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Healthy Living How To

Vanessa Rae Romero

Philadelphia-Style Vanilla Bean Ice Cream {dairy-, sugar-, egg-, free}

July 12, 2013 By Vanessa Rae Romero

Custard-style or French ice-cream starts by making a custard with eggs. While this style of ice-cream is most definitely delicious, it takes more time to make. And quite a few people these days are allergic to eggs. Philadelphia-style ice cream, is made without eggs, requires no cooking and all around is easiest to make. No matter which ice cream style you prefer, homemade ice cream, fresh from the ice cream maker, is not only the best-tasting but the healthiest as well.

Philadelphia-Style Dairy-Free Ice Cream

Now, don't despair if you don't have an ice cream maker…I just so happen to be giving away a pretty darn nice one! Click HERE to enter for your chance to WIN.

Did You Know?

Despite the fact ice cream is stored in the freezer, ice cream is best when it's fresh.

When ice cream comes out of the maker it is just below freezing. Once it is stored at 0 degrees F, the temp of most home freezers, it loses some of its smoothness and freezes solid as a rock. Almost all home ice cream makers churn at much lower speeds than commercial machines, which are designed to whip in lots of air. This additional air  allows store-bought ice creams to survive lower temperatures — along with the stabilizers and other junk  put in them.

There are ways to improve the freezing problems of homemade ice cream (although not necessary if eating straight from the maker) by adding different emulsifiers/stabilizers. I find it is easier to just not mess with  them and instead let my homemade ice cream soften on its own before serving. Simply take the ice cream from the freezer and set on the counter for 20 minutes or so. It's scoopable in no time (the ice cream pictured above was scooped after I let it soften on the counter).

The other thing I do, is make smaller batches at a time. Enough for my family to enjoy for dessert with no leftovers. The basic recipe below can be scaled down very easily.

Let's make some ice cream, shall we?!

Print
Philadelphia-Style: Vanilla Bean Ice Cream {dairy-, sugar-, egg-, free}

Prep Time: 2 minutes

Cook Time: 25 minutes

Yield: 1 Quart

Serving Size: 1/2 c.

Ingredients

  • 4 c. Canned Coconut Milk
  • 1/2 c. Powdered Sweetener - for sugar-free I recommend Confectioners' Swerve
  • Pinch of Celtic Sea Salt
  • 1 Vanilla Bean

Directions

  1. Split vanilla bean in half and with a knife, scrape out seeds.
  2. In a blender combine, coconut milk, sweetener, salt and vanilla bean seeds and whiz on low until sweetener is dissolved.
  3. Churn in ice cream maker according to directions.
  4. Serve immediately.
  5. If frozen, let soften on counter for 20-30 minutes.
  6. Enjoy!

Notes

Nutritional Information: 1/2 cup, 200 calories, 20 g fat, 6 g carbs, <1 g protein (using sugar-free sweetener option)

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Philadelphia-Style Vanilla Bean Ice Cream

About Vanessa Rae Romero

A Christ-follower, wife, mom, grandma, entrepreneur, city slicker, purple lover, and health nut who inspires women to live healthy, love intently, lead purposefully, and to have fun along the way.

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Filed Under: Healthy Recipe Tagged With: dairy-free, desserts, ice cream, low-carb, Philadelphia-Style, sugar-free

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ABOUT VANESSA

Hello, I'm Vanessa! I once had someone tell me they did not like my purple hair, said it was for the birds. My nickname is Birdie. Sometimes, The Bird. I am a Christ-follower, wife, mother, grandmother, business owner, city slicker, purple lover, and health nut. I blog about healthy living; from food freedom to financial freedom and everything in between.

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