The other day, it was 105 degrees in the shade at my house. (I am not making this up.) That after over a week of super-humid days with temperatures hovering in the high 90’s. No breeze, no clouds, no rain, no relief.
In the spirit of “if you can’t beat them, join them,” I decided to pull out my ice cream maker and celebrate summer with some delicious dairy-free frozen treats made with coconut milk. Check out dairy-free Strawberry Ice Cream in this week’s e-recipe.
Coconut milk contains a number of beneficial nutrients, including lauric acid, a fatty acid found in mother’s milk that has antiviral, antifungal and antimicrobial properties. You can find coconut milk in many major supermarkets, as well as in natural food stores and most Asian markets. Look for premium (full fat) coconut milk that’s unsweetened and contains no additives or preservatives. (Guar gum is okay, as long as you’re not sensitive to it.)
Chef Rachel Albert-Matesz, author of The Ice Dream Cookbook (Planetary Press), shares these hints on making ice cream with coconut milk:
- Adding 2 to 3 tablespoons of alcohol (rum, Kahlua, crème to menthe, etc.) makes ice cream alternatives softer and easier to scoop.
- Freeze ice cream in small containers. These work better for storage than one large container because repeated thawing and refreezing adversely alters the texture of homemade frozen desserts.
- To reduce freezer burn, cover your ice cream with a layer of parchment or wax paper. Then seal the container with a tightly fitted lid.
There are many delicious ways to cool down summer’s sizzle. Visit LivingWithout.com for recipes of other allergy-friendly cold desserts.