Wednesday, January 1, 2014

Recipe: Low Fructose Almond Milk Ice Cream


We've been trying to put weight on Amber for weeks now without much luck. The doctor is going to remove her from all physical activity, which includes her beloved dance, if she doesn't gain something soon.  I'd love to just hand Amber a bucket of ice cream and tell her to go for it.  Unfortunately, besides having fructose malabsorption, it looks like she is also lactose intolerant.  At any rate, she's still in the elimination phase (sorta) of the low FODMAP diet, so no lactose and thus no cow's milk ice cream.

I'd love to make her some coconut milk ice cream with all that lovely cream and good-for-you fat, but as she's never had coconut milk before it would be considered a food trial and we are in the midst of a different food trial at the moment.  Thus, my desperate search for an almond milk ice cream recipe.  Wouldn't you know every recipe I found wanted me to use banana (or another fruit) to sweeten and to help with the texture.

Amber failed the banana trial a few weeks ago; it was unpleasant.  So, banana is not an option for almond milk ice cream at our house.  She also hasn't passed the food trial for any other fruits.  I was getting desperate.  Here I went and ordered a nice Cuisinart ice cream maker from Amazon (with speedy two day shipping) just so I could fatten up my way too skinny 12 year old and there is no recipe she can eat?  Bah...

I am not a recipe creator.  This is not in any way my gift.  I'm not even terribly fond of cooking, but with Amber's diagnosis I've had to suck it up and make just about everything at home. However, after reading tons of recipes I decided that I could just wing it this once. 


Our first attempt was vanilla almond milk ice cream.  It was yummy, but not as creamy as I'd like.  It did have the same texture as I remember from childhood homemade ice cream though.  Amber declared it "scrumptulious" and perfect.  I guess since she was the intended target, we can call the recipe a success. She ate the whole batch by herself, minus my sample spoonful.

Our second attempt was chocolate almond milk ice cream.  It tasted even better to me with better texture, but Amber liked them both equally.  I'm not sure if the texture difference has to do with warming part of the milk or if it's just my perception.

(Disclaimer: None of the links in this post are affiliate links.  I find it useful when people provide links to products they discuss, so I'm doing the same thing.) 



Here's our very simple Low Fructose Almond Milk Ice Cream recipe.

You will need an electric ice cream maker for this recipe.  I know there are other methods, but I haven't tried them and can't say how well they work.
 
Vanilla: 
Ingredients:
2 Cups Unsweetened Almond Milk
   (I use Silk unsweetened original, because it is readily available)

1/2 Cup Powdered Dextrose 
   (I use Now Foods purchased from Amazon)

1 Tbsp Corn Starch
1 1/2 tsp Pure Vanilla Extract 
   (Amber can tolerate vanilla, but this is not strictly elimination safe)


Directions:

1. In a medium sized bowl pour the almond milk, then whisk in the powdered dextrose a little at a time until it is all dissolved.  I have found that dextrose mixes into liquids much easier than sugar.

2. Mix the corn starch into the milk & dextrose mixture with a whisk or hand mixer until it is completely blended.

3. Add the vanilla extract and mix completely.

4.  Pour the mixture into your ice cream maker and follow the instructions provided with your machine.  Mine took about 25 minutes until it was the consistency we decided to keep.

You can eat it immediately, or put in an air tight container in your freezer (I like the Tovolo tub).  Amber opted to eat a little right away, since she was dying to try it out.  However, it had a little better texture after freezing. It does require softening in the microwave or time sitting out after being in the freezer for a while. 

Chocolate: 
Ingredients:
2 Cups Unsweetened Almond Milk
    (I use Silk unsweetened original, because it is readily available)

1/2 Cup Powdered Dextrose 
   (I use Now Foods purchased from Amazon)
2 Tbsp Unsweetened Cocoa Powder
   (Amber tolerates small amounts of unsweetened chocolate.)
Directions:

1. In a small bowl pour 1/2 cup of almond milk and whisk in the cocoa until completely blended.

2. Microwave the milk / cocoa mixture for 40-60 seconds until warm, but not hot or boiling.  Stir the mixture again.

3.  Pour the remaining milk into a medium sized bowl, then whisk in the powdered dextrose a little at a time until it is all dissolved.  I have found that dextrose mixes into liquids much easier than sugar.

4.  Pour the mixture into your ice cream maker and follow the instructions provided with your machine.  Mine took about 28 minutes until it was the consistency we decided to keep.
You can eat it immediately, or put in an air tight container in your freezer (I like the Tovolo tub).  We opted to freeze this flavor for a little bit since it was almost dinner time, but the consistency was such that we could have eaten it immediately.


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