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Monday, December 9, 2013

Homemade Jam Ice Cream - vegan & gluten free

Homemade Jam Ice Cream - vegan & gluten free

Guys, I'm sorry. Turns out Decembers are hard, even when your other person is not in Sweden. Are Decembers hard for you too? I'm going to go ahead and blame the getting-dark-early, the cold, and the crazy-work-because-it's-the-holidays. There, see? Not my fault.

ice creaming
Moving on.

Perhaps you've started eating that jam you made this summer? Perhaps some of it didn't turn out perfectly? Perhaps some of it is over-set and so stiff as to be unspreadable? Yes? Well, then do I have a solution for you!

Homemade Jam Ice Cream - vegan & gluten free

You, of course, can use your regular, perfect homemade or store bought jam, in any flavor (or combination thereof!). Me? I am so glad to have figured out that using coconut milk makes creamy, decadent, delicious, secretly vegan ice cream that fools even my toughest vegan-critic (ahem, tester).

Homemade Jam Ice Cream - vegan & gluten free


Homemade Jam Ice Cream - vegan & gluten free
inspired by Northwest Edible

Below is the full-sized version, but I've also made a half batch successfully, which comes in handy if you live with someone who will eat however much is in the freezer. I have not tried making this with the low fat version of canned coconut milk because it's the fat that makes it so decadent and creamy. If you want to lower the fat, I would first try this recipe with one can of full fat and one can of low fat. Then let us know how it goes, mmmkay?

On a side note, homemade ice cream is one of those show stopper desserts that is actually very easy and very make ahead-able. In this season of parties and dinners, it's worth keeping in mind. 

2 can full fat coconut milk
1 half-pint (or 1 cup) fruit jam or preserves

Use a food processor, blender, or immersion blender to fully combine the milk and jam. Chill in refrigerator for at least a couple of hours, or overnight.

Transfer chilled mix to your ice cream machine and freeze according to the manufacturer's instructions.

When it's done, it will have a texture and firmness similar to soft-serve. For a firmer set, transfer to a freezer safe container and freeze for several hours until fully hard.

2 comments:

  1. How is canned coconut milk different than the coconut milk I buy in the dairy case?

    ReplyDelete
    Replies
    1. The milk in the can is a lot thicker, since it's meant for cooking (like in curries) rather than drinking

      Delete

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