Fruity Sorbet Ice Cream (dairy free)

Every so often I get a new idea for something healthy to replace ice cream. This one has a lot of flavor and texture. Not smooth like ice cream - more like a combination of that and sorbet.

Use perfect fruit!

Wash it all well and remove the strawberry leaves. Cut the tips and stem area off the lemon and mandarin, then cut them lengthwise to take out the center core area. Chop the lemon and mandarin into chunks to be sure there are no seeds, but leave the peel on.

Pour the coconut milk into your blender jar. Add 1/3 - 1/2 cup of Maple syrup, the chopped fruit and blend on high a couple minutes. Pour this into an ice cube tray, pint containers or a loaf pan. 

Freeze only until the whole mixture is solid before serving. Beyond that point, you'll have to leave it out on the counter before scooping since this freezes very hard.

One of my favorite ice creams is Häagen-Dazs Rum Raisin. I might try duplicating that using coconut milk, raisins, Maple Syrup and Mexican vanilla. LOTS of vanilla since I really don't want a big bottle of rum. If that turns out well, I'll post it here. . .Lin

Whole 30* - Orange-Berry-Banana — Coconut-Almond Ice Cream

Ohhh, Boy!

This Whole 30 recipe creating has really stirred my interest!

Someone in one of my Whole 30 Facebook groups mentioned ice cream and was sad she couldn't have it for a while. I thought, hmmm, yeah, 'I'm on it!' I used to make frozen yogurt quite often, but since dairy is off the table right now, I started thinking of cream and whole milk Greek yogurt alternatives. I've heard of coconut based yogurt, but I already grocery shopped twice this week, and I never go to the store for just one or two items. Then I remembered the coconut-almond milk I put together for a dairy-free coffee creamer and also used it in mashed potatoes a few days ago, so I needed to make more. Just in time to experiment! *I just discovered that Whole 30 says 'no treats' yet. . .the coconut-almond milk and all the fruit is compliant, so. . .I guess proceed at your own risk.

For the 'Ice Cream'. . .

Fill a blender container half way with frozen fruit. 1½ big bananas (or 2 sm.-med.), 1½-2c frozen strawberries and blueberries and after I took the picture, I also cut up a Cutie mandarin orange, including the skin, and added that. ( I thought about adding a handful of chopped dates for sweetness but decided against that.)

I then poured in about 10oz. of the coconut-almond milk and blended. I actually had to let it just sit there and thaw 15 minutes or so before it would blend - so be patient - don't add any more liquid! Blend this well, then pour into a 32oz. container and freeze.

Adding bananas helps to keep it a bit softer and *easier to scoop, not to mention all the nutrients they add to this type of ice cream. I'll be making varieties of this recipe far into the future!! . . . Lin

EDIT: *The bananas might keep this soft if they were the main ingredient, but sadly, this froze hard as a rock. The flavor and health aspects of it however, make working with this worthwhile. Put the container on your counter, at least a half hour before scooping.

Whole 30 - Coconut-Almond Plant Milk / Coffee Creamer

Pour the can of coconut milk into a quart jar. Fill the can with almond milk and add this to the jar. Stir well and store in the refrigerator.

This is an excellent alternative to cow's milk to be used in recipes or in your coffee. Similar, almost identical to plant based coffee creamers found in the refrigerated section of the grocery store, but far less expensive.

Happy Substituting! .😊. .Lin