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gluten_freeIce creams, both commercial and many home made recipes, often have gums in them, so I'll be posting three that don't. This one is best made with an ice cream maker, but the next two don't need that. Treat all the flavourings as pretty much interchangeable between the recipes.
GF, Vegan, gum-free, dairy-free
Serves: 10 (1 scoop per serve)
Source - Gaz Oakley
Ingredients:
2 cups/500ml thick Coconut Cream (pour off the watery part once it's separated. Chill it to help separation.)
2 tsp Vanilla Bean Paste or equivalent of vanilla extract
2 cups/500ml Creamy Non Dairy Milk, (Gaz recommends Sproud brand of pea milk if you can get it)
4 heaped Tbsp cornflour (cornstarch)
1/2 cup/115g Caster Sugar (or allulose for lower carbs, adjust the amount to taste)
1 cup/165g Mango, cubed small
2 Passionfruit innards
For the ripple:
1/2 cup/82g Mango, peeled, rough chopped
1/2 cup/120ml Water
Directions:
Add the coconut cream to a saucepan with the vanilla and place the pan over a low heat. Bring the coconut milk to a simmer.
In a mixing bowl, whisk together the non dairy milk, cornflour, & sugar until smooth.
Add the cornflour mix to the saucepan & mix until it’s thick & creamy. Alternate between a rubber spatula & a whisk to stop lumps from forming. It should take around 3-4 minutes for the custard to thicken. Turn off the heat once thick.
Transfer the custard to a container and cover over directly with cling film to stop a skin from forming.
Allow the custard too cool to fridge temperature.
Meanwhile, prepare your flavourings and set up your ice cream machine (if your ice cream machine needs to be pre frozen make sure you’ve done so). For the ripple, blitz the mango in blender with the water until smooth.
When the custard has chilled, add it to your ice cream machine, let the machine work its magic. When the custard has considerably frozen and thickened add the cubed mango and passionfruit. When the ice cream machine is struggling to churn (as the ice cream has frozen properly) remove the ice cream from the machine and place it into a container, spoon in the mango puree and create a ripple effect.
Cover the ice cream then place it into your freezer to set properly.
You may have to let your ice cream defrost slightly before serving, as depending on how cool your freezer is, the ice cream may freeze too solid. To prevent this, you could add alcohol such as 1 Tbsp rum or vodka to your custard mix - this helps keep your ice cream scoopable as the alcohol doesn’t freeze. Definitely add alcohol if you can, if not using an ice cream machine, and stir it frequently while it sets.
GF, Vegan, gum-free, dairy-free
Serves: 10 (1 scoop per serve)
Source - Gaz Oakley
Ingredients:
2 cups/500ml thick Coconut Cream (pour off the watery part once it's separated. Chill it to help separation.)
2 tsp Vanilla Bean Paste or equivalent of vanilla extract
2 cups/500ml Creamy Non Dairy Milk, (Gaz recommends Sproud brand of pea milk if you can get it)
4 heaped Tbsp cornflour (cornstarch)
1/2 cup/115g Caster Sugar (or allulose for lower carbs, adjust the amount to taste)
1 cup/165g Mango, cubed small
2 Passionfruit innards
For the ripple:
1/2 cup/82g Mango, peeled, rough chopped
1/2 cup/120ml Water
Directions:
Add the coconut cream to a saucepan with the vanilla and place the pan over a low heat. Bring the coconut milk to a simmer.
In a mixing bowl, whisk together the non dairy milk, cornflour, & sugar until smooth.
Add the cornflour mix to the saucepan & mix until it’s thick & creamy. Alternate between a rubber spatula & a whisk to stop lumps from forming. It should take around 3-4 minutes for the custard to thicken. Turn off the heat once thick.
Transfer the custard to a container and cover over directly with cling film to stop a skin from forming.
Allow the custard too cool to fridge temperature.
Meanwhile, prepare your flavourings and set up your ice cream machine (if your ice cream machine needs to be pre frozen make sure you’ve done so). For the ripple, blitz the mango in blender with the water until smooth.
When the custard has chilled, add it to your ice cream machine, let the machine work its magic. When the custard has considerably frozen and thickened add the cubed mango and passionfruit. When the ice cream machine is struggling to churn (as the ice cream has frozen properly) remove the ice cream from the machine and place it into a container, spoon in the mango puree and create a ripple effect.
Cover the ice cream then place it into your freezer to set properly.
You may have to let your ice cream defrost slightly before serving, as depending on how cool your freezer is, the ice cream may freeze too solid. To prevent this, you could add alcohol such as 1 Tbsp rum or vodka to your custard mix - this helps keep your ice cream scoopable as the alcohol doesn’t freeze. Definitely add alcohol if you can, if not using an ice cream machine, and stir it frequently while it sets.
