Chocolate Coconut Milk Ice Cream (GF/LF) & Peanut Butter Cookies (GF/LF)
We were blessed to ring in the new year in the company of some dear family friends. There are a few food allergies in the family, so I was glad to be able to come up with a dessert that everyone could enjoy. Coconut milk is so rich and creamy, and it keeps those qualities when frozen. It makes a great dairy-free alternative ice cream for those with lactose intolerance or lactose sensitivities, or to end a meal on a slightly exotic note. As an added bonus, all the ingredients of this ice cream can be kept in the pantry, which means it's easy to throw together anytime. Make sure the bowl of your ice cream maker has had a good amount of time to chill out in the freezer before you run it though, 6-8 hours minimum...overnight is best. The ice cream will be a nice soft-serve consistency at the end of the processing time, so it's great to eat right away. It can be packed away and frozen, but it freezes like a GLACIER so it's best to allow some softening time on the counter before serving if you're going to save it for later. :)
Chocolate Coconut Milk Ice Cream (Gluten & Lactose Free)
3 c. full fat coconut milk
2/3 c. cocoa powder (scant)
2/3 c. sugar
1 tsp. vanilla extract
pinch of salt
Grind cocoa powder and sugar together in a food processor until fine. Mix into coconut milk. Stir in salt and vanilla; stir until smooth and homogenous. Process mixture in ice cream maker for about 20-25 minutes, then eat, or scoop into a container and freeze.
The latest edition of Real Simple magazine provided a nice accompaniment--some gluten-free peanut butter cookies. I added some GF/LF chocolate chips.
Peanut Butter Cookies (Gluten & Lactose Free)
1 c. peanut butter
1/2 c. sugar
1/2 c. packed light brown sugar
1 egg.
1/4. tsp. salt
1 tsp. baking soda
about 1/2 c. mini chocolate chips, optional (Enjoy Life brand chips are gluten, dairy, nut, and soy-free)
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicon liner.
Beat together peanut butter, sugar, egg, salt, and soda. Stir in chips if using. The dough will be a little bit crumbly--mash it together, then scoop out heaping tablespoon amounts onto the cookie sheet, leaving about 2" in between. Flatten cookies slightly with the tines of a fork (you may have to fix up the edges a little after doing this). Bake for 10-12 minutes. Cool, and serve.
Happy New Year!
Linking up with:
Made By You Monday
Just Something I Whipped Up
Chocolate Coconut Milk Ice Cream (Gluten & Lactose Free)
3 c. full fat coconut milk
2/3 c. cocoa powder (scant)
2/3 c. sugar
1 tsp. vanilla extract
pinch of salt
Grind cocoa powder and sugar together in a food processor until fine. Mix into coconut milk. Stir in salt and vanilla; stir until smooth and homogenous. Process mixture in ice cream maker for about 20-25 minutes, then eat, or scoop into a container and freeze.
 |
| The ice cream mixture prior to processing in the ice cream maker. |
The latest edition of Real Simple magazine provided a nice accompaniment--some gluten-free peanut butter cookies. I added some GF/LF chocolate chips.
Peanut Butter Cookies (Gluten & Lactose Free)
1 c. peanut butter
1/2 c. sugar
1/2 c. packed light brown sugar
1 egg.
1/4. tsp. salt
1 tsp. baking soda
about 1/2 c. mini chocolate chips, optional (Enjoy Life brand chips are gluten, dairy, nut, and soy-free)
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicon liner.
Beat together peanut butter, sugar, egg, salt, and soda. Stir in chips if using. The dough will be a little bit crumbly--mash it together, then scoop out heaping tablespoon amounts onto the cookie sheet, leaving about 2" in between. Flatten cookies slightly with the tines of a fork (you may have to fix up the edges a little after doing this). Bake for 10-12 minutes. Cool, and serve.
Happy New Year!
Linking up with:
Made By You Monday
Just Something I Whipped Up
Comments