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Milkless Vanilla Ice-cream
Milkless Vanilla Ice-cream is a modern British recipe for a classic ice cream made from a blend of coconut cram, coconut milk and sugar thickened with arrowroot and which is completely lactose free. The full recipe is presented here and I hope you enjoy this classic British version of: Milkless Vanilla Ice-cream.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
12
Rating: 
Tags : Spice RecipesDessert RecipesBritish Recipes
My wife is West African and in common with many West Africans (many Africans in general) she does not have the mutation that allows European adults to metabolize the milk sugar, lactose. As a result she does not enjoy milk products. This recipe came about from the quest to share the delights of ice cream with her. It's also ideal for those who are lactose intolerant. I've used coconut milk here to work with the West African theme. You could also use soya milk, but this actually contains a lactose analogue and should never be served to anyone whose severely lactose intolerant.
Method:
Mix 60ml of the coconut milk with the 2 tbsp arrowroot to form a smooth paste. Meanwhile mix the remaining coconut milk, coconut cream and sugar together in a saucepan. Bring just to a boil then take off the heat and add the arrowroot slurry. You will immediately note the mixture begin to thicken.
Add the vanilla extract and set aside to cool before placing in your ice cream maker. You can also make this in the freezer but it's very labour intensive. You need to stir the mixture vigourously every fifteen to twenty minutes until set. This ensures that the ice cream becomes smooth and has no ice crystals in it.
