Category Archives: Ice Cream

Watermelon Sherbet

Watermelon Sherbet (Dairy-Free & Sugar-Free)

Watermelon SherbetOne of my favorite things about summer is watermelon. I know that watermelon is available year round nowadays, but the best watermelons are the ones purchased at the height of the season and for Arizona that is right around the 4th of July.

I have grown to be an expert at picking watermelons. There are two things I employ to pick a winner. First of all I pat the watermelon with my hand and listen to the sound it makes as well as how the melon vibrates. I don't really know how to explain the vibration but when the watermelon is juicy and crisp, the way I love it, there's a bit of vibration to the watermelon when I pat it.

Secondly, although not absolutely necessary is the presence of “sugar spots”. These are hard, black, shiny beads found on the rind of the watermelon where there has previously been a small crack. The black beads are sugar, and this indicates a deliciously sweet melon.

My favorite way to eat watermelon is icy cold straight from the fridge, especially if it is a perfect melon. But every so often the melon I choose is not totally perfect, and by that I mean it may have some mushiness. The flavor is still there, but I am not super impressed with the texture. This is when I take the opportunity to make watermelon sherbet. This recipe has no added sweetener, is dairy-free and very delicious!

Watermelon Sherbet

2 cups (16 ounces) watermelon

1 teaspoon gelatin [affiliate link]

1/4 cup water

1/2 cup coconut milk [affiliate link]

1 teaspoon vanilla [affiliate link] extract

  1. If you have an ice cream maker that holds a frozen insert be sure to place in the freezer at least 24 prior to making this sherbet. Alternatively you can also put an 8″ x 8″ pan in the freezer about an hour before you make this sherbet.
  2. Place gelatin in water and stir until dissolved.
  3. Place watermelon, coconut milk and vanilla extract into blender and whir until liquefied.
  4. While mixture is whirring, add the dissolved gelatin.
  5. Place in an ice cream maker and mix until thick. If you're using the pan in the freezer, stir every 20 minutes until frozen to your satisfaction.

This is my favorite ice cream maker: Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)


Watermelon Sherbet (Dairy-Free & Sugar-Free)
Author: 
 
Ingredients
  • 2 cups (16 ounces) watermelon
  • 1 teaspoon gelatin
  • ¼ cup water
  • ½ cup coconut milk
  • 1 teaspoon vanilla extract
Instructions
  1. If you have an ice cream maker that holds a frozen insert be sure to place in the freezer at least 24 prior to making this sherbet. Alternatively you can also put an 8" x 8" pan in the freezer about an hour before you make this sherbet.
  2. Place gelatin in water and stir until dissolved.
  3. Place watermelon, coconut milk and vanilla extract into blender and whir until liquefied.
  4. While mixture is whirring, add the dissolved gelatin.
  5. Place in an ice cream maker and mix until thick. If you're using the pan in the freezer, stir every 20 minutes until frozen to your satisfaction.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Watermelon Strawberry Sherbet

Watermelon Strawberry Sherbet

Watermelon Strawberry Sherbet

Watermelon is usually at its best price during July, close to the U.S. Independence Day holiday. For some reason, this year during the month of August, it was on sale for less than 20 cents a pound. I don't really do well with a lot of fruit and carbohydrates, but when on sale for such a reasonable price, I just have to indulge. And it just so happened strawberries were on sale at the same time. And well, then the Watermelon Strawberry Sherbet happened.

Sherbet. It's spelled S H E R B E T. But some people spell is SHERBERT. Like SURE-BERT. But there's actually no “r” in the second half of the word. According to Google, sherbet is a frozen dessert made with fruit juice added to milk or cream, egg white, or gelatin [affiliate link]. I've always liked sherbet… my favorite was always the orange. Yum.

For this recipe, I used coconut cream [affiliate link], rather than coconut milk [affiliate link], which made the end product creamier, in my opinion, but you can use coconut milk if you prefer. Well, let's get started!

You will need an ice cream maker for this recipe, or alternately you can place the mixture in the freezer in a large rectangular casserole dish and stir every half hour until frozen to your liking.

Watermelon Strawberry Sherbet

  1. If you are using an ice cream maker with an insert, be sure to place it in the freezer overnight, or 24 hours to be sure it is completely frozen.
  2. Puree the watermelon and add to a medium sized mixing bowl.
  3. Puree the strawberries and add to the mixing bowl.
  4. Add coconut cream, cinnamon [affiliate link], salt, vanilla [affiliate link] and honey [affiliate link]. Mix well.
  5. Allow to chill for several hours, then place in your ice cream maker and process according to the manufacturer instructions. As mentioned above, you can also place the mixture into a large rectangular casserole dish and stir every half hour until the mixture is frozen to your preference.

By the way, I used a frosting bag and Ateco large piping tip #828 to make the sherbet look fancy in the dish. 🙂 You'll have to work quickly by placing the frozen sherbet into the frosting bag, then squeeze and hold the tip in place so that the ice cream ripples out (I hope that makes sense! Basically you are pressing the sherbet out of the bag, but holding the bag in place).

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Cookies & Cream Ice Cream Sandwiches

Cookies and Cream Ice Cream Sandwiches (Gluten/Grain/Dairy-Free GAPS/Paleo Friendly)

Cookies & Cream Ice Cream SandwichesMy oldest son Matthew turned 29 in April. I wanted to make something special, and a recipe for Cookies and Cream Ice Cream came through my Facebook feed. It looked delicious, but it wasn't exactly GAPS legal, so I decided to modify one of my ice cream recipes to make my own version.

This version is completely GAPS legal, yes, even the chocolate! Read the good news here about when you can have chocolate on GAPS.

The ice cream was totally delicious, with a smooth and creamy texture. The cookies worked perfectly, both crumbled into the ice cream and as the outer sandwich pieces.

We ate a couple and froze the rest. Be aware that you will need to let your ice cream sandwiches thaw for at least 30 minutes at room temperature to be able to enjoy eating them.

First off, do you have an ice cream maker? I have a Cuisinart automatic ice cream maker with the freezer insert which I totally love. For years I used the Donvier brand, and have a couple of those, too, and at holidays I love to use the Donvier, and everyone takes a turn “churning” the ice cream.

But when it's just me, I can get something else done while the Cuisinart is busy churning all by itself.

If you don't have an ice cream maker, you'll still be able to make this recipe. Just put the mixture into a rectangular casserole dish and place in the freezer. Stir every 10 minutes or so, until the texture is as firm as you wish it to be.

If you have been thinking about getting an ice cream maker, check out my links above for the two I like, and here's a secret: When you visit your local thrift store, be sure to keep an eye out for a Donvier ice cream maker. I see them a lot. Just make sure all the parts are present and that the insert is completely intact.

By the way, the freezer inserts on both of the ice cream makers which I use are made from aluminum… generally, I avoid aluminum as much as possible, but in this case, since the ice cream mixture is only in the insert for a few minutes, I don't worry about it too much.

All right, let's get started with the ice cream! If you have an ice cream maker with an insert, be sure it has been in the coldest part of your freezer for at least 24 hours. I like to keep the insert in my freezer at all times so if the urge strikes to have ice cream, I can just whip it up and start churning. Voila! Ice cream in minutes! Full of yummy nutritious foods, with no fake unpronounceable ingredients. And don't limit yourself to just ice cream. You can also make sorbet, sherbet, frozen yogurt, and even chilled drinks. My friend and affiliate partner Jessica Espinoza has a wonderful e-book called The Splendid Scoop, click here to read my review.

Cookies & Cream Ice Cream

Cookies and Cream Ice Cream

Makes 5 cups

  1. Add powdered gelatin [affiliate link] to hot water. Mix until the gelatin is dissolved.
  2. Add egg yolks to a medium sized pan with 1 cup coconut cream [affiliate link], and honey [affiliate link]. Whisk together.
  3. Begin heating mixture on medium heat. Whisk constantly for about five minutes, or until temperature reaches 170°F. I prefer to use a thermometer and check the temperature otherwise there is the risk of heating too hot and the pudding will separate.
  4. Remove from heat immediately once the temperature reaches 170°F and move to a heatproof bowl.
  5. Allow to cool for 20-30 minutes and add in remaining 3 cups of coconut cream, and gelatin and water mixture. Whisk together.
  6. Place in the refrigerator to chill thoroughly, 4-6 hours or overnight.
  7. When completely chilled, add to your ice cream maker and churn until it is as firm as you like. Or alternately use a rectangular casserole dish, place in the freezer and stir every 10 minutes.
  8. Make the cookies, here is the recipe. When cookies are cool, crumble several into the ice cream after it is firm.

Assembling the ice cream sandwiches

This is the simple part! Lay one cookie top side down. Dollop on a scoop of firm ice cream. Press a second cookie on top. Press together lightly.

If the ice cream is very soft, freeze for 30 minutes or until the ice cream is firm enough to eat like a sandwich without squishing out all over the place.

If you love desserts like this, I have two cookbooks you need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

Cookies and Cream Ice Cream
Author: 
Recipe type: Dessert
Cuisine: American
 
Dairy-free cookies and cream ice cream uses coconut cream instead of dairy products. Honey sweetened.
Ingredients
  • 2 tablespoons powdered gelatin
  • ½ cup hot water
  • 6 egg yolks
  • 4 cups coconut cream (I really like Aroy-D brand
  • 7 tablespoons honey, or to taste
  • 1 tablespoon vanilla [affiliate link] extract
  • 6 Chocolate Almond Flour Cookies, crumbled
Instructions
  1. Add powdered gelatin to hot water. Mix until the gelatin is dissolved.
  2. Add egg yolks to a medium sized pan with 1 cup coconut cream, and honey. Whisk together.
  3. Begin heating mixture on medium heat. Whisk constantly for about five minutes, or until temperature reaches 170°F. I prefer to use a thermometer and check the temperature otherwise there is the risk of heating too hot and the pudding will separate.
  4. Remove from heat immediately once the temperature reaches 170°F and move to a heatproof bowl.
  5. Allow to cool for 20-30 minutes and add in remaining 3 cups of coconut cream, and gelatin and water mixture. Whisk together.
  6. Place in the refrigerator to chill thoroughly. 4-6 hours or overnight.
  7. When completely chilled, add to your ice cream maker and churn until it is as firm as you like. Or alternately use a rectangular casserole dish, place in the freezer and stir every 10 minutes.
  8. Crumble several chocolate cookies into the ice cream (recipe is in original blog post)

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Coconut Pineapple-Orange Frozen Yogurt

Coconut Pineapple-Orange Frozen Yogurt

Coconut Pineapple-Orange Frozen Yogurt

The Splendid Scoop, written by my friend  Jessica Espinoza from Delicious Obsessions has gotten a lot of attention with my fellow GAPSters and has really sparked my creativity for making ice cream! I am now thinking about all the different kinds of ice creams over the years that have been my favorites, and realizing just how easy it would be to convert those into healthier versions. And not only ice cream, but frozen yogurt. Just think: “Probiotic” ice cream!

Today I have a recipe to share with you from one of my newsletter subscribers, Claire Saxon. Thank you Claire for giving me permission to share here on the blog!

I have already made this recipe twice, it is delicious. It is a wonderful tropical flavored version of frozen yogurt that I'm sure you will love! I especially love that it has so many chunkiness to it!

This post includes affiliate links to Tropical Traditions and to Amazon.com. If you are brand new customer at Tropical Traditions and order after clicking on any of my Tropical Traditions links, you will receive a free book on Virgin Coconut Oil [affiliate link], and I will receive a discount coupon for referring you. Thank you for thinking of me!

Claire shared that she has a 2-quart Cuisinart automatic ice cream maker, so this recipe will need to be adjusted if your ice cream maker holds less than 2 quarts.

I have provided the breakdowns for 2 quart, 1-1/2 quart and 1 quart ice cream makers.

Also, Claire wanted me to be sure to tell you to please adjust the recipe according to your likes, and keep in mind just how much end-product you expect to make or want to have.

I made the first batch of this yogurt one night after I got home from work. I made the second batch this morning, and my adjustments were to use all whole fat yogurt, mashed banana, honey [affiliate link] to taste and some vanilla [affiliate link] extract. This was a wonderful blend of flavors, and I just love the chunky texture of this ice cream.

Matt and I had a dish each. I like to serve our ice cream in our tulip sundae dishes you see in the top image, because it looks like you are getting a big serving. The cup itself holds just about 4 ounces, and maybe another ounce or two when you pile it real high.

I measured out the rest into half cup portions and put them in the freezer for snacks or dessert.

NOTE: This is Claire's recipe exactly, but if you are very strict on GAPS, remember that you should make your own full fat yogurt using whole raw milk and ferment for 24 hours. You can make “Greek” yogurt by straining the yogurt to remove some of the extra liquid. Review this post from my friend Patty at Loving Our Guts: GAPS Basics – How to Make GAPS Yogurt.

Coconut Pineapple-Orange Frozen Yogurt

Ingredients for 2 quart ice cream maker:

Ingredients for 1-1/2 quart ice cream maker:

Ingredients for 1 quart ice cream maker:

  1. Stir all ingredients together in a large bowl.
  2. Turn on your ice cream maker.
  3. Pour mix into the chilled cylinder.
  4. Allow to process until frozen yogurt is firm which will take at least 25 minutes.

If you don't have a family to help you eat up all this frozen yogurt at once, be sure to have some containers to portion the leftovers. Or, you could spoon the leftovers into popsicle molds.

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Creamy Banana Blackberry Icr Cream Shake

Creamy Banana Blackberry Ice Cream Shake

Creamy Banana Blackberry Icr Cream Shake

I'm moving my way back towards eating mostly from the full GAPS list of allowed foods. It helps for me to know I can have delicious treats, even though I'm restricting myself from eating certain foods. This Creamy Banana Blueberry Ice Cream Shakes is one of those treats, and helps me to realize there is no need to feel deprived. There is no need to long for commercially produced soft serve ice cream or frozen yogurt. There is no need to feel I'm missing out.

I can make a delicious dessert for myself which I know has healthy ingredients which will actually provide nutrition for my body.
This shake is very rich and indulgent. It's exactly what I needed today.

If you wish, feel free to modify it by using coconut milk [affiliate link], or a combination of coconut water and coconut cream [affiliate link]. You could also add a cup of ice cubes to stretch the recipe for two.

Creamy Banana Blackberry Ice Cream Shake

Serves 1

Place all ingredients into your blender and blend until smooth.

Creamy Banana Blackberry Ice Cream Shake
Author: 
 
Ingredients
  • 3 frozen bananas
  • 8 blackberries
  • 1 tablespoon vanilla extract (make your own homemade)
  • vanilla caviar from one vanilla bean, optional
  • ½ cup coconut cream (I use Aroy-D)
Instructions
  1. Place all ingredients into your blender and blend until smooth.

 

Save

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Creamy Apricot Ice Cream

Creamy Apricot Ice Cream (Dairy-Free, Honey Sweetened)

Creamy Apricot Ice Cream

Please note that this post contains affiliate links. If you click through my link and make a purchase, I will earn a small percentage of the cost of the item. This does not increase your cost. Thank you.

Apricots were on sale as our local Sprouts last week for just $0.48 a pound. I went a little nuts and bought 12 pounds worth. One of the recipes I was just dying to make was Apricot Ice Cream. I love dreaming about creating recipes. It just makes me feel happy inside knowing that I'm going to make something divine that my fellow GAPSters can have and enjoy. Not to mention my son Matthew, who loves ice cream. I told him my plans for the apricots and he liked that idea a lot. Last night as he ate the apricot ice cream he said, “Sooooo good!”

The really awesome thing about this recipe is I believe it can be easily altered. Just start out with the base recipe, add two cups coconut milk [affiliate link] once it's cooled, then add pureed or whole fruit, nuts or anything else you love to have in ice cream.

Creamy Apricot Ice Cream

BASE RECIPE

  1. Do not turn heat on yet.
  2. Whisk egg yolks. Add to a medium sized pan.
  3. Place 1 cup of coconut milk in the pan.
  4. Add 1/4 cup honey.
  5. Sprinkle gelatin [affiliate link] into the mix.
  6. Begin heating mixture on medium heat. Whisk constantly for about five minutes, or until temperature reaches 170°F. I prefer to use a thermometer and check the temperature otherwise there is the risk of heating too hot and the pudding will separate.
  7. Remove from heat immediately once the temperature reaches 170°F and move to a heat proof bowl.
  8. Allow to cool for 20-30 minutes and place in the refrigerator overnight.

After placing the ice cream base into the refrigerator, prepare the apricots (this will be enough for mixing some into the ice cream, plus some to drizzle on top).

  • 8 ripe apricots, pitted
  • honey to taste (my apricots were sweet enough that I didn't feel I needed honey)
  1. Take 4 of the apricots and mash into chunks.
  2. Take the other 4 apricots and heat in a pan with a tablespoon of water.
  3. Heat until the apricots are soft enough to mash with a potato masher.
  4. Puree the 4 cooked apricots to make a sauce.
  5. Mix the chunks with the puree.
  6. Pour into a heat proof bowl.
  7. Allow to cool 20-30 minutes and place in the refrigerator overnight.

The next morning after I stirred the ice cream base, it looked like this.

apricot-ice-cream6450

After I mixed in the coconut milk, it looked like this:

apricot-ice-cream6454

I made apricot extract about one week ago and lost the recipe so I never posted it (sorry!! I'll try to find it UPDATE: Homemade Apricot Extract Recipe). Please use vanilla [affiliate link] instead if you don't have any on hand. This has been sitting in my cupboard for 10 days and smells quite like apricots.

My reason for putting alcohol into the ice cream is it is supposed to help so that the ice cream doesn't get rock hard like homemade ice creams often do.

apricot-ice-cream6457

Here it is after mixing in the extract.

Creamy Apricot Ice Cream

The next day you'll be able to make the ice cream.

  • Ice cream base from previous day
  • 2 cups OR 1 can coconut milk
  • 2 tablespoons Apricot Extract or Vanilla Extract
  • Caviar from one vanilla bean, optional

Place ingredients into the ice cream maker and stir until the mixture freezes. I have used the Donvier Quart Ice Cream Maker for years.

If you don't have an ice cream maker you can also place these ingredients into the freezer and mix every 20 minutes until it is frozen to your preference. My ice cream maker's insert was not completely frozen (I could hear the liquid sloshing around inside) so I decided to try stirring every twenty minutes and within a couple hours the ice cream froze very nicely. Too bad that every single time I stirred the ice cream I had to have a taste. I went through a LOT of spoons throughout the process.

Remove the ice cream from the maker into a bowl. Fold apricot mixture in briefly. Enjoy!

Tomorrow I'll share the Apricot Sponge Pudding recipe which we put the ice cream on top of – isn't that gorgeous? I've never had sponge pudding before, so I'm not exactly sure how it's supposed to taste. The recipe is from Toni, who submitted a recipe for me to share that she converted using the methods in my e-book Baking with Coconut Flour.

Apricot Sponge Pudding

I've got a bunch of cherries in the fridge and cherry extract. I think Cherry Sponge Pudding and cherry ice cream may be in my near future. In the meantime, here's my very popular Cherry Cheesecake Ice Cream recipe.

I would love to hear from you in the comments, let me know if you plan to try this recipe, if you have any idea what sponge pudding should taste like and if you are interested in the apricot extract recipe. Thanks!

Recipe: Creamy Apricot Ice Cream (Dairy-Free, Honey Sweetened)
Author: 
Recipe type: Dessert
 
Recipe makes almost 1 quart. Delicious on top of Apricot Sponge Pudding (recipe at the blog, also you can find the Apricot Extract recipe at the blog).
Ingredients
  • 6 egg yolks
  • 3 cups coconut milk
  • ¼ cup honey
  • 2 tablespoons powdered gelatin
  • 8 ripe apricots, pitted
  • honey to taste (my apricots were sweet enough that I didn't feel I needed honey)
  • 2 tablespoons of Apricot Extract or Vanilla Extract
  • Caviar from one vanilla bean, optional
Instructions
  1. INSTRUCTIONS FOR ICE CREAM BASE RECIPE
  2. Do not turn heat on yet.
  3. Whisk egg yolks. Add to a medium sized pan.
  4. Place 1 cup of coconut milk in the pan.
  5. Add ¼ cup honey.
  6. Sprinkle gelatin into the mix.
  7. Begin heating mixture on medium heat. Whisk constantly for about five minutes, or until temperature reaches 170°F. I prefer to use a thermometer and check the temperature otherwise there is the risk of heating too hot and the pudding will separate.
  8. Remove from heat immediately once the temperature reaches 170°F and move to a heat proof bowl.
  9. Allow to cool for 20-30 minutes and place in the refrigerator overnight.
  10. PREPARE APRICOTS
  11. Take 4 of the apricots and mash into chunks.
  12. Take the other 4 apricots and heat in a pan with a tablespoon of water.
  13. Heat until the apricots are soft enough to mash with a potato masher.
  14. Puree the 4 cooked apricots to make a sauce.
  15. Mix the raw chunks into the puree.
  16. Pour into a heat proof bowl.
  17. Allow to cool 20-30 minutes and place in the refrigerator overnight.
  18. NEXT DAY OR ONCE FULLY CHILLED - MIXING ICE CREAM TOGETHER
  19. Remove ice cream base from refrigerator and mix in 2 cups of coconut milk, Apricot or Vanilla Extract and vanilla bean caviar.
  20. Place in ice cream maker and process until firm.
  21. If you don't have an ice cream maker you can place mixture into a bowl and stir every 10 minutes until the mixture is solidified to your liking.
  22. Reserve some of the apricot "jam" for topping, if desired.
  23. Swirl apricot "jam" into the ice cream.
  24. You can use the remaining apricot "jam", if any is left over, just like you would any kind of jam.

 

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Cherry Vanilla Ice Cream

Recipe: Cherry Cheesecake Ice Cream Dairy-Free

Cherry Cheesecake Ice Cream

First off, let's be clear that GAPS allows fermented or aged dairy products. I went off dairy (including butter!) for six weeks when I did Introduction for the first time and when I've tried to re-introduce, it kicked up some respiratory symptoms for me with which I was unwilling to live, so I've decided to stay off of dairy (although I seem to tolerate butter and ghee okay). If you are doing GAPS, I'm sure it would work out great if you substituted the coconut cream [affiliate link] and creamed cashews with equal parts of yogurt made from cream, or kefir made from cream. I used Natural Value Coconut Milk, it has no illegal GAPS additives (like guar gum) and the cans are not BPA-free now BPA-Free! Yay! I love this product.

I was very pleased that this ice cream was not rock hard after freezing for 24 hours. I was still able to use an ice cream scoop to remove a serving. I believe that is due to the high fat content from using the coconut cream.

  • 1 cup raw cashews, soaked overnight
  • 32 sweet black cherries, pitted and cut in half
  • 6 egg yolks
  • 1/2 cup (preferably raw) honey*
  • 6 T. freshly squeezed lime juice
  • 1-1/4 cup cream of coconut milk [affiliate link], harvested from 2 cans full fat coconut milk – (the cream that rises to the top of canned coconut)
  • 1 teaspoon vanilla [affiliate link]

If you have an ice cream maker like mine, the Donvier Chillfast 1 Quart Ice Cream Maker, make sure the insert is in the freezer for at least 7 hours prior to making ice cream. I like to keep the insert in the freezer at all times so that I can make ice cream if the urge strikes.

Refrigerate the coconut milk overnight so that the cream can solidify and is cold when you make the ice cream.

Soak 1 cup of raw cashews with 1/2 teaspoon sea salt [affiliate link] overnight.

Drain the liquid from the cashews and place in the refrigerator to chill while preparing the other ingredients.

Pit 32 cherries and cut them in half. My favorite device is the Progressive International GPC-5000 Cherry-It Multiple Cherry Pitter which I recently reviewed.

Place the egg yolks, 1/2 cup honey [affiliate link] and 6 tablespoons freshly squeezed lime juice into a small saucepan. Stirring constantly, heat until simmering and cook until the temperature rises to exactly 170°F.

Remove from heat. Place in the freezer and stir every ten minutes until chilled.

Remove the soaked cashews from the refrigerator and place in a powerful blender with 8 of the cherries. I used my Magic Bullet which worked great. Blend the mixture until the cashews are completely smooth. If using a regular blender you may need to stop and stir, and with the Magic Bullet [affiliate link] I took the cup off and shook it, then blended for 30 seconds, several times. If the mixture is extremely thick, add 1 or 2 tablespoons of coconut water or just plain water if you are using cream yogurt or kefired cream.

When the lime and egg mixture is completely chilled, pour into a bowl and add the coconut cream and the remaining cherries. Add in the vanilla and stir. Add in the cashew cream and cherry mixture and stir.

Place in the ice cream maker and stir until thickened.

My husband said this was delicious, but he wished it had either chocolate or graham crackers in it. Matthew loved it and was happy with one 1/2 cup serving. It has a tart taste to it, and is not super sweet. It tastes like cheesecake filling to me.

I hope you enjoy it, too! I would love to know if you get a chance to try it, please let me know.

There is a printable recipe below.

This recipe was shared at Fat Tuesday and at GAPS Friendly Fridays.

Eggs, lime juice and honey heating to 170°F

Eggs, lime juice and honey, chilled

Cherry Cheesecake Ice Cream Ingredients

Cherry Cheesecake Ice Cream Ingredients

Cherry Cheesecake Ice Cream

Cherry Cheesecake Ice Cream

Cherry Cheesecake Ice Cream

 

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

 

 

 

Recipe: Cherry Cheesecake Ice Cream Dairy-Free
Author: 
Recipe type: Dessert
Serves: 8
 
Ingredients
  • 1 cup raw cashews, soaked overnight
  • 32 cherries, pitted and cut in half
  • 6 egg yolks
  • ½ cup honey
  • 6 T. freshly squeezed lime juice
  • 1-1/4 cup cream of coconut milk, harvested from 2 cans full fat coconut milk - (you are harvesting the cream that rises to the top of canned coconut)
  • 1 teaspoon vanilla
Instructions
  1. Refrigerate the coconut milk overnight so that the cream can solidify and is cold when you make the ice cream.
  2. Soak 1 cup of raw cashews with ½ teaspoon sea salt overnight.
  3. Drain the liquid from the cashews and place in the refrigerator while preparing the other ingredients.
  4. Pit 32 cherries and cut them in half. My favorite device is the
  5. Progressive International GPC-5000 Cherry-It Multiple Cherry Pitter.
  6. Place the egg yolks, ½ cup honey and 6 tablespoons freshly squeezed lime juice into a small saucepan.
  7. Stirring constantly, heat until simmering and cook until the temperature rises to exactly 170°F.
  8. Remove from heat. Place in the freezer and stir every ten minutes until chilled.
  9. Remove the soaked cashews from the refrigerator and place in a powerful blender with 8 of the cherries. I used my Magic Bullet which worked great.
  10. Blend the mixture until the cashews are completely smooth. If using a regular blender you may need to stop and stir, and with the Magic Bullet I took the cup off and shook it, then blended for 30 seconds, several times.
  11. When the lime and egg mixture is completely chilled, pour into a bowl and add the coconut cream and the remaining cherries.
  12. Add in the vanilla and stir.
  13. Add in the cashew cream and cherry mixture and stir.
  14. Place in the ice cream maker and stir until thickened.
Notes
If you have an ice cream maker like mine, the Donvier Chillfast 1 Quart Ice Cream Maker, make sure the insert is in the freezer for at least 7 hours prior to making ice cream. I like to keep the insert in the freezer at all times so that I can make ice cream if the urge strikes. If you can have dairy products, feel free to substitute the coconut milk cream and cashews with yogurt made from cream or kefired cream.

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pecan Praline Ice Cream

French Vanilla Coconut Milk Ice Cream with Pecan Pralines

Pecan Praline Ice Cream

 The Ice Cream

This is part three in a series of posts I've made reviewing recipes and products I tried out for my birthday. I'll list the others at the end of this post if you want to check them out.

NOTE: You'll need to think ahead with this recipe. I recommend chilling the ice cream mixture overnight or for at least 12 hours. Also, if you are using an ice cream maker with an insert you'll need to make sure this is in the freezer a good 24 hours before you plan to make ice cream. 

Coconut Milk French Vanilla Ice Cream

3 cups of coconut milk (If you can't make your own “in just 6 minutes“, I prefer Natural Value Coconut Milk because it has no gums or additives, and the can liner is BPA-Free)
6 egg yolks
3 tablespoons honey [affiliate link]
1/2 teaspoons sea salt [affiliate link]
1 teaspoon ground vanilla bean, optional
1 tablespoon vanilla [affiliate link] extract (you can make your own grain-free version of vanilla)

Kitchen Equipment

Heavy-bottomed pan
Thermometer
This is my favorite Ice Cream Maker

It's important to have a thermometer for this recipe because you want to cook the egg yolks. This will make the ice cream base creamy and smooth. You don't want to go over 185°F because the mixture will curdle. If you do mess up and go over 185° I would just continue with the recipe but after the pudding is completely chilled place it in a blender to make it smooth again. You'll want to chill it again as whirring it in the blender may raise the temperature.

  1. Place coconut milk [affiliate link], egg yolks and honey in a thick bottomed pan.
  2. Whisk thoroughly.
  3. Stir constantly over medium heat until the mixture reaches 180°F.
  4. Remove from heat immediately. If you are using a thermometer which will notify you when it reaches a certain temperature I would set it for 179°F.
  5. Allow to cool for about 30 minutes.
  6. Stir in the sea salt, ground vanilla bean and vanilla extract.
  7. Chill overnight for best results.
  8. Place ice cream base in ice cream maker and turn until thickened to your liking.

As you can see from my recipe, I did omit the coconut oil [affiliate link] and it is perfect. Creamy and delicious.

Pecan Pralines

I also decided I wanted Pecan Pralines in this ice cream and used this recipe: Honey Pecan Pralines from Cooking for Engineers. I did alter the recipe. It called for brown sugar which I omitted and used 3 tablespoons of honey. I also used 2 tablespoons of butter (instead of one).

Review on the pecan pralines: I'm not sure if my oven cooks hot, but the pecan pralines were slightly overcooked. Not burned, but very close. I would reduce all the cooking times by 1 minute. They were yummy and I munched on them all day.

Here are the other reviewed recipes – go check them out!

French Vanilla Coconut Milk Ice Cream with Pecan Pralines
Author: 
 
Ingredients
  • 3 cups of coconut milk
  • 6 egg yolks
  • 3 tablespoons honey
  • ½ teaspoons sea salt
  • 1 teaspoon ground vanilla bean, optional
  • 1 tablespoon vanilla extract
  • Kitchen Equipment
  • Heavy-bottomed pan
  • Thermometer
  • Ice Cream Maker
Instructions
  1. It's important to have a thermometer for this recipe because you want to cook the egg yolks. This will make the ice cream base creamy and smooth. You don't want to go over 185°F because the mixture will curdle. If you do mess up and go over 185° I would just continue with the recipe but after the pudding is completely chilled place it in a blender to make it smooth again. You'll want to chill it again as whirring it in the blender may raise the temperature.
  2. Place coconut milk, egg yolks and honey in a thick bottomed pan.
  3. Whisk thoroughly.
  4. Stir constantly over medium heat until the mixture reaches 180°F.
  5. Remove from heat immediately. If you are using a thermometer which will notify you when it reaches a certain temperature I would set it for 179°F.
  6. Allow to cool for about 30 minutes.
  7. Stir in the sea salt, ground vanilla bean and vanilla extract.
  8. Chill overnight for best results.
  9. Place ice cream base in ice cream maker and turn until thickened to your liking.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.