cornstarch
  • 1/4 cup + 2 tablespoons water
  • 1 tablespoon vanilla extract
Preparation (Ice Cream Maker Method):
  • Score vanilla bean, scrape out the seeds and toss both into a pan with the coconut milk and agave.
  • Bring to a boil, remove from heat and let it infuse for 20 minutes.
  • Meanwhile, stir cornstarch into water.
  • When milk has cooled, stir in cornstarch mixture and vanilla extract.
  • Chill in fridge for a few hours.
  • Pour into ice cream maker, following instructions of manufacturer.
Preparation (Hand Method):
  • Score vanilla bean, scrape out the seeds and toss both into a pan with the coconut milk and agave.
  • Bring to a boil, remove from heat and let it infuse for 20 minutes.
  • Meanwhile, stir cornstarch into water.
  • When milk has cooled, stir in cornstarch mixture and vanilla extract.
  • Transfer to a freezer-safe bowl and freeze.
  • Every half hour, give it a vigorous stir with a spoon (a silicone spatula worked super well for me!) and return to freezer.  It is important to constantly stir it to prevent ice crystals from forming – so make sure you stir everything religiously.  This process takes about 6 hours (or more, if your freezer isn’t cold enough) – continue stirring until the batch is completely frozen and resembles ice cream.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s