Gluten and Dairy Free Banana PB Choc Ices

Hello everyone

I’ve had gluten and dairy free choc ices on my to do list for ages now and I’ve finally got round to it.  I picked a simple to put together banana and peanut butter filling.  If you want to make another flavour you can use any of the ice cream recipes I have on my website.

They aren’t as difficult to make as I thought they would be.  It’s just having the confidence to dip a frozen ice cream into warm melted chocolate!  Hope you enjoy them as a lovely summer treat.

Enjoy!

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Gluten and Dairy Free Banana PB Choc Ices

Gluten and Dairy Free Banana PB Choc Ices

Makes 6 choc ices

Ingredients

  • 2 bananas
  • 80g smooth peanut butter
  • 30ml dairy free milk
  • 1 tablespoon maple syrup or honey
  • 150g dairy free chocolate, melted

Directions

  1. Place the banana, peanut butter, maple syrup and dairy free milk in a blender
  2. Blitz until smooth and creamy
  3. Grease 6 mini loaf tin moulds
  4. Divide the ice cream mix between the moulds
  5. Place in the freezer and freeze until solid – this will take a couple of hours
  6. Place the melted chocolate in a bowl
  7. Working quickly remove the ice cream from the freezer
  8. Place each frozen block of ice cream into the melted chocolate
  9. When fully coated remove with a fork and place on a baking sheet lined with parchment paper
  10. Return to the freezer for 5 mins to set the chocolate and then enjoy

 

Gluten and Dairy Free Mocha Ice Cream

Hello everyone

Since it has been sunny for a few weekends in a row I thought it was about time to bust out the ice cream churner and whip up some new recipes.

There are several ways to make dairy free ice cream from using bananas to make it creamy or using coconut milk as the base.  This recipe is based on how you would traditionally make ice cream with an egg custard base.

I’ve used Alpro cream and milk as dairy free substitutes and dark vegan chocolate for the rich chocolatey flavour.  Trust me it tastes like the real deal.

What is your favourite flavour of ice cream and what flavour would you like a gluten and dairy free recipe for?

Enjoy!

Fx

Gluten and Dairy Free Mocha Ice Cream

 

Gluten, Dairy and Egg Free Coffee Choc Chip Ice-Cream

serves / makes 2
0 prep time
0 mins cooking time

Description

Sometimes in life the super simple things turn out to be the best things – and this recipe is one of them. I’ve already got a few recipes on here for ice-cream that are great tasting recipes but they do take a little time to prepare. They also start with a custard style base which means people with an egg allergy can’t enjoy them.

This time I decided to use coconut milk, I’ve been experimenting a lot with it recently both in savoury and sweet recipes. I was really pleased with the creamy texture that it gave the ice-cream. I’ve flavoured mine with coffee because I’m a coffee addict – I’m one of those people that is quite often seen carrying around one of those giant take away cups from Starbucks.

If you don’t have an ice-cream maker then trying freezing this in a small tub for a couple of hours. I have an attachment for my Kenwood Chef mixer than comes with a bowl you put in the freezer and you change the whisk to an ice-cream paddle. It works really well but is definitely something I use in stops and starts, go ice-cream mad for a few weeks and then put it away for a couple of months. That being the case I would probably look out for a few more ice-cream recipes popping up on the website soon.

Enjoy your Sunday!

Fx

Ingredients

  • 400ml coconut milk
  • 2-4 shots of espresso (depends on your love of strong coffee)
  • 2 tablespoons honey or agave
  • 2 tablespoons dairy free chocolate chips

Method

  1. Beat together the coconut milk, espresso shots and honey/agave
  2. Chill in the fridge for a couple of hours
  3. Stir in the chocolate chips
  4. Churn in an ice-cream maker for 20 minutes or freeze in a tub

Gluten, Dairy and Egg Free Cherry Choc Chip Ice-Cream

serves / makes 4
0 prep time
0 mins cooking time

Description

Greetings from Iceland!

We’ve had a brilliant day in Reykjavík sightseeing, the backdrop of the snowy mountains make this such a beautiful city. I can also report so far that it has been super easy to find delicious gluten and dairy free food to eat. I had some wonderful fresh baked cod with lemon and sundried tomato for lunch. I’ll make sure I write it all up as a post incase any of you are planning to visit.

Before I left off Iceland I made this super quick and easy cherry chocolate ice-cream using a can of coconut milk.

Enjoy!

Fx

Ingredients

  • 400ml can of coconut milk
  • 2 tablespoons honey/maple syrup/agave
  • 6 tablespoons frozen pitted cherries
  • 2 tablespoons dairy free chocolate chips

Method

  1. Place the coconut milk, honey/maple syrup/agave and cherries in a blender and blitz util smooth
  2. Stir through the chocolate chips
  3. Chill in the ridge for a couple of hours
  4. Churn in an ice-cream maker for 20 minutes or place in the freezer until set

Gluten and Dairy Free Salted Caramel Ice-Cream

serves / makes 4
10 prep time
10 mins cooking time

Description

A few weeks ago I posted my recipe for peanut butter chocolate chip ice cream which sparked a Facebook discussion of what favours of ice-cream you would like me to give the gluten and dairy free treatment to! One of the most popular requested was salted caramel so I’ve had a go at making it. I’ve added 1/4 teaspoon of salt which, for me, gives a nice balance between sweet and salty, depending on your tastes you may want to increase or decrease this.

I’m still working on the other flavours requested including raspberry ripple and mint chocolate chip.

Enjoy!

Fx

Ingredients

  • 275ml dairy free milk
  • 1 egg yolk
  • 90g brown sugar
  • 20ml dairy free cream
  • 1 teaspoon dairy free spread
  • 1/4 teaspoon salt

Method

  1. Place the sugar, cream and dairy free spread in a saucepan over a medium heat
  2. Stir until the sugar has dissolved and the spread has melted
  3. Bring to the boil and boil for 3 minutes without stirring
  4. Remove from the heat and stir in the salt, set aside
  5. Whisk the egg yolk in a large bowl
  6. Pour the milk into a saucepan and bring to the boil
  7. Pour into the bowl with the egg yolk whisking continuously
  8. Return to the pan and cook over a low heat for a couple of minutes
  9. Gradually pour in the caramel mix stirring continuously
  10. Remove from the heat and chill in the fridge for a couple of hours
  11. Either churn in an ice-cream maker for 20 minutes or freeze in a tub for a couple of hours

Gluten and Dairy Free Raspberry Ripple Ice-Cream

serves / makes 6
10 prep time
10 mins cooking time

Description

Another one of the requested ice-cream flavours, this time it is raspberry ripple. The ripple isn’t quite as defined as I would have liked it to be but I thought I would share the recipe with you anyway as it tastes amazing.

Enjoy!

Fx

Ingredients

  • 3 egg yolks
  • 25g caster sugar
  • 250ml dairy free milk
  • 125ml dairy free cream
  • 1 teaspoon vanilla extract

For the raspberry ripple:

  • 200g fresh raspberries
  • 1 tablespoon caster sugar
  • 1 tablespoon water

Method

  1. Start by making the raspberry ripple, placing the raspberries, caster sugar and water in a small saucepan
  2. Cook on a medium heat until the sugar has dissolved
  3. Bring to the boil and then simmer for 5 minutes
  4. Remove from the heat
  5. Push the raspberries through a fine sieve to remove the seeds
  6. Set aside and allow to cool
  7. Start making the ice-cream by whipping together the egg yolks, vanilla and sugar until thick and creamy
  8. Place the milk and cream into a medium sized saucepan and bring to the boil
  9. Add the milk mix to the eggs and sugar, stirring continuously
  10. Return to the pan and cook over a low heat until thickened, about 5 minutes
  11. Remove from the heat and allow to cool
  12. If you don’t have an ice cream maker pour into a shallow tub, drizzle on the raspberry sauce and stir so it is marbled through, freeze for 4 hours
  13. If you are using an ice-cream maker, churn for 20 minutes, drizzle in the sauce and churn for a few seconds to swirl through

Gluten and Dairy Free Peanut Butter Choc Chip Ice Cream

serves / makes 8
10 prep time
10 mins cooking time

Description

I do love a big bowl of ice cream after my dinner, dairy free of course! I’ve been a bit lazy when it comes to making my own ice cream, the first recipe I made dairy free was for banana ice cream and I enjoyed it so much I’ve kind of just stuck with making that. Recently I’ve been feeling inspired to branch out and try new flavours. The first of my new dairy and gluten free ice cream recipes features my favourite flavour combination – peanut butter and chocolate.

You can use either smooth or crunchy peanut butter, I used the crunchy one as I liked the tiny bits of peanut through the ice cream. I’ll work on a few more dairy and gluten free ice-cream recipes but if you are after a specific flavour please let me know.

Enjoy!

Fx

Ingredients

  • 300ml dairy free milk
  • 430ml dairy free cream, I used Alpo soya
  • 3 egg yolks
  • 125g peanut butter, smooth or crunchy
  • 140g light brown sugar
  • 100g dairy free dark chocolate chips

Method

  1. Beat together the sugar and egg yolks until light and fluffy
  2. Beat in the peanut butter
  3. In a medium sized pan heat the milk and cream until it boils
  4. Pour the milk mixture into the egg mix stirring continuously
  5. Pour back into the pan and cook over a medium heat stirring continuously until thickened, about 5 minutes
  6. Allow to cool them chill in the fridge for at least a couple of hours
  7. Stir through the chocolate chips
  8. Pour into an ice cream machine and churn for 20 minutes or freeze in a tub for a few hours

Gluten and Dairy Free Mint Choc Chip Ice-Cream

serves / makes 6
15 prep time
15 mins cooking time

Description

I do like my ice-cream and I’m pleased at the increase in availability of dairy free ice-cream I can enjoy both in shops and when eating out. Every so often I bring out my ice-cream churner and go through a phase of making lots of different dairy free ice-cream recipes.

This weekend I made mint choc chip for a little treat after dinner. I used soya cream and almond milk to make this but any kind of dairy free milk and cream should work with this recipe. Next time I think I’ll have a go at making some cinnamon ice-cream.

Enjoy!

Fx

Ingredients

  • 5 egg yolks
  • 50g caster sugar
  • 500ml dairy free milk
  • 250ml dairy free cream
  • 1 teaspoon mint extract
  • few drops of green food colour, optional
  • 60g dairy free chocolate chips

Method

  1. Whip the egg yolks, vanilla and sugar together until thick and creamy
  2. Place the milk and cream into a medium sized saucepan and bring to the boil
  3. Add the milk to the eggs and sugar while stirring continuously
  4. Return to the pan and cook over a low heat until thickened
  5. Stir in the mint extract and food colour
  6. Remove from the heat and allow to cool
  7. Chill in the fridge
  8. Stir in the chocolate chips
  9. Churn in an ice-cream maker for 20 minutes or place in the freezer

Gluten and Dairy Free Cookies and Ice-Cream

serves / makes 4
18 prep time
18 mins cooking time

Description

I have a real sweet tooth – as you probably gathered from the amount of baking I upload onto the website. No matter how big the dinner I always have room for a little sweet treat. This time I’ve made a rich chocolate cookie topped with dairy free ice-cream and chocolate sauce.

The chef also has first choice of the leftover bits once you stamp out the cookie shapes – thats my rule anyway:)

Enjoy!

Fx

Ingredients

  • 60g dairy free dark chocolate, melted
  • 3 tablespoons vegetable oil
  • 30g dairy free spread
  • 100g brown sugar
  • 50g caster sugar
  • 1 egg
  • 95g gluten free plain flour
  • 60g cocoa powder
  • 1/2 teaspoon baking powder
  • 70g dairy free chocolate chips
  • 4 tablespoons dairy free ice-cream, I used Swedish Glace
  • dairy free chocolate sauce for drizzling, I used ChocShot

Method

  1. Preheat the oven to 170 oC
  2. Beat together the melted chocolate, vegetable oil, dairy free spread, brown sugar, caster sugar and egg
  3. Stir in the flour, cocoa powder, baking powder and chocolate chips
  4. Grease an 8″ tin
  5. Press the cookie dough into the pan
  6. Bake for 18 minutes
  7. Allow to cool
  8. Stamp out 4 circles using a cookie cutter
  9. Top with the ice-cream and chocolate sauce