I have to tell you guys about the article I just read. It is so brilliant.
This guy used Jaden Smith’s Twitter account to talk to girls on Tinder (a “dating” app).
Maybe you should read just it for yourself.
Anyway, whether or not you decided to waste five minutes of your time reading that article is besides the point. What I really want to talk to you about is dairy-free ice cream.
Way before I got sick in college I found out I was lactose-intolerant. As a young child who loved drinking milk and eating ice cream (duh), this was a devastating diagnosis. How in the world was I supposed to live without ice cream?
Sadly, I had no choice. Ice cream and I were no longer…unless I wanted to feel insanely nauseated for a few hours.
Many years later I found the wonderful creation of dairy-free ice cream. Finally!
It’s a fortune! Why?!
Long story short, this is my journey at attempting to make an inexpensive decadent dairy-free ice cream.
This ice cream. You guys. It’s like a party in your mouth.
The hint of the tangy goat cheese plays so well with the tartness and sweetness from the berries and honey. Ugh. Just go try it for yourself. You’ll thank me later.
- 2 pints blackberries
- 2-3 packets stevia (I get mine from Trader Joes…try and stay away from Truvia as it’s over-processed)
- 3 Tbsp honey
- 1 cup light coconut milk
- 2 cups unsweetened vanilla almond milk
- 1/2 cup honey, divided
- 4 egg yolks
- 3-4 oz creamy goat cheese
1. Pour blackberries in a large bowl and mix with the stevia and 3 Tbsp of honey. Cover and let macerate up to one hour.
2. After blackberries have macerated (berries should be plump and soft), push through a sieve into another bowl.* Stir in the goat cheese and 1/4 cup of honey.
3. In a large saucepan, combine coconut and almond milk with 1/4 cup of honey. Bring to a boil and remove from the stovetop. Let cool slightly for about 15 minutes.
4. Whisk the egg yolks together and temper by slowly adding the warm milk mixture, constantly whisking. Add about one cup of the milk, then pour yolk mixture into the original saucepan.
5. Cook over low heat, stirring constantly, until the mixture starts to slightly coat the spoon (this can take up to 25 minutes).
6. Remove from heat and pour into a bowl. Cover with plastic wrap, making sure the plastic lays flat on top of the milk mixture (this prevents a skin from forming). Cover the berry mixture as well. Place both bowls in fridge and store overnight.
7. After both mixtures have been chilled, get your ice cream maker ready and pour in the milk custard mixture.
8. When done, pour the ice cream into a small loaf pan. To make the swirl, pour the berry mixture on top and slowly swirl with a knife. Freeze until solid.
*If your berries are not very very ripe, you can lightly pulse in a blender to help them break down and juice more easily.