Homemade Vanilla Ice Cream

Vegan, Vegetarian, Dairy-Free, Sugar-Free, AHS Elimination Diet

Serves 4 as a dessert

Equipment Needed

1. Ice Cream Machine - Chef’s Choice Equipment: Lello 4080 Musso Lussino Ice Cream & Gelato Maker. There are less expensive options where you freeze the container first.
2. Temperature Gun - Chef’s Choice Equipment: AstroAI Digital Laser Infrared Thermometer, 380
3. Saucepan
4. Whisk
5. Measuring Spoons
6. Strainer

Ingredients

1 Can Regular Unsweetened Organic Coconut Milk (13.5 oz)
1 Can Light Unsweetened Organic Coconut Milk (13.5 oz)
3 Tablespoons ground arrowroot - Chef's Recommendation
1 Tablespoon vanilla
2 Teaspoons pure monk fruit (It is important that it is pure and has no additives, no sugar alcohol) - Chef's Recommendation

Instructions

1. Warm 1 can of coconut milk, whisk in the ground arrowroot and monk fruit in a saucepan over medium heat. Bring to boil or 175 F, stirring constantly. The mixture should thicken before continuing.

2. Remove from the heat and pour through a strainer into a separate bowl.

3. Add the second can of the coconut milk and whisk thoroughly.

4. Add the vanilla and whisk thoroughly.

5. Chill the bowl and mixture in the refrigerator for at least 1 hour (overnight is ideal).

6. Prepare in the ice cream machine (30 minutes is perfect on the Lello).

7. Enjoy best ever vegan, lactose free, sugar free vanilla ice cream.


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