Basic Coconut Milk Sherbet Gluten Free Dairy Free |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This is a great basic recipe you can alter in many ways. I converted this recipe from a dairy version of Lemon Sherbet, into one that is dairy free by sub-ing in coconut milk, and I just had to add some fresh vanilla bean to enhance the flavor a bit more. Read more . You could leave the lemon out and really put what ever you'd like into this ice cream, including fresh fruit. Ingredients:
juice of 1 whole lemon plus zest or (2tbs lemon juice from concentrate) |
1 c bakers sugar, super-fine granulated sugar |
2 c coconut milk, other alternatives: rice milk, almond milk |
optional |
fresh whole vanilla bean, scrape the seeds out and add to above mix |
any citrus instead of lemon, try orange juice or lime |
after finished mixing your ice cream, fold in fresh fruit, chocolate chips, nuts, dried fruit or chopped candy bars. |
my bf likes his with chopped chocolate covered pomegranates mixed in. |
do you have an add-in you'd like to share with me i love to experiment. |
Directions:
1. In a med. size glass bowl, combine lemon juice, rind and sugar. Let sit about 5 minutes. This allows sugar to dissolve a little.
2. Stir in coconut milk.
3. Pour entire mixture into ice cream maker and follow the instructions for your machine.
4. Run approx. 20 minutes, and serve.
5. Fold in your add-ins before serving, chill to harden.
|
|