Dairy-Free Ice Cream with Speckled Eggs
This is my simple recipe for a Dairy-Free Ice Cream with Speckled Eggs which is perfect for Easter! Scoop onto a cone or eat in a bowl! If you don't have an ice cream machine, read the blog post for an alternative method
Servings 6
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.