Dairy Free Caramel Ice Cream

The other day I said to a friend that she should be in the same city as me so she can come and try my Peanut Butter Ice Cream and she reminded me that she has to eat a dairy and gluten free diet. Oops. Totally forgot. So I thought I would look up some recipes for dairy free Ice Cream.

The first one I came across was this one. I don't know who it is by - I just printed it out. I will have to have another look but for now will just put the recipe on here. 

This is so yummy. I have acquired a taste for coconut milk and this is so creamy - very much like the dairy version. I reckon you should give it a try. 

Coconut Caramel Ice Cream 

Makes about 1 pint - I halved this recipe. 

Ingredients

2 cans of coconut milk (not lite)

1 cup brown sugar

1/2 tsp salt

6 egg yolks

2 tsps vanilla extract

Method

Combine 1 can of coconut milk, brown sugar, and the salt in a saucepan. Set over medium-high heat and bring to the boil, stirring occasionally so that the sugar dissolves. Once boiling, reduce heat slightly and continue to cook until the mixture has darkened and reduced, about 20-30mins. It should be very thick - like - lava resembling caramel.

While the caramel is reducing, beat the egg yolks in a large, heatproof bowl and set aside.

Add the second can of coconut milk to the coconut caramel and heat, stirring to integrate the caramel. When the mix is very hot, but not boiling, temper the egg yolks: slowly whisk 1 cup of the caramel mixture in to the bowl. 

Turn the heat to low and pour the tempered yolks back into the pot. Cook, stirring constantly, just until the mixture has thickened, 1-2 mins. Remove from the heat and pour into a heatproof bowl. Stir in the vanilla extract. Cover tightly and refridgerate overnight.

Pour custard mix into your ice cream maker and churn to manufacturers directions. Freeze for 4-6hrs before serving. 

I took this out of the freezer at about 4hrs and was very solid mix but melted quickly. So yummy. Enjoy. 

Homemade Peanut Butter Ice Cream without a machine

My name is Tracey and I have a Peanut Butter addiction.

There I said it.....!!!!! I can't get enough of the stuff. Yummy is the only word I have for it at the moment.

So yesterday in my web surfing I decided to look up Homemade Ice Cream recipes as I bought a 'popsicle' molds for icy poles and thought it would be good to have frozen yoghurt in them - made - easy peasy but then I thought of myself. The banana frozen yoghurt is for the kids. So I looked up......you guessed it - Peanut Butter ice cream. I was feeling lazy and didn't want to wait for the ice cream maker to do it's work so looked up recipes that you can throw straight in to the freezer. 

Normally with a recipe like this you use full fat whipping cream but hey I wanted to create a lower fat version and I even omitted the butter that the recipe required and guess what - it turned out like normal ice cream so will include it in the recipe but you can leave out if you want to.

Here are the ingredients except the Reese's Peanut Butter Chips (OMG 

they are the bomb). 

Just out of the freezer. Was in there for 5hrs. 

Peanut Butter Ice Cream - no machine

Ingredients:

1 can Nestle Reduced Fat Cream

1/2 recipe of Homemade Sweetened condensed milk with Natvia 

1/4 cup Peanut butter

1/4 cup Peanut butter chips - optional

3 Tbs butter, melted

Whip the cream with a teaspoon of Natvia (just for taste). Whisk/mix together sweetened condensed milk, butter and peanut butter in a large bowl. Stir in the peanut butter chips. Mix cream mix and peanut butter mix together. 

Pour into a container and cover. Freeze for 5-6hrs or until you liking. 

If you want the full fat cream version have 1 cup heavy cream and whip it. Fold the peanut butter mix with the whipped cream. The can of reduced fat cream does not whip like normal cream.