Hello August, boy is it hot!
and I’ve been longing for some creamy ice cream, but being lactose intolerant I have to have the dairy free version. I’ve tried many a recipe, but none have wowed me, until today.
I experimented using one can of full fat coconut milk and a cup of unsweetened almond milk, and for sweeteners, I used agave nectar and coconut sugar, I was blown away with the taste,it was like having a bowl of rich creamy cappuccino. The next batch I make, I will add a bit of espresso for a bolder coffee taste. I topped it off with some Buckwheat-Oat Granola, (recipe coming soon). I think what made the difference was the use of full fat coconut milk and my choice of sweeteners. I never have white sugar on hand, and all of the recipes I have found, use white sugar, so my first few trys were with honey or agave nectar, and I didn’t like the taste and using a lower fat milk, I had trouble with the ice cream getting to hard because ice crystals formed. Using the mix of agave and coconut sugar made all the difference in the sweetness and flavor.