Forget art. Put your trust in ice cream. (Charles Baxter, ‘The Feast of Love’)
One of the very happy discoveries I have made on my Autoimmune Protocol (AIP) endeavour is that of coconut ice cream. That is, ice cream made from coconut milk. Not the store-bought coconut-flavoured ice cream full of trans fats, soy extracts, sweeteners and preservatives!
When you are in the strictest elimination phase of the protocol, finding special sweet treats can be something of a challenge. So, there is something quite liberating about having a little ice cream every now and then.
And, of course, I’m a bit of an ice cream tragic, so I’m REALLY in love with my homemade coconut ice cream. You won’t believe how easy it is to make, either.
When I first started making my AIP-friendly ice cream, I tended towards an old fashioned sundae. You know the kind I mean – vanilla ice cream, whipped (coconut) cream and strawberry or raspberry coulis. I’d whip these up for casual dinner parties, with MUCH success. Ice cream sundaes seem to bring out the inner child in my dinner guests.
Of course, it must be said that while it is possible to make ice cream without an ice cream maker, it is so much easier if you have one.
I was lucky enough to have a gorgeous tangerine-coloured* KitchenAid bought for me a few years back (LM buys the best presents!). It was not too expensive to pick up the ice cream attachment. The frequency with which I now make ice cream has made it a very cheap addition to my kitchen gadget arsenal!
Without ice cream, there would be darkness and chaos. (Don Kardong)
This particular recipe was inspired by my almost-eight year old nephew, Blue. Lemon is his favourite flavour.
During his recent visit, Blue requested a lemon ice cream.
To be honest, I was a little dubious as to how it would turn out. I was also a little afraid the citrus would curdle the coconut milk.
But, I needn’t have worried. The resulting ice cream tasted fabulous and reminded me of a frozen version of a lemon mousse my Mum used to make for special occasions when I was growing up.
So, it was not only a big hit with Blue, but my Dad loved it, too!
And here’s the recipe. Just don’t tell anyone how simple it is!
- 1 x 400 ml can full fat coconut milk
- 2 - 3 tablespoons maple syrup (according to taste)
- zest of one unwaxed, organic lemon
- juice of ½ a lemon
- Freeze the insulated bowl for your ice cream maker.
- In a medium-sized bowl, whisk all your ingredients together. Taste for sweetness.
- Pour the mixture into your ice cream maker and follow the appropriate directions for your machine.
- Serve immediately for a 'soft serve' consistency, or freeze for an hour or so for a firmer ice cream.
E N J O Y !
*colour no longer in production
This recipe features in the Phoenix Helix Recipe Roundtable