I scream, you scream, we all scream for dairy-free ice cream!
If you’re skeptical about going dairy-free with your favorite frozen treat, don’t be. Leaving behind traditional milk doesn’t mean you’ll compromise on the creaminess. In fact, lots of nut milks can provide the texture you’re looking for, like milk made from almonds, cashews, or, in this case, coconuts.
The coconut milk and coconut cream in this honey lavender dairy-free dessert give this ice cream the smoothness of traditional ice cream. Plus, it’s great for those trying to cut back on dairy or introduce different milk alternatives into their diet. This one comes together not only with zero dairy, but zero refined sugars and gluten as well, making it and the Joy Gluten Free Cake Cup a match made in ice cream heaven.
You’ll love the pairing of fragrances wafting through your kitchen, with the smell of the sticky-sweet honey and lavender buds bubbling up from the stovetop. If spring had an official scent, this would be it.
What you’ll need:
- 1 tablespoon tapioca starch (or arrowroot starch)
- 1 14.5-ounce can full-fat coconut milk
- 1 14.5-ounce can coconut cream
- ⅔ cup raw honey, divided
- 2 tablespoons dried edible lavender flowers
- 1 tablespoon vodka (optional)
- 1 box Joy Gluten Free Cake Cups
- Fine-mesh strainer
- Large bowl filled with ice
- Large plastic bag with zip top
- Mix tapioca starch and 2 tablespoons of coconut milk, stirring to dissolve and create a “slurry.” Set aside.
- In a heavy 2-quart saucepan, combine remaining coconut milk, coconut cream, and ⅓ cup honey, stirring occasionally, until cream just starts to boil. Remove from heat.
- Stir in 2 tablespoons lavender buds into the cream mixture, cover, and steep for eight to 10 minutes.
- Strain the cream mixture into a bowl using a fine-mesh strainer. Discard lavender flowers.
- In a large saucepan, stir in tapioca starch “slurry,” cream mixture, and boil for 1½ minutes on high.
- Turn down heat to low and simmer for three minutes, until mixture has slightly thickened and will coat the back of a spoon.
- Remove from heat, then stir in vanilla and vodka, if using.
- Pour mixture into the large zip-top bag, seal, and submerge in the large bowl of ice. Refrigerate the ice bowl for at least four hours, or overnight.
- Pour ice cream mixture into your ice cream maker. Use the “stir setting” (low) for 13 to 14 minutes to churn, until ice cream is of soft serve consistency.
- Remove bowl from stand mixer and spread half of the ice cream in the bottom of bread pan or another metal container.
- Drizzle 2 tablespoons of honey over the top. Spread remaining ice cream over that layer and drizzle remaining honey over the top. Freeze for at least 4 hours before serving.
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