July 5

Parfait Report Card

6  comments

Okay, the Coconut Milk Ice Cream I made for the grandangels was a hit. At least with the older one, who is who really needed to like it. Grandangel #2, who loves to help Granny cook, assisted in the making, but declared “Granny, this ice cream we made tastes a little wierd!” By which he meant that it didn’t taste like his normal “white” ice cream. Grandangel #1 scarfed his down straight away and I can attest, having done the taste test on it myself, that it’s yummy. Not to mention filled with really good fats.

Here’s the recipe for those who want to make it:

1 (14-ounce) can premium coconut milk
1 (5 ounce) can premium coconut cream
4 ounces original (non sweetened) rice milk (or half and half for the dairy tolerant)
1 cup dextrose powder (or 2/3 cup sugar or granular Splenda)
6 egg yolks
2 teaspoons pure vanilla extract

1. Carefully read your manufacturer’s instructions for the ice cream freezer you intend to use. If necessary, properly pre-chill the churn container and have the machine ready to go.
2. In a saucepan, combine the two cans of coconut milk and the rice milk (or half and half) and stirring occasionally over low heat, slowly bring toward a simmer, until the first tendrils of steam begin to rise from the surface.
3. Meanwhile, in a separate bowl, beat the egg yolks with the dextrose, sugar, or Splenda until light yellow.
4. When the coconut milk mixture sends up a little steam, temper the egg yolks by slowly dribbling about 1/3 cup of the hot coconut milk into the beaten egg mixture, whisking all the while. Add another 1/3 to 2/3 cups of the hot coconut milk mixture, whisking constantly. Then add the egg mixture back into the coconut milk pot, whisking, and heat all until the mixture reaches 170 to 175 degrees (or begins to thicken slightly and coats the back of a wooden spoon).
5. Remove from heat, add the vanilla and stir to combine.
6. Quick chill by pouring the ice cream base into a gallon zip bag, sealing, and immersing in a pan of ice water until cool enough to put into refrigerator. Refrigerate for up to a day or use after quick chill to make ice cream. When ready to make, follow the manufacturer’s instructions for your ice cream freezer.

The taste is only faintly coconut-y, very rich, and quite yummy. We had made a batch of purely dairy (half and half and heavy cream instead of coconut milk) vanilla ice cream with Splenda and although it was yummy, I’ll have to say, the grandangels’ batch was just as yummy and had all those great coconut milk lauric acid benefits.

I have to say that the Flag Wavin’ Parfaits were scrumptious either way! Give it a try. Throw a little protein powder in it and you could make some dandy Protein Power shakes out of leftovers…or even feel good about dessert again!


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  1. I noticed that you added heavy cream to your coconut ice cream recipe, but I thought your Grandson couldn’t have dairy products. I’m confused. I also don’t eat dairy products due to casein intolerance, so I was hoping for a dairy free ice cream recipe.

    COMMENT from MD EADES: You’ve got a good eye; actually that’s a typo. In his casein-free version, instead of the heavy cream I used rice milk. I made an adult version using 2 cups half and half, 1 cup heavy cream and splenda. Both were delicious, both had a good mouth feel, but I personally liked the dairy version better taste wise.

    Thanks for catching my mistake.

  2. Thank goodness for a dairy free ice cream!!! Dairy products stop my weight loss EVERY TIME. I don’t seem to be “allergic” in the traditional sense, just can’t have it and continue to lose.

    Thank you for posting this recipe.

    COMMENT from MD EADES: You’re quite welcome. We just entertained friends tonight with it, with the addition of about 1 cup of fresh peach puree and 1/2 cup of chopped fresh peaches. It was great!

  3. I’m confused. What is the recipe for the dairy version? You mention in the first comment that you used 2 cups half and half and 1 cup heavy cream.

    How does that fit into the recipe above with 19 oz Coconut milk and 4 oz Rice milk? Do you just swap out the coconut and rice milks with the Cream and Half and Half and leave the rest of the recipe as is?

    Thanks!
    COMMENT from MD EADES: Yes, essentially, you replace the 23 ounces of coconut/rice milk with 24 ounces of dairy. You could actually use all coconut milk, if you wanted by putting another 5 ounce can of coconut milk in place of the rice milk. I just happened to have the rice milk on hand when I was making it and it worked out well. What you’re looking for is 3 cups of liquid, which in the dairy version, I used 2 cups of half and half and 1 cup of heavy cream. You could use all half and half, if you preferred it less rich. Enjoy.

  4. THANK YOU!!!! This recipe is unbelievably delicious!! I never thought that with dairy (& wheat & soy) sensitivities, I’d be able to enjoy ice cream this good, without a reaction.

    I made my first batch yesterday and added half a teaspoon more of vanilla and a (thawed) half bag of frozen/pitted cherries that I cut in half. It tastes incredible and I can’t believe there’s no dairy.

    I am passing this recipe along to all my patients with dairy sensitivities and I’m sure they too will be singing your praises! 🙂

  5. This recipe looks great…I have recently been diagnosed with dairy, soy and sugar intolerance…I’m told dextrose is ok for me (not sure why), but I don’t have any on hand. What is the purpose of the dextrose in this recipe? and is there something I can replace it with? Your site is great 🙂

    COMMENT from MD EADES: Thanks for the kudos. As to dextrose, it’s just a pair of glucose (blood sugar) molecules and poly-dextrose is just chains of dextrose molecules, which are less available for absorption than simple glucose. If you’ve been told you are intolerant to sugar, but can tolerate dextrose, the distinction would seem to suggest that the fructose part of sugar (which is half glucose and half fructose) is what causes the most problem for you. But that is pure speculation, since it’s not possible to understand in just a brief comment all of what might be happening. As to why its here, its purpose in the recipe is to add some bulk and prevent the frozen ice cream from becoming icy later. Non-fat dry milk works well to do this, but it’s dairy, so out for you. You might try experimenting with using some of the Expert Foods ThickenThin products (such as their not/Sugar or their Frozen Treat mix) to achieve that same end.

  6. . In his casein-free version, instead of the heavy cream I used rice milk.

    The brand of heavy cream that I use lists zero grams of protein per serving. Doesn’t that make it casein-free, given that casein is milk protein?

    COMMENT from MD EADES: It would at least mean there was not much. As with most labeling, I suspect that if it contains under a gram per serving (which in the case of heavy cream might be 2 tablespoons or even 1 tablespoon) it could be labeled zero protein, though it might not necessarily really be totally protein (or casein) free. For someone with an extreme sensitivity to casein, even 0.9 grams (technically zero if the labeling limit were 1 gram) might be enough to cause problems.

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