I chose to use maple sugar for this recipe, but if you don’t have it on hand, coconut crystals will work too! It does have a darker caramel flavor compared to the maple sugar, so there will be a slight difference in taste and color. It helps prevent the ice cream from getting icy and crystallized compared to when I use honey and maple syrup. Using a granulated sugar like maple sugar also makes a difference in the creaminess of the ice cream. By keeping additional sweeteners at a minimum, the flavors and natural sweetness of the strawberries stand out. I kept this recipe on the lighter side when it came to the sweetness. The combination of gelatin mixed with homemade cashew milk gives it that delicious, melt in your mouth, classic ice cream finish. I find that using unflavored, grass-fed gelatin works really well as an egg substitute. I have several ice cream recipes that include eggs, but I wanted to give an egg-free option for those of you that can’t have eggs. I've also found that including eggs helps avoid crystallization and iciness. It really helps achieve that thick and velvety ice cream texture that we love. Homemade cashew milk tends to work better than store-bought. I have found that using a dairy-free base that is higher in fat, like coconut milk or cashew milk, helps give it that soft and creamy texture that dairy-based ice creams have. Some dairy-free ice creams have a tendency to develop an icy and crystallized texture, which is not only really difficult to scoop out but never quite tastes like ice cream to me. In pursuit of a master homemade dairy-free ice cream base, after years of trial and error, I have acquired some helpful tips and tricks. This recipe will definitely satisfy your frozen dessert cravings! Dairy and Egg Free! It tastes amazing on its own or with some fresh whipped cream or dairy-free chocolate sauce. It is 100% dairy-free, refined sugar-free, and egg-free! It’s incredibly creamy with just a touch of sweetness. This recipe for Dairy-Free Strawberry Ice Cream is made with fresh strawberries, so no artificial coloring or preservatives. Plus, as it turns out, homemade ice cream is more affordable than a store bought dairy-free ice cream! It also has cleaner ingredients! Although it can get messy and a bit chaotic, I love having them in the kitchen with me. Making ice cream quickly became one of my kids’ favorite activities to help me with, which I will never complain about. Having almost all of the dairy-free ice creams sold out at all the grocery stores near us gave us an incentive to make it at home more often. We have been on a massive homemade ice cream kick since the beginning of the shelter in place mandate. She wanted a pretty pink ice cream, which I gladly accepted the challenge for since I didn’t have a recipe for Strawberry Ice Cream yet. To serve, take the container out of the freezer and allow to sit at room temperature for 1 minute so it softens slightly.Back in July, I made this Dairy-Free Strawberry Ice Cream on Wake Up With the Walkers per Kezia’s request.Place back in the freezer and allow to freeze completely (for at least another hour or overnight.). After an hour, take the mixture out of the freezer and give it a good stir to break up any icy bits that may have formed and make the mixture nice and creamy.Secure the lid and place it in the freezer for an hour. Pour the mixture into a shallow freezer safe container and spread it out evenly. If using added flavourings, stir in or blend with the yoghurt until well combined.Transfer to a jar or container and keep in the fridge for up to 1 week. Give it a good stir or mix again in a clean blender if needed. It will also have a strong but pleasant tangy smell! Keep in a warm place (I used the airing cupboard) for 24-28 hours, depending on how tangy you want it! It will be ready when the mixture looks foamy and is coming away from the sides of the bowls.Transfer the mixture into a bowl and cover with a clean towel, tea towel or muslin cloth.Pour the rest of the ingredients into the blender and blend on high for about 5 minutes until the mixture is completely smooth and silky.Drain and rinse the soaked cashew nuts and add them to a blender.
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