Gluten Free Tropical Dairy-free No Churn Ice Cream Recipe
My husband eyed me suspiciously when I asked if we owned a machete. Apparently he has not forgotten the time I asked if we owned a blowtorch, which resulted in repainting the kitchen. Long story … lots of smoke, fire, sirens and such. But that’s a story for another day.
After perfecting this dairy free semifreddo,which is made with cream of coconut instead of regular cream, I decided the perfect presentation would be to serve the coconut halves. My kitchen knife did not do the job, nor did my cleaver so of course I needed a bigger tool. Or so I thought. He deftly whacked the coconuts in just the right place (after draining the milk) and voila – perfect coconut bowls. No machete required.
Gluten intolerance is often accompanied with an inability to digest dairy, so in the spirit of celebrating abundance rather than focusing on scarcity I was determined to come up with an easy, dairy free ice cream alternative. This Gluten Free Tropical Dairy-free No Churn Ice Cream Recipe is just the thing to beat the heat. It is creamy and delicious, requires no ice cream maker or special equipment and takes about 3 minutes of actual work.
The trick to making this work is COLD. I refrigerated the cream of coconut overnight, put the beaters and mixing bowl in the freezer for a few minutes and froze the concoction for at least 8 hours.
- 1 (15-ounce) can cream of coconut
- ¾ cup powdered sugar
- ¾ cup mango nectar
Refrigerate the can of cream of coconut and mango nectar overnight. Place a large mixing bowl and beaters in the freezer for about 5 minutes before making the semifreddo.
Put the cold cream of coconut to the cold mixing bowl and add the powdered sugar. The cream of coconut will be partially solidified at the top and more watery at the bottom, this is normal as the cream part rises to the top and gets more solid. Beat on high speed until the cream of coconut gets very thick (like lightly whipped cream) add the mango nectar and mix until well blended. Spoon semifreddo into a plastic or glass container with a snug fitting lid, smooth it down to compact it and freeze for at least 8 hours or overnight.
This semifreddo will be a soft, not solid frozen mixture. For best result, serve in cold dishes or coconut halves that have been placed in the freezer for a couple hours.
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