The other night, we wanted to make knickerbocker glories after reading the book Phillipa Knickerbocker Glory and the Ice Cream Castle.
Knickerbocker glories require several flavors of ice cream, so I decided to adapt my dairy-free and sugar-free chocolate ice cream and make a vanilla ice cream and a strawberry one. They turned out so well!!! Bignificent said she liked them even better than the chocolate one! The vanilla recipe is super easy, and you could use it as the base for any number of ice creams so I wanted to be sure and share it!
- ⅓ cup cashews that have been soaked for at least 8 hours
- 2 cups cold water (if you live in a hot climate, freeze this into ice cubes first - it makes all the difference!)
- 200 mL coconut milk (this is about half a can)
- 3 Tbsp xylitol
- 20 drops concentrated stevia drops
- ⅛ tsp salt
- 1½ tsp vanilla extract
- Blend all the ingredients.
- Transfer to your ice cream maker according to its instructions and watch the magic! You can eat it straight from the machine, or freeze a few hours for firmer texture.
- This also makes great popsicles, and you don't need an ice cream maker for that. Just pour straight from the blender into molds.
For strawberry ice cream, just add 10-15 fresh or frozen strawberries to the blender. It’s that easy! And it’s so delicious! If you don’t want to take the time to churn it in the ice cream maker, it’s a delicious milk shake or soft serve consistency straight from the blender. (I tried that last night and had it on the table in less than 5 minutes start to finish!)
* Notes from my chocolate ice cream post:
If you don’t have an ice cream maker and still want to try this, there are some good suggestions here.
A few notes on ingredients. You could substitute 2 cups of any kind of milk (almond, soy, coconut, etc.) for the cashews and water. I just combined the steps of making the milk and making the ice cream. I’m all for time-saving! For the coconut milk, you could also use any other milk though it might not be as creamy. This is my favorite combination of milks but others work if you have allergies or other reasons you want to switch them. You could substitute 1/4 cup of any sweetener (sugar, brown sugar, honey, agave, maple syrup, etc.) for the xylitol and stevia. I find the combination of xylitol and stevia is the best sugar-free option, much better than using just one of them. I use the combination in coffee and chocolate milk quite often.