Guilt-less Desserts & Treats for your Family
As a proud (and tired and eternally frustrated) mother of 3 I don’t have a favourite child. Well not a true favourite that is; some days I may like one child more than the other but I do love them all equally.
Recipes, however, are different. Of the 400 ish recipes on Mummy Made.It I do have my favourites. Many of the cakes and cookies are only baked whilst I am developing the recipes and then they never see the light of the oven again, especially extravagant birthday cakes that caused many headaches. Other recipes are on repeat, like these cookies.
Of all the recipes on the blog there are a few that I refer to as game changers. These are recipes that I send people to when they want to start trying allergy friendly baking and ones that are life changing.
Now I know that life changing might sound dramatic but imagine that you could suddenly have something that you have missed for so long. Something that makes you happy, fills your belly and makes you feel included, rather than like you’re missing it out which is so often what happens when you have allergies and intolerances.
One of these awesome amazing recipes is this Vanilla Ice Cream. Not only is it creamy and smooth it actually tastes like Vanilla Ice Cream. I made it vegan and egg free (so much simpler than making a custard base) as well as dairy free by using coconut cream and milk. We have eaten Vanilla Ice Cream so many times these past 2 Summers, I made it into 2 different ice cream cakes (Neo and Tropical) and it even made an appearance at our Christmas dinner mixed with left over fruit cake and served with caramel sauce and berries (are you drooling yet?!).h
This year for Australia Day I’ve used my favourite Vanilla Ice Cream to make these Dairy Free Lamington Ice Creams. Vanilla Ice Cream is layered with Jam and then covered in chocolate and desiccated coconut. They are a super sweet treat for a hot Australia Day.
I have used Ice Cream moulds that I bought myself for Christmas (it means I got what I wanted this year after the ugly wallet saga of 2017). If you don’t own similar moulds don’t stress, you can still eat your way through Australia Day. You can use small, lined baking dishes and layer the ice creams just like the moulds, or simply swirl the jam through the made Vanilla Cream and serve in bowls or cones covered in melted Chocolate with coconut sprinkled on top.
Dairy Free Lamington Ice Cream
Dairy Free Lamington Ice Creams
- 1 quantity Dairy Free Vanilla Ice Cream
- 1/2 Cup Jam see recipe below or use commerical Jam
- 100 grams Chocolate, melted see recipe below or use commerical Jam
- 1/2 Cup desicatted Coconut
Vanilla Ice Cream
- 1 1/2 Cups thickened Coconut Cream place opened cans of coconut cream/milk in the fridge overnight. Scoop off and use the thickened cream, discarding the watery remains
- 1 1/2 Cups Coconut Milk
- 1/3 Cup Maple Syrup/Rice Malt Syrup Honey can also be used
- 3 teaspoons Vanilla Extract
- 2 Tablespoons Arrowroot Cornflour can also be used
- Dash Salt
- 2 Cups berry (or mixed berries) of choice fresh or frozen is fine
- 2 Tablespoons Maple Syrup/Rice Malt Syrup/Honey only use if the berries are tart, otherwise swap for water
- 2 Tablespoons Water
- 2 teaspoons Gelatine omit for a vegan version or thicken with chia seeds
- 1/4 Cup Coconut Oil
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Vanilla Extract
- Dash Salt
- 1/4 Cup Cocoa
Dairy Free Lamington Ice Creams
- These Lamington Ice Creams can be made in ice cream moulds with sticks or as indivdual set ice creams in small, lined baking dishes.Alternatively, swirl the Jam through the Ice Cream and serve in cones/bowls and top with the melted chocolate and srinkle with desicatted coconut. This also means you don’t have to wait for more freezing and you can eat the Lamington Ice Creams straight away.
- Place a spoonful of Vanilla Ice Cream in each of the 6-9 Ice Cream moulds (the amount will vary according to how large the moulds are).Add a teaspoon of Jam.Alternate with dollops of Ice Cream and teaspoons of Jam until full.Freeze the Ice Creams until set (minimum 4 hours but overnight is better).Once set, remove the ice creams from the mould and cover with melted chocolate and coconut. Serve immediately or cover with baking paper/wrap/foil until needed.
Vanilla Ice Cream
- In a medium sized saucepan place the thickened coconut cream, 1 Cup of coconut milk, maple syrup, salt and vanilla. Place the saucepan over a medium/low heat and warm slowly, or until the cream has ‘melted’ and the mixture is luke warm.Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.One the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it’s consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.Once thickened, allow the mixture to cool slightly.
- Option 1 Ice Cream Machine Place the mixture in the fridge to cool for at least 2 hours (longer is better, or for a faster option try freezing the mixture until semi set). Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).Use immediately in the moulds or as a soft serve option.
- Option 2 No Churn – BlendPour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).Break the frozen mixture into pieces and place in a food processor/blender.Blend on high until creamy (about 2-3 minutes. It will go grainy first; don’t stress it goes creamy eventually!).Use immediately in the moulds or as a soft serve option.
- Place the berries and maple syrup in a saucepan over medium heat. Bring to boil, stirring constantly. In a small bowl, add the gelatine to the water and allow to sit for 3 minutes. Once boiling, reduce heat to medium and add the gelatine mixture. Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down. To make a smoother jam, use a masher or a food processer. Store in fridge for at least 4 hours to set.
- Place the wet ingredients in a small saucepan over a very low heat until the coconut oil is liquid.Whisk in the cocoa and salt until combined.Use immediately.