Hello everyone! My name is Katrina. I write the blog, Gluten Free Gidget. A food blog devoted to living a happy, healthy gluten free lifestyle, with an emphasis on living. When I was first diagnosed with Celiac Disease, I felt like my life was being ripped out from under me. Something as basic as eating was suddenly a challenge. I began avoiding food related gatherings. I ostracized myself from my family and friends.
My breakthrough came when I stopped looking at all the foods I could not eat, and instead began focusing on what I could eat. I now consider Celiac’s to be one of the best things to happen to my culinary life. Without it, I never would have dreamed of eating Quinoa or Kale. I never would have known the joy of smelling fresh bread baking. I never would have learned just how strong and beautiful my body is. My life did not end two and half years ago when I was diagnosed with Celiac’s. It finally began!I scream. You scream. We all scream for ice cream!
Now, without further ado… I am thrilled to be given the opportunity to write a Zesty Guest Post! I hope you enjoy reading it as much as I enjoyed preparing it!
If you are anything like me, summer evenings mean one thing…. ICE CREAM! As a gluten free, dairy free girl with a penchant for clean eating, I naturally prefer to make my own ice cream. About one month ago, I received the best surprise of the summer. I returned from a trip to find a rather large box on my doorstep. This box contained none other than a Cuisinart Frozen Yogurt Ice Cream and Sorbet Maker!
I began experimenting, searching the Internet, and perusing cookbooks for dairy free ice cream recipes. Many of the recipes I found required stove top cooking, then cooling, then processing in the ice cream maker, than freezing again…. You get the picture. I may love cooking, but this all seemed a bit excessive to me. I decided to take a more simplistic approach. At first, my creations were too icy or bland and tasteless. I tried various dairy substitutes before settling on Coconut Milk. My favorite brand is Native Forest Organic Unsweetened Coconut Milk.
I also tried various sweeteners ranging from Agave Nectar to simple Bananas. In the end, I found plain, old sugar best replicated the creamy consistency found in dairy ice creams. The “big breakthrough” occurred when I discovered Xanthum Gum. Xanthum Gum is the key to perfect, creamy, dairy free ice cream. I’m not sure how, but it creates magic! My basic, “go-to” recipe was formed! It can be adapted to nearly any flavor under the sun! Just be sure to eat it quickly. Sun causes ice cream to melt!
Gidget’s Go-To Ice Cream
- 2 cans Full, Fat Unsweetened Coconut Milk
- ¾ cup Sugar
- 2 teaspoons Flavored Extract (vanilla, peppermint, coffee, coconut, etc…)
- ¼ teaspoon Xanthum Gum
- Combine these ingredients in a blender.
- Place entire blender canister in the freezer for one hour and allow to set.
- After one hour, briefly re-blend ice cream mixture (about 45 seconds).
- Pour mixture into you ice cream maker and follow manufacturer instructions.
- I process mine for about 25 minutes before scooping into a freezer safe container and allowing to harden for about 1 hour.
Various mix-ins can be added to this recipe.
- Chocolate chips
- Crushed oreo style cookies (Kinnitoos for gluten/dairy free)
- Frozen, softened fruit
- Coconut flakes
You can enjoy your ice cream straight out of the machine if you enjoy soft serve. Personally, I prefer mine to have a firmer consistency, so I allow it to harden for at least one hour.
I hope you enjoyed this Guest Post. Visit my blog, www.glutenfreegidget.blogspot.com, for more delicious gluten free recipes and tips!