1 15oz can of Goya coconut cream
1 13.5oz can of Goya coconut milk
1.5 cups turbinado or Evaporated cane juice sugar
.5 cup white rice flour
16oz Rice Dream | rice drink
1tsp xanthan gum
1 15oz can of Oregon Bing Cherries in heavy syrup or any canned fruit - if it's not in heavy syrup, drain well.
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Soak rice flour in Rice Dream | rice drink 4 to 5 hours or overnight in refrigerator.
Combine coconut milk, cream, sugar and rice mix in large bowl using a stick blender or regular blender, after sugar is dissolved add xanthan gum with blender moving, blend until cream mix is thick. Then refrigerate for 3 to 4 hours.
After 3 to 4 hours, freeze with ice cream maker using manufacturers’ recommendations. I prefer to use a rival old fashion Ice cream maker with electric motor.
After ice cream freezes in maker it should have a soft serve consistency, using and silicone spatula fold in Cherries and put Ice Cream into an airtight plastic container and freeze for at least 4 hours before serving, freezing overnight is recommended.
This recipe is meant to be completely vegan the use of turbinado or evaporated cane juice sugar is vital to remain consistent with out the use of animal by-products.
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