Sunday, June 22, 2014

Dairy & Grain-Free Strawberry Shortcake Ice Cream

The kids and I went strawberry picking today and came home with 10 lbs. of gorgeous berries. I hulled and froze a bunch to have on hand, but I always make some sort of healthy treat the night of our berry harvesting.

While I envisioned a grain-free shortcake, the kids both requested ice cream. I decided to make both! I made a grain-free cake that I cubed after thoroughly cooling it, and stirred the cake chunks into my ice cream after I made it.

The strawberry ice cream I adapted from The Spunky Coconut's Dairy-Free Ice Cream cookbook, using a little less sweetener than called for since I incorporated my cake. I also stirred in some chopped strawberries, which added color, texture and extra flavor.

Everyone LOVED this. While my cake recipe uses almond flour, you could easily use a coconut flour-based recipe to avoid nuts. If you want to really make this a special treat, serve it with homemade whipped coconut cream!

Dairy& Grain-Free Strawberry Shortcake Ice Cream

2 eggs
1/4 cup melted coconut oil
3 tbs. raw honey
1 tbs. vanilla extract
1 1/4 cups almond flour
1/4 tsp. salt
1/4 tsp. baking soda

Preheat oven to 350.

Combine eggs, coconut oil, honey and vanilla in a large bowl. Mix with a whisk.

In a separate bowl, combine almond flour, salt and baking soda. Add dry ingredients to egg mixture. Stir until well-blended.

Pour batter into a small greased loaf pan. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely until cutting into small cubes.

ice cream:
adapted from The Spunky Coconut

2 cups strawberries
1 1/2 cups coconut milk
1 cup unsweetened almond milk
1/3 cup raw honey
1 tbs. vanilla extract
1 tsp. lemon juice
1/2 tsp. guar or xanthan gum
additional finely chopped strawberries, for stirring in

Puree all ingredients but additional chopped berries in a blender until smooth. Place in refrigerator until chilled.

Pour into ice cream maker and make following machine's directions. Stir in extra strawberries toward the end.

Once ice cream is finished, very gently fold in cake cubes. Place in a freezer-safe container and chill until hard enough to scoop.

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