My son is dairy intolerant, so if I am making ice-cream I often make it with quality coconut milk. The recipe is similar to my lactose-free Vanilla Ice-Cream, except that I usually add a little dairy-free milk as the coconut is very rich on its own.
1/2 cup rice malt syrup
800ml coconut milk (2 cans of full fat coconut milk)
100ml dairy-free milk (almond or rice milk are good options)
1-2 teaspoon vanilla extract
1. Combine all the ingredients in a jug or bowl with a spout. Using electric beaters, beat the coconut mixture until the rice malt syrup completely dissolves, about 3 minutes.
2. Pour the coconut mixture into an ice-cream maker and allow it churn until the ice-cream is thick and creamy – my machine takes about 30 minutes. Pour into an air-tight container and store in the freezer. The ice-cream can freeze quite hard, so I try to make it a couple of hours before I intend to use it so that it is still soft enough to serve easily.
This ice-cream is delicious on its own or with your favourite toppings. I also serve it with home-made gluten-free brownies and orange and almond cake.