A delicious Caribbean inspired frozen dessert – coconut ice-cream flavoured with lime, spices & brown sugar to create an indulgent, dairy free treat.
According to Jewish dietary laws (kashrut) one cannot eat a dairy dessert after a meat meal. This has been taken as something of a challenge by kosher cooks, who strive to produce gooey, creamy puddings without any milk in them. With varying degrees of success.
Dairy-free (parve) ice-cream is pretty easy to come by, and like most things, some are better than others. Like all pseudo-foods, many of them contain a whole host of stuff I’d rather not eat, given a choice. Therefore I decided it was time to attempt a parve ice-cream made with only natural ingredients.
Given that my starting point was a can of coconut milk, it seemed only right to run with the tropical theme. Thinking back to a wonderful holiday in St Lucia a few years ago, I flavoured the coconut ice-cream with lime and spices, and used brown sugar to add a hint of Caribbean sweetness. If I hadn’t been planning to serve this to children, I would probably have added a dash of rum too.
Zingy and delicious
I was a bit worried that one lime wouldn’t be enough, but in fact the flavour was perfect – just enough citrus to balance the coconut, and with a warm molasses undertone from the brown sugar and spices. Delicious! Although not quite as creamy as a dairy ice-cream, this coconut ice-cream slipped down a treat, and went perfectly on top of barbecued pineapple.
I will certainly be experimenting with further flavours of dairy-free coconut ice-cream, so watch this space! If you have any suggestions for flavours to try, please leave them in the comments.
This made about 700ml of ice-cream.
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Lime and coconut ice-cream (dairy free, parve)
- 400 ml can coconut milk (approx. 1¾ cups)
- 125 g light brown sugar (demerara or muscovado) (approx. ⅔ cup)
- 1 egg
- Zest and juice of a lime
- ½ tsp mixed spice
- Thoroughly mix all the ingredients until the sugar is dissolved and everything is very well combined.
- Pour into an ice-cream maker and churn for around 30 minutes until frozen. Eat immediately, or transfer to a container and store in the freezer until ready to serve.
If you’re after more dairy-free ice-creams, try these:
Vegan stem ginger ice-cream from Family Friends Food.
Home made fab ice lollies from Elizabeth’s Kitchen Diary.
Vegan chocolate ice-cream from Penelope’s Pantry.
Almond banana ice-cream from Recipes from a Pantry.
2-ingredient peanut butter ice-cream from the Petite Cook.
No-churn honey cake ice-cream from Family Friends Food.