Since C loves ice cream but can’t have dairy (I know, quite the conundrum), we’re on the lookout for alternatives that he’s able to eat. Usually this involves sorbet, and on occasion we’ve gotten him a pint of almond or coconut-milk ice cream, but the store-bought stuff is fairly pricey. I happened across this recipe recently and figured it would be perfect for him (and cheaper, and easy, since we had all the ingredients on hand). Very easy to throw together, and the results passed his muster.
Blueberry Maple Coconut Ice Cream (from Simple Homemade)
1 can coconut milk
1 cup blueberries, fresh or frozen
1/2 cup maple syrup
1 tsp vanilla
First step: blend everything. Second step: Dump the mix into and ice cream maker, and spin for about 25-30 minutes, or until it gets thick and looks good.
Even without the cream and egg, it still turns out delightfully creamy and is a more than adequate substitute. Feel free to try different fruits; peach would be good right now too!