Finally, a dairy free vanilla ice cream that doesn't compromise taste or texture!
- 3 cups Nutpods (this is equal to 2 Nutpods), original or vanilla flavor
- 2⁄3 cup organic sugar*
- 3 egg yolks
- 1 Tbsp. ghee/clarified butter (optional**)
- 1 Tbsp. gelatin (I recommend Collagen Hydrolysate Gelatin as it does not gel or need to be heated)
- 1 1⁄2 tsp. organic vanilla extract
- 1 packet stevia leaf powder or scoop stevia leaf powder, or 15 drops liquid stevia
- Clip a candy thermometer to a medium stainless steel pan, add Nutpods dairy free creamer and set over medium low heat.
- Cook stirring often with a rubber spatula, scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110 degrees F, 5 to 10 minutes. Keep the heat low, as alternative milks burn at a lower temperature.
- While the milk is heating, in a separate bowl, whisk the egg yolks, adding a little bit of sugar at a time. Whisk vigorously with a balloon whisk until yolks thicken and turn lighter in color.
- Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture reaches 165 degrees F.
- Remove from heat and sprinkle in gelatin, stirring until it is dissolved.
- Using an immersion blender, mix in the ghee/clarified butter, stevia and vanilla extract.***
- Transfer the pan to an ice bath to let cool for 15-20 minutes.
- Pour the ice cream base through a wire mesh strainer into an ice cream storage container and place in the refrigerator for 1-2 hours, or until completely cool.
- Transfer the cooled ice cream base to an ice cream maker and churn it according to the manufacturer's instructions. Or, keep in the fridge for up to 3 days before churning.
- After churning serve immediately, or freeze.
* If you'd like to make it Paleo feel free to substitute coconut sugar for cane sugar. It may alter the color and flavor a bit, but it will still taste great.
** Although ghee/clarified butter is technically a dairy product, rest assured that it contains NO casein or lactose. It is simply the oil of the butter. That being said, if you are sensitive to it, simply omit.
***The immersion blender allows the ghee to emulsify into the ice cream base.
You can find more dairy free recipes at HealthNutNation.com
Weight Watchers Smart Points: 58 points for the entire recipe