One afternoon, my sister called me raving about this new GF and dairy free ice cream on the market, called Sid Wiggy’s. So, the next time I was at the store I bought some. It is divine. We didn’t have a hard time polishing it off. Instead of buying it by the case, I decided to try and make my own…You can make this without the vanilla seeds if you don’t have a bean on hand. But, with the seeds the ice cream has a wonderful depth of flavor – true vanilla essence.
- 1 chilled 15 oz can organic coconut milk (I like Whole Foods “365 brand”) non-dairy milk or water
- 1/3 cup agave nectar seeds scraped from 1 good quality vanilla bean (about 1/8 tsp)
- 1 tsp GF vanilla
- Place coconut milk in measuring cup. Pour in enough water or nut milk to make liquid total 2 cups. Transfer to blender.
- Using a sharp knife, cut the vanilla bean lengthwise. Holding the vanilla bean open with your fingers, scrape/remove the seeds with the edge of the knife and place into blender.
- Pour all remaining ingredients into blender and puree.
- Transfer liquid ingredients into chilled bowl of ice cream maker (I have a Cuisinart). Turn button on.
- Let process in ice cream maker for 20-25 minutes. Transfer to freezer-proof glass dish and freeze.
Wondering how you can make this ice cream without ice make? Making ice cream without an ice cream maker is not difficult – it simple requires a bit of a time investment.
You want to take your prepared (chilled) ice cream liquid and place it in a 13×9 inch pan (or something similar) for 45 minutes to 1 hour.
Remove the pan from the freezer. Using a whisk or heavy duty spatula, break up all of the ice crystals that have formed – particularly around the edges.
The idea here is to beat it well enough by hand so that the end result is as close to silky smooth as possible. Place the pan/dish back in the freezer and repeat this procedure every 30 minutes for 2-3 hours – or until the desired consistency is reached.