This "half dairy" Vanilla Ice Cream is light and delightfully delicious!
There are many variations to this ice cream (see notes at bottom of page)
Serves: I was able to make 12 popsicles, PLUS a container with approximately 6 (1/2 cup) servings.
You'll need:
1 C. Nut milk of choice (almond, coconut, or cashew) (separated)
1 tsp. gelatin
1 (5.4oz) can Coconut Cream (room temperature)
1 1/2 tsp. pure vanilla extract
1/3 C. powdered Swerve (OR 1/4 C. Lakanto powdered Monkfruit/Erythritol Sweetener)
1/4 C. bochasweet
1/2 tsp. SweetLeaf Organic Stevia Powder
1/4 tsp xantham gum (optional, but will help keep your ice cream creamy)
Pinch of salt
1 3/4 C. Heavy Whipping Cream
To a small bowl, add about 1/3 C. of nut milk, sprinkle 1 tsp. gelatin evenly over surface and let it sit for just a few seconds, then whisk briskly. Heat for 30 seconds in microwave and whisk briskly once again until smooth. Whisk in remaining nut milk and set aside to cool slightly while you prepare remaining ingredients.
In the bowl of your stand mixer, combine Heavy Whipping Cream, sweeteners, and vanilla. Whip on high until beginning to thicken slightly, with mixer on low, slowly pour in coconut cream. Once combined, gradually increase speed as mixture becomes thick and soft peaks begin to form. Reduce mixer speed to low and slowly pour in gelatin mixture... continue to whisk 30 seconds to combine (the mixture will lose some of it's height). Again, with mixer on low, sprinkle in Xantham gum and salt, then increase speed to high to thoroughly incorporate. Scrape down sides and whip on high for 1 full minute.
Pour mixture into a freezer safe dish (I prefer a shallow rectangle glass container, and/or popsicle molds. Freeze several hours for soft serve and overnight for fully frozen (and for popsicles!).
This will become quite hard, simply set out at room temperature for about 15 minutes before serving. :)
NOTES:
** I love to make "dove bars" out of the popsicles by melting lily's chocolate with cocoa butter and adding finely chopped salted roasted almonds. Use a spoon to coat the popsicles and freeze before individually packaging.
** For Chocolate Ice Cream, simply add some cocoa (dark or regular) powder along with your sweeteners... anywhere from 1/3 C. - 1/2 C. depending on what depth you like your flavor. :)
**For a Chocolate Salted Almond version, add cocoa as above and at the very end, stir in 1/2. C. chopped dry roasted salted almonds.
**For a delicious sundae, serve this with some chopped peanuts and this amazing chocolate sauce!