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–+ servings

Vanilla Ice Cream

There are many low protein ice creams out there these days, but Molly and I are a bit fussy. The rice milk one is too rice milky and the coconut one a bit too coconutty (yes that is a word). With So Delicious' cocount beverage available, you can make your own perfect blend in minutes and no more steeping the coconut like in the old recipe. (For those of you who cannot get So Delicious beverage, the old recipe is at the bottom.) The combination of rice milk, coconut beverage and heavy cream makes a rich and delicious flavor. The small amount of alcohol prevents the ice cream from being rock solid and getting ice crystals. If you do not want to use it, replace 1/4 cup of the sugar with corn syrup. The macadamia nut oil adds an amazing richness and is available at most good supermarkets. If you cannot find it, you can substitute it with a neutral tasting oil like canola. Serve over a warm blondie or pizookie for a special treat.
Print Recipe
Prep Time 35 minutes
Total Time 35 minutes
Servings: 8 c
Course: Desserts, Ice Cream & Frozen Treats
Calories: 186.5
Ingredients Method Nutrition Notes

Nutrition

Serving: 0.5gCalories: 186.5kcalProtein: 0.425gPhe: 20.5mgPKU Exchanges: 1.37exch

Ingredients
  

  • 1 1/2 cups Rice Dream, Original Enriched
  • 1/2 cup So Delicious Coconut Milk Beverage, Original plain or vanilla
  • 1/2 cup Heavy Cream
  • 2 teaspoons Vanilla Extract
  • 2 tablespoons Macadamia Nut Oil
  • 1/4 teaspoon Xanthan Gum
  • 3/4 cup Sugar
  • 1/4 teaspoon Salt
  • 1 tablespoon Kahluah (or Baileys but add 23 mg phe)

Method
 

  1. Add rice milk, coconut beverage, heavy cream, vanilla, xanthan gum, sugar, salt, and Kahluah to a blender
  2. Blend for 60 seconds. While blending, add the macadamia nut oil gradually to emulsify.
  3. Pour mixture into ice cream machine, and process according to manufacturer’s directions. Transfer to a container and freeze until firm, at least 4 hours or up to 3 days.

Notes

* If unable to find So-Delicious coconut beverage, increase Rice Milk to 480 gm (2 cups). Pour rice milk and 1/4 cup dried coconut into small saucepan. Bring to a simmer, and remove from heat. Let steep overnight in the fridge, or at least three hours. Strain coconut and add remaining ingredients to blender.

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