Two No-Churn Ice Cream Recipes
In health benefits lies the secret profound, Of homemade ice cream that does astound, With every scoop, a wholesome surprise, Nourishing both body and soul, we realize.
First, let us ponder the ingredients pure, From farm-fresh milk to flavors obscure, No artificial additives or unknowns, Just natural goodness to call our own.
Calcium, protein, and vitamins reside, Within this frozen treat, side by side, Strength for bones, muscles, and more, A foundation for health, to adore.
In moderation, sugar's gentle kiss, A dash of sweetness, we can't dismiss, But homemade allows control at hand, To find balance, an approach that's grand.
And for those who seek a dairy-free path, With coconut or almond, they shall not lack, Nutrients, antioxidants, a boost for all, Satisfying cravings, without the fall.
We love ice cream, and lactose-intolerant individuals can enjoy a creamy, frozen delight with these wholesome ingredients. Make it simple, easy and fun!
Read more about Food Intolerance in comparison to Food Allergies
Wild Orange Coconut Ice Cream
Here's a recipe for a basic no-churn coconut ice cream using agar as a vegan alternative to gelatin:
Ingredients:
2 cans (13.5 oz each) full-fat coconut milk
1/2 cup sweetener of your choice (such as maple syrup, agave nectar, or coconut sugar)
1 teaspoon vanilla extract
1 teaspoon agar powder
2 tablespoons water
Instructions:
In a small bowl, combine the agar agar powder and water. Let it sit for 5 minutes to allow the agar to soften.
Heat one can of coconut milk over medium heat in a saucepan until it simmers. Reduce the heat to low.
Add the agar mixture to the saucepan with the simmering coconut milk. Stir well until the agar is fully dissolved.
Add the sweetener and vanilla extract to the saucepan and stir until well combined.
Remove the saucepan from the heat and let the mixture cool for a few minutes.
Whisk the second can of coconut milk in a separate bowl until it becomes smooth and creamy.
Slowly pour the warm coconut milk mixture into the bowl with the whisked coconut milk, whisking constantly to combine the two.
Once the mixture is well combined, pour it into a lidded container or a loaf pan.
Cover the container tightly with plastic wrap or the lid and place it in the freezer.
Allow the ice cream to freeze for at least 6 hours or overnight until it reaches a firm consistency.
Once fully frozen, your vegan coconut ice cream with agar is ready to be enjoyed! Serve it in bowls or cones, and feel free to add any desired toppings or mix-ins.
Agar is a plant-based gelatin substitute derived from seaweed and provides a good alternative for vegan recipes. It helps to avoid any ice crystals in your homemade ice cream.
This basic recipe serves as a great starting point, and you can experiment with different flavors by adding ingredients like chocolate chips, fruit puree, crushed cookies, or nuts. Enjoy your homemade ice cream!
Here's an adjusted version of the recipe that incorporates egg yolks and organic gelatin for a creamier texture with diary cream version. If you can get your hands on Raw Milk from a dairy farm, you will be delighted with the taste and texture of this ice cream.
Ingredients:
2 cups heavy cream
4 large egg yolks
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon organic gelatin powder
2 tablespoons cold water
Instructions:
In a small bowl, combine the gelatin powder and cold water. Let it sit for 5 minutes to allow the gelatin to bloom.
Heat the heavy cream in a saucepan over medium heat until it starts to simmer. Remove from heat.
In a separate bowl, whisk the egg yolks until smooth and creamy.
Slowly pour the hot cream into the bowl with the egg yolks, whisking constantly to temper the yolks and prevent them from curdling.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This custard base should reach a temperature of around 170°F (77°C).
Remove the saucepan from heat and add the bloomed gelatin mixture. Stir until the gelatin is fully dissolved.
Stir in the sweetened condensed milk and vanilla extract until well combined.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or until chilled.
Once chilled, pour the mixture into a lidded container or a loaf pan.
Cover the container tightly with plastic wrap or the lid and place it in the freezer.
Allow the ice cream to freeze for at least 6 hours or overnight until it reaches a firm consistency.
Once fully frozen, your creamy homemade ice cream is ready to be enjoyed! Serve it in bowls or cones, and feel free to add any desired toppings or mix-ins.
By incorporating egg yolks and organic gelatin, this version of the recipe will yield a creamier and more traditional ice cream texture. Enjoy your homemade creation!
