A delicious & festive no churn dairy free and sugar free Cranberry & Orange Ice Cream made with coconut milk.
Flavoured with cranberry and orange this dairy free ice cream is in keeping with seasonal fruits and would make the perfect accompaniment to a Christmas dessert.
The cranberries give the ice cream a slight tartness but the honey and coconut milk sweeten it at the same time.
My fussy eater gobbled it down with no complaints but if you are worried that it won’t be sweet enough for little taste buds then you can absolutely add more honey or use less cranberries.
To make this ice cream super creamy I recommend putting the tins of coconut milk in the fridge for several hours or overnight.
This will cause the coconut cream to separate from the coconut water.
When you open the can you will be able to scrape the cream straight into a bowl, leaving the water at the bottom. (Don’t chuck this away. Keep it for a smoothie or juice!)
This might seem a bit of a faff but believe me it does ensure that you are only using the creamiest part of the coconut and not the water, helping the beaten cream to become light and fluffy.
Also, chose a brand which has a high coconut extract percentage.
Coconut milk from Lidl has a high percentage (82%).
Sainsburys own brand is 75% and both of these separate really well.
In contrast the Amoy branded coconut milk is only 55% extract and doesn’t separate so well.
My final tip is to make sure the coconut milk is FULL FAT! Light or reduced fat coconut milk just won’t whip up the same!
So who’s up for a bit of ice cream on Christmas Day? Don’t tell me I’ll be the only one!
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A delicious & festive no churn dairy free and sugar free Cranberry & Orange Ice Cream made with coconut milk
- 2 cans coconut milk
- 250g cranberries (fresh or frozen)
- 80ml water
- 3 tbsp honey
- 1.5 tsp vanilla extract
- 2 tbsp orange juice
- zest of 1 orange
- Put the cans of coconut milk in the fridge for several hours or overnight.
- Place the cranberries and water in a pan and bring to the boil over a medium heat. Reduce to a simmer for 4-5 minutes and as the cranberries start to break down, squash them with a potato masher. Add the honey and vanilla extract and remove from the heat.
- Pour the cranberry mixture into a blender with the orange juice and blitz until completely smooth. Allow the cranberry puree to cool.
- Line a loaf tin with parchment. Remove the cans of coconut milk from the fridge, open and scoop out the coconut cream, leaving the water at the bottom of the tin. Whisk the coconut cream with an electric beater until light and fluffy. Fold in the cooled cranberry puree and orange zest.
- Pour the mixture into the loaf tin and cover the loaf tin with two layers of cling film, followed by a layer of tin foil and place in the freezer for at least 4 hours or until frozen through.
- If you are making this in advance, remove from the freezer an hour before serving to allow it to defrost a little.
The ice cream will keep well in the freezer for 4-5 days, after which it starts to form a lot of ice crystals. So it’s best eaten asap!
If you liked this recipe, you might also like my Gingerbread Ice Cream