Summer is just around the corner. After hesitating for months, I finally redeemed my Airmiles for an ice cream maker. I wasn’t sure if I needed or wanted another kitchen appliance, but I decided that this year my dairy allergic 2 year old deserves to experience ice cream for the first time. It’s a pretty safe investment, considering the fact that we will likely be eating dairy-free for the rest of his life, or a good portion of his childhood, and dairy-free ice cream is pricey (almost $7 for a small tub of coconut ice cream) and not always nut-free. This way, I have full control over all the ingredients, and peace of mind is priceless.
The big box with the ice cream maker was delivered a few days ago and we were super excited to get started that night, but to the dismay of my son, we had to wait a little longer because the ice cream maker tub needed to freeze fully (at least 12-24 hours). That gave me a little time to search online for some vegan ice cream ideas, because unfortunately, the recipe book that the appliance came with only had a handful of dairy-free sorbet recipes. I wanted something creamy and delicious.
I found a lovely 3 ingredient vegan ice cream recipe and tested it out, then made some modifications of my own so that it suited my family’s taste. The first thing I did was to reduce the amount of sugar and substitute the white sugar with a blend of honey and maple syrup. I also increased the total quantity.
The result was a delicious and creamy Dairy-free Vanilla Maple Coconut Ice cream.
I’m hyped for summer! The possibilities are endless with my new kitchen gadget. Stay tuned for more recipes to help beat the heat.
