My DH is lactose intolerant, so it’s been a challenge at times to try to figure out how to cook things for him that he can eat. While baking with small amounts of milk are not too bad on him, if it calls for more than a small amount, it makes him so sick that I’ve virtually eliminated all dairy from cooking altogether. One thing he misses so much is ice cream – and to buy the soy ice cream or rice ice cream is so expensive!!! I got the original of this recipe from Vegetarian Times – and have adapted it a bit here and there, have used other ingredients in it, etc. And while their original recipe calls for soy creamer and soy milk, it’s just too doggoned expensive to use these days too, so I tried the non-dairy refrigerated creamers, and we were both so pleasantly surprised… now he can have the ice cream he loves – and I love it too…
Coconut Peanut Butter Ice Cream
- 1 13.5 oz can light coconut milk
- 1/2 c agave nectar or maple syrup
- 1/2 c crunchy peanut butter
- 1 t vanilla extract
- 1 c French vanilla non-dairy creamer or soy creamer
Puree coconut milk, maple syrup, peanut butter and vanilla in blender until smooth (I use my *boat motor* as Emeril calls it). Pour mixture into 2 ice cube trays and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.
Place half of ice cream cubes and 1/2 c soy creamer in blender and process until smooth and creamy. Repeat with second tray of cubes and remaining 1/2 c soy creamer.
NOTE: I mixed ALL ingredients together and placed in refrigerator to cool it down. Then placed in our ice cream maker – the kind that you store the canister in the freezer – and then paddled it for about 15-20 min. VOILA!
For Butter Pecan ice cream, substitute the French Vanilla with Butter Pecan flavored creamer and add 3/4 c pecans after the ice cream has frozen. DELICIOUS!!!!
There are many variations you can do with this one simple little recipe. Please post here if you try it and let me know what you think.