This Vanilla Coconut Ice Cream is just one of the many truly yummy recipes you can find in Theresa Nicassio’s award winning book YUM Plant-based recipes for a gluten-free diet. What makes this a unique collection is the flexibility that each of its recipes offers in terms of being applicable to people with different food intolerances or who follow particular dietary regimes. The bottom-line message that echoes throughout the book is that healthy food can be just as tasty and elaborate as more traditional food, if not more! So enjoy a taster of YUM recipe book with this easy-to-make recipe and get ready to flavour the cherry on top as you learn more about Theresa Nicassio and how her book came to be.
Simple, creamy and insanely delicious! Makes about 2½ cups
- 1 x 13.5 fl oz (400 ml) can premium full-fat coconut milk
- ½ tsp Chicory Root Inulin with Stevia or favourite sweetener, or to taste
- 3–4 large dates, pitted, to taste
- ½ tsp vanilla extract, vanilla powder or ½ vanilla bean
- ⅛ tsp Himalayan salt, or to taste
- pinch cardamom
In a blender, process all the ingredients until very creamy. If using the chilled canister type of ice cream maker, refrigerate the blended ingredients for 1–2 hours before processing for the best results. If you don’t have an ice cream machine, use the Freezer-Stir Method (see below).
Ice cream freezer-stir method
No Ice Cream Machine? No Problem!
While more time intensive than an ice cream machine, the freezer-stir method can be used to make ice cream. Simply pour the blended mixture into a large bowl or flat pan and set in the freezer, stirring or whisking it every 15–20 minutes to break up the crystals until it reaches your desired consistency.
Dr. Theresa Nicassio is a registered psychologist (1541) & author of the award-winning book YUM: plant-based recipes for a gluten-free diet – a delicious and sensually delightful gluten- and sugar-free vegan-friendly cookbook that is heart-healthy, anti-cancer & mostly diabetic-friendly: www.yumfoodforliving.com.