Yummy vegan ice cream lactose and gluten free naturally. You’ll love it because it’s lighter for your stomach, whether you’re lactose intolerant or not.

The truth is that I am not vegan nor do I have a problem with lactose. I just found that when I use lactose free milk my tammy does not blow at all. However, I have some friends who have problems with lactose, in addition to gluten, and so I decided to make this recipe.

I also found coconut cream and milk which I think was ultimately the success of this ice cream recipe. And it really was a great success. To tell you the truth I was just expecting to be acceptable but in the end I was thrilled by the taste and how light it was for my stomach. My mother and my sister, who are not vegans at all, tried it and they loved it too.

The caramel was a last minute inspiration and well worth it. I’m really glad I got into the process of making this ice cream. And today I will make it again because it is very tasty and what you need for the summer  days when the temperatures reaches high and you want something not to be heavy and also something cool.


Yields6 ServingsDifficultyIntermediate

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

For the caramel
 3 tbsp sugar
 1 ½ tbsp plant base butter
 ¼ cup coconut milk
For the ice cream
 ½ cup coconut milk, cold
 1 cup coconut cream, cold
 ½ cup icing sugar
 1 tbsp vanilla sugar or half for vanilla extract (optional)
For the coating
 150 g chocolate couverture (vegan)
 1 tbsp coconut butter or sunflower oil

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

For the caramel
1

Place a pan on medium to high heat and put the sugar in it. As it heats up, the sugar will start to melt. Stir until all the sugar has dissolved.

2

Pour the coconut milk while mixing and then the plant base butter.

3

Caramel is ready. Place it in a bowl and leave it aside to cool down very well.

For the ice cream
4

With an electric mixer, mix all the ingredients for the ice cream together.

5

Pour the mixture into 6 ice cream molds or a plastic container.

6

Pour the caramel on top, which will sink because it is heavier.

7

Place the ice creams in the freezer for 4-5 hours or better, leave them stay overnight.

For the topping (optional)
8

In a bain-marie (No special utensil needed, just place a metal or fireproof bowl over a pot of simmering water.) melt the chocolate couverture well and add the coconut butter or sunflower oil into it. Mix it well until the chocolate mixture is smooth.

9

Unmold the ice creams at the very last moment because they melt very quickly especially if it's hot weather, like today when the temperature reached 39°C./ 102°F.

10

Cover ice creams with chocolate and put them back in the freezer for about another 3 hours before serving them. Because of the hot chocolate the ice cream melts a little.

11

Ideal for hot summer days.

Ingredients

For the caramel
 3 tbsp sugar
 1 ½ tbsp plant base butter
 ¼ cup coconut milk
For the ice cream
 ½ cup coconut milk, cold
 1 cup coconut cream, cold
 ½ cup icing sugar
 1 tbsp vanilla sugar or half for vanilla extract (optional)
For the coating
 150 g chocolate couverture (vegan)
 1 tbsp coconut butter or sunflower oil

Directions

For the caramel
1

Place a pan on medium to high heat and put the sugar in it. As it heats up, the sugar will start to melt. Stir until all the sugar has dissolved.

2

Pour the coconut milk while mixing and then the plant base butter.

3

Caramel is ready. Place it in a bowl and leave it aside to cool down very well.

For the ice cream
4

With an electric mixer, mix all the ingredients for the ice cream together.

5

Pour the mixture into 6 ice cream molds or a plastic container.

6

Pour the caramel on top, which will sink because it is heavier.

7

Place the ice creams in the freezer for 4-5 hours or better, leave them stay overnight.

For the topping (optional)
8

In a bain-marie (No special utensil needed, just place a metal or fireproof bowl over a pot of simmering water.) melt the chocolate couverture well and add the coconut butter or sunflower oil into it. Mix it well until the chocolate mixture is smooth.

9

Unmold the ice creams at the very last moment because they melt very quickly especially if it's hot weather, like today when the temperature reached 39°C./ 102°F.

10

Cover ice creams with chocolate and put them back in the freezer for about another 3 hours before serving them. Because of the hot chocolate the ice cream melts a little.

11

Ideal for hot summer days.

Vegan, Gluten & Lactose Free Caramel Ice cream
  • Put the coconut milk and cream in the fridge the day before so that they are cold when you beat it with the mixer.
  • The amount of caramel comes out a little more and you can keep it in the fridge so that you can use it on creams, ice creams etc.
  • Place them in an airtight container with a lid that closes well when you put them in the freezer, because they usually dry out.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.


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