Its the LONG weekend and I knew I had to get this Dairy-Free Ice Cream with Speckled Eggs recipe up just in time to celebrate Easter! This recipe uses an ice-cream machine and the one I have is a Krupps that I purchased from Yuppiechef a while back.
What if I don’t have an ice cream machine?
If you don’t have an ice cream maker, the other option is to freeze the ice cream and in intervals, remove and whisk vigorously.
So once transferred to a container, place in the freezer, take it out every 45 minutes and whisk to make the mixture light and fluffy. Use an electric mixer if you have one – 2 minutes should do it.
Once you’ve done that, place the container back into the freezer.
Repeat this process about 4 times every 45 minutes or so and then leave the ice cream to set firm for a few hours after before eating.
Now while speckled eggs aren’t dairy free, the ice cream is – so I can eat quite a few scoops without feeling bloated (like I usually do when I eat dairy ice cream🤣)
If ice cream triggers your tummy to bloat, and if you are even just a little bit lactose sensitive, then this ice cream is your alternative. 👇
What’s in this Dairy-Free Ice Cream with Speckled Eggs?
It’s made using a combination of coconut cream and coconut milk, a little bit of sugar, vanilla extract, xantham gum (for ‘lightness’) and some pink colouring. I used raspberry powder, but you can use food colouring too. You pop the speckled eggs in right towards the end of churning, and viola – Easter Ice Cream Magic!
WIshing you a safe and a happy long weekend!
Love,
Cat
Dairy-Free Ice Cream with Speckled Eggs
Dairy-Free Ice Cream with Speckled Eggs
Ingredients
- 1 can of coconut milk
- 1 can of coconut cream
- 3 tablespoons of sugar
- 1/4 teaspoon Xanthan Gum
- 1 teaspoon of vanilla extract
- Few drops of food colouring or a natural alternative food powder – I used raspberry powder
- 200 g Speckled Eggs
Instructions
- In a blender, mix Coconut Milk, coconut cream, Xanthan Gum, Salt, Vanilla Extract. Blend on high until smooth
- Pour half of this mixture into a saucepan
- To the saucepan, add sugar. Stir over low heat until sugar has melted and mixture is warm.
- Now add the remaining liquid and let it warm up – but not boil. Transfer to a bowl and whisk for one minute.
- Let the mixture cool and then add food colouring or food colouring powder.
- Churn in your chilled ice cream maker and just before the ice cream is finished churning (mine took 30 minutes) toss in your speckled eggs
- Scoop up your ice cream, spread evenly in an airtight container and freeze to allow it to further firm up.
If you don’t like speckled eggs, why not try adding Oreo’s?
