Little Bare Ice-cream! 2 Flavours!!

Only an appropriate time of year to post an ice-cream recipe! I have played around a lot recently with ice-creams at home and have simplified the recipes right down for you whilst still gaining Maggie’s approval (and Darryns for that matter-previously a tip top orange choc chip fan).  Neither of the below recipes have been made with an ice cream maker but they could be made with one and may even be better…I’m just working with what I’ve got here..hint hint Santa….

Strawberry Ice-Cream (DF, SF, RSF)

You will need:

1.5 400ml cans coconut cream (use a good quality one like macro organic or use 600ml of Ayam coconut cream-the higher the fat content the better)

3T Brown Rice Syrup

2x Punnets Strawberries (please do your best to source spray-free strawberries for your toddler, if you can’t, soak your strawberries in a bit of apple cider vinegar and water for 15 minutes and scrub them with your hands to ensure you have done your best to reduce the amount of nasty, chemical residue on them)

1.5 t Vanilla

pinch sea salt.

To Make: Place all ingredients except strawberries in a saucepan and heat until the rice syrup has just dissolved. (this doesn’t take long).  Allow to slightly cool and place in blender with strawberries.  Once blended, pour in to a shallow freezer-safe container (bpa free). Freeze for one hour and then whisk and then return to freezer until serving consistency (takes another 3-4 hours).  Once it has fully frozen hard, take out of freezer 30mins before serving.  You could easily substitute the strawberries for another fruit.

Chocolate Ice-cream (DF, GF, RSF)

1.5 Can coconut cream (see notes above)

4.5 T Cocoa (raw is preferred but any will work)

1.5 t Vanilla

3-4 T Brown Rice Syrup (add to taste)

To Make: Place all ingredients in a saucepan and heat until the rice syrup has just dissolved. (this doesn’t take long).  Allow to slightly cool and either place in blender to mix well or use stick blender.  Once blended, pour in to a shallow freezer-safe container (bpa free). Freeze for one hour and then whisk and then return to freezer until serving consistency (takes another 3-4 hours).  Once it has fully frozen hard, take out of freezer 15 mins before serving.

Note: You can substitute the brown rice syrup for any other sweetener you prefer e.g honey, agave, maple syrup do this to taste as some are sweeter than others.

Honestly these recipes are so simple, and ridiculously good! My personal favourite is the chocolate ice-cream mmmmmmmmmmm

xo. Aunty Lonnie.

icecreams

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