The Good Cake Co.

  • Contact
  • Recipe Book
  • About
  • Blog
  • 0 items$0.00

Dairy Free Chocolate & Raspberry Ice Cream

April 12, 2015 by Darryn Altclass Leave a Comment

Processed with VSCOcam with f2 preset

The best allergy free home made ice cream ever (well thats what our kids said!)

It’s no secret, we love ice cream. But what do you do when someone in the family has serious food allergies?

  1. You can buy one of the new allergy free products from the supermarket (although its hard to find ice cream that is dairy, egg, gluten and nut free).
  2. You can take a trip to the local ice cream store and hope they have a few allergy free flavours. We’ve found a great ice cream shop in the next suburb with 11 flavours that are dairy, egg, gluten and nut free…lucky us!
  3. Or you can make the best allergy free ice cream at home in just 30 minutes.

We choose numbers 2 and 3. A lot.

So if you do want to make a really good creamy ice cream at home that’s free from dairy, egg, gluten and nuts, try this recipe out. We think you’ll love it. This ice cream took just 30 minutes to make from start to finish. It’s quick, really quite simple and super delicious.

You will need an ice cream maker for this recipe. We have a very cheap ice cream maker form a local department store which does the trick just fine. If you don’t have one at home I encourage you to buy a cheap one and start using it regularly to get you in the habit. It really is a lot of fun. I’m sure you can also use a Thermomix for this recipe if you have one at home.

Processed with VSCOcam with f2 preset

Ingredients

  • 500mls full cream coconut milk (or coconut cream)
  • 150g silken tofu
  • 1/4 cup of cocoa (or cacao)
  • 1 heaped tsp of gluten free cornflour
  • 1/3 cup brown sugar (or rapadura)
  • 16 fresh raspberries roughly chopped
  • 2 pinches of salt

Method

  • Mix all the ingredients except for the raspberries in a blender or bench top mixer until it is nice and fluffy.
  • Prepare your ice cream machine, turn it on and slowly pour in the mixture.
  • Roughly chop the raspberries and add them into the mix while the paddle is churning the ice cream.
  • Once the mix is really thick and creamy (about 20 mins on our machine) you can scoop out and serve.
  • Freeze the leftovers…if there’s any!

Processed with VSCOcam with f2 preset

This recipe is gluten free, dairy free, egg free, and nut free.

Filed Under: Allergy Free Baking Tips, General, Ice Cream, Recipes Tagged With: dairy free, desserts, egg free, gluten free, ice cream, nut free, recipes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Our gluten free flour recipe

Buy our new cookbook

Connect with us

  • Email
  • Facebook
  • Instagram
  • Pinterest

Categories

  • Allergy Free Baking Tips
  • Biscuits
  • Cakes
  • General
  • Ice Cream
  • Our Cakes
  • Recipes
  • Slices

Facebook

Facebook

About The Good Cake Co

Three friends trying to make the best allergy free cake recipes possible. We bake, we write, we eat, and sometimes we cater. We've just released our first cookbook LET THEM EAT GOOD CAKE which you can buy here on our site . We are in Sydney, Australia.

Search

Connect with us

  • Email
  • Facebook
  • Instagram
  • Pinterest

Get our gluten free recipe

Copyright © 2015 The Good Cake Co