Balsamic Strawberry Ice-cream! (Dairy free and refined sugar-free)

SUMMER’S here! I know! India has brutal summers and no one can deny a big bowl of ice cream these days! I personally LOVE ice-cream but my sister and I are not so good friends with dairy (more like the other way round :P). So I try to avoid dairy in a lot of recipes I build. This ice cream was an absolutely experimental project but it turned out to be such a hit that I had to post this treat here!

You can almost say that this is a healthy and guilt free dessert (I KNOWWW!). 

Image clicked by @bakesalotlady

 AND the best part is, you can customize this recipe according to your preferences and liking and it will definitely not let you down. I promise 🙂

 

Lets get to the recipe!

Ingredients:

2 cans (400 ml each) of full fat coconut milk* (refrigerated for at least 24 hours)

1/4th cup unrefined cane sugar/coconut sugar

200g fresh strawberries chopped

1 tbsp pure vanilla extract

1 tbsp light corn syrup (I know it’s unhealthy but it’s optional, you can leave it out :P)

Let’s make ice-creeeeam! (SEE NOTES FIRST PLEASE)

1. Wash and hull the strawberries, chop them up and add a tablespoon or two of balsamic vinegar and leave in a bowl, covered, let it release it’s juices.
2. Take the chilled cans of coconut milk and scoop out the thick cream that is on top, try to avoid as much of the water as you can at the bottom of the can. Add it to a bowl.
3. Using a hand held electric mixer/stand mixer whip the coconut cream on a high speed till it resembles the texture of heavy whipped cream.
4. Slowly add in the 1/4th cup of sugar and whip it for about 1-2 minutes. (This amount of sugar was sweet enough for my preference, you can add more or less as you like)
5. Add the Vanilla and Corn Syrup.
6. Finally add the chopped up strawberries and mix in with a spatula.
7. Fill the ice cream in a freezer safe container and let it freeze for at least 6 hours or overnight.
8. Eat and don’t share 😛

This ice-cream should last up to two weeks if stored in an air-tight freezer safe container.

NOTES:

1. A day before you make the ice-cream, buy the coconut milk and leave it in the fridge for at least 24 hours or else the cream and water won’t separate. Also ensure that the coconut milk has a high fat content. You can also buy one can of coconut cream instead of two cans of coconut milk if it is available where you live.
2. You can leave out the Balsamic vinegar if you don’t have it/it is not available/are skeptical to try it. But if you can buy it, I would definitely suggest you give it a try!
3. You can use regular granulated sugar if you don’t want to use any other sugar, although I’ll suggest not to use any liquid sweetener.
4. You can totally leave out the Corn syrup, it just helps make the ice-cream more creamy (I read it somewhere once), both the Corn syrup and Vanilla (apart from flavour) prevent ice cream from being icy. Use pure Vanilla extract, essence won’t give you the creamy-ness.

Try it! Play with the recipe and let me know how it works for you. Come up with your favourite flavour combinations and devour them (almost) guilt free!

Don’t forget to follow me on Instagram and Facebook to stay updated on our delicious food journey, and if you make this recipe then do post a picture and use the hashtag #bakesalotlady on Instagram!

Love,

Bakesalotlady