Another very creative recipe from Shirley over at Gluten Free Easily just in time for the warm summer weather and one that will satisfy your sweet tooth. What this Examiner likes most about this recipe is that it can be modified to be dairy free. This Examiner is trying desperately to stay away from dairy-based ice cream this summer and now there is the perfect excuse to start experimenting in the kitchen.
- just under 2 ¼ cups full-fat coconut milk, chilled
- 1 can condensed milk (see homemade versions—including dairy-free options—in this post from Heidi (Adventures of a Gluten-Free Mom) and here at Alisa’s Go Dairy Free site)
- 1 cup coconut sugar
- 1 tsp vanilla extract
- scrapings from half a vanilla bean
Mix all together in a large bowl with hand mixer. Pour into frozen ice cream tub. Churn 25 to 30 minutes. As soon as ice cream starts churning, start making brulee sugar as shown below. (It doesn’t take long to make, but you will want to chill it as directed, which does take several minutes.)
Brulee Sugar for Swirling In
- 1 – 2 tbsp oil (coconut or grapeseed oil)
- 3 tbsp coconut sugar
- 1 tbsp coconut “cream”
In a small skillet, heat oil on medium heat until warm.
Add coconut sugar. Stir constantly for a few minutes until coconut sugar is a little crunchy.
Stir in about a tablespoon of the coconut cream (the thick “cream” at the top of the can after refrigerating for a long period of time) or a little less of some full-fat coconut milk, as a binder. Stir.
Place skillet in freezer until 5 minutes before the ice cream will be finished churning. Remove skillet and break up brulee sugar, if necessary, with wooden spoon. While ice cream is still churning, using wooden spoon, knock brulee sugar pieces into ice cream maker, a little at a time. Wait until each piece “disappears” before you add the next one, so you’ll have brulee sugar “deposits” spread throughout your ice cream.
Transfer ice cream to a freezer container and freeze a bit longer if needed.
Shirley’s Notes: When making the brulee sugar, I recommend only using grapeseed oil (which is flavorless) or coconut oil, as a second choice, when making the brulee sugar. Other oils may be too strong and negatively impact the crème brulee flavor. After scraping vanilla bean, don’t discard it. You can add it to a container of granulated sugar to make vanilla sugar, add it to hot chocolate, add it to your homemade bottle of vanilla extract, etc. (The latter is what I did. My homemade vanilla extract that I made last year for Christmas is getting low. Soon, I’ll be adding even more vanilla beans and vodka to the bottle.) If using non-dairy condensed milk, this recipe will also be vegan. Personally, I’d use full-fat coconut milk when making my own dairy-free condensed milk.
Only spoon a few bites’ worth (un petite peu, if you will) into a bowl. See the amount in my grandmother’s creamer in the top photo. (I love using non-traditional, sentimental dishes for small bowls of treats.) That amount is almost too much, but once you’ve spooned it into your serving dish, you will eat it. You just won’t be able to help yourself. I don’t know if you’ll agree that it tastes like creme brulee, but I’m pretty sure you’ll find this ice cream to be tres bonne!
Author Information: Jennifer D. Harris, Atlanta, GA
Jennifer D. Harris, http://www.jenniferglutenfreeingeorgia.blogspot.com
Gluten-Free Product Specialist, Return to Eden
Program Chair, Atlanta Metro CeliacsTwitter@jenniferGFinGA