Raspberry Ice-Cream - low-FODMAP, dairy-free, egg-free, gluten-free and vegan.
Summer holidays mean ice-cream - Impress your children and knock up this Low-FODMAP, dairy-free, egg-free, vegan, raspberry version.
Despite the surprisingly chilly weather, the school summer holidays demand ice-cream. When the ice-cream van does its rounds (albeit with an unseasonal rendition of ‘Rudolph The Red Nosed Reindeer’) the children are whipped into a frenzy. They have never fallen for the line ‘It only plays music when it has run out of ice-cream’. Unfortunately, it may as well have run out of frozen goods, as there is nothing The Little Miss can eat from the ice-cream van – it’s all cow’s milk, high-FODMAP fruits and gluten-full cones. We’ve nearly always got low-FODMAP homemade ice-lollies in the freezer but it’s not the same as having pink ice-cream.
A bumper crop of raspberries needed attending to and I wasn’t willing to waste it making a low-FODMAP sorbet using eggs that I couldn’t eat. There are three ways to make this ice-cream. On this occasion we made it the laziest way – The Young Master is adamant he prefers the texture of the blitzed seeds as it’s an interesting mouth feel. Suits me.
700g fresh raspberries
6 tblsp icing sugar
1 tbsp lemon juice
250ml coconut cream
2 tbsp coconut milk.
You could also try using vanilla sugar instead of icing sugar. Lemon juice can be substituted with orange or lime juice.
Either push the raspberries through a fine sieve to make a puree and remove the seeds or blitz the raspberries in a liquidizer for up to 5 minutes.
Add the lemon juice and sugar to the raspberry puree and stir until dissolved. Taste and add more sugar if necessary. Whip the coconut cream and milk together using electric beaters until it reaches a soft peak stage.
Gently fold the coconut cream into the puree, using a delicate touch so as not to knock the air out. Take a moment to appreciate the lovely rippled effect as it blends/ Instagram a picture of it.
Either churn in an electric ice cream for a smooth texture or freeze in a Tupperware container for 5 hours. The no-churn method will have some ice crystals but it is not an unpleasant effect. If you have frozen the ice-cream for over 5 hours, you will need to remove it from the freezer at least 30 minutes before serving.
You can add 50g dark chocolate chips before churning/ freezing but we sprinkled ours on afterwards with some more fresh raspberries. If you’re anything like me you will have ‘Raspberry Beret’ going around your internal jukebox for the entire time you are making and eating this. It was fine for the first hour…
A low-FODMAP serving of raspberries is 10 berries – we felt fine after one scoop.