Coconut Milk Ice Cream Berry Parfaits

Creamy coconut ice cream and fresh summer berries make a luscious gluten-free dairy-free parfait.
Easy elegance. Coconut ice cream. Berries. Boom. Parfait!

We are slowly melting here in the usually friendlier, temperate wedge of Northwest Connecticut. This heat wave has not been fun. Yesterday we hit 87º degrees. Inside the barn. In the kitchen (if you can call it that), where I am not cooking. I am painting. Very slowly. And sweating. Profusely. The studio air smelled like a West Hollywood muffler shop (if I was a betting soul I'd wager greenbacks on the landlord lying when he assured us the barn was insulated). Yours truly may be suffering quasi-serious brain damage due to these cranium-baking temperatures. I cannot form a cohesive thought. Neither can my iMac which gets dangerously hot (I am writing this post early, while the room temperature is a balmy 78º).

Obviously I am unable to muster any enthusiasm for cooking.

I've been living on gluten-free peanut butter toast. And ice cream. Yes, I know. I am a poor, sad, sad role model. What kind of food blogger doesn't rise to the challenge and cheer-lead you to whip up kale salads and raw peach smoothies? What kind of food blogger would simply give in to her sticky, damp fatigue and general overall crankiness and not create some inspiring, nutritious, bunny food slaw for you?

This one.

She who is about to share a no-cook recipe she actually DID make last night, standing directly in front of her three-speed fan, silver streaked hair pinned wantonly (fashionably!) askew atop her itchy, sweaty head.

Sweet and cold and creamy. Coconut milk ice cream.

It's what's for dinner.



Creamy coconut ice cream and fresh summer berries make a lucsious gluten-free dairy-free parfait.
Karina's easy recipe for super creamy coconut ice cream.

Karina's Homemade Coconut Milk Vanilla Ice Cream Triple Berry Parfaits

Recipe originally posted June 2012.

Nothing beats the simple elegance of a creamy coconut ice cream parfait. A triple play of fresh ripe berries not only looks gorgeous, it tastes divine and cool on a hot summer night. Add a fresh mint sprig and a squeeze of lime for a refreshing spike of palate cleansing flavor.

Ingredients:

Coconut Milk Vanilla Ice Cream (recipe follows)
1 1/2 cups fresh strawberries, washed, patted dry, stemmed, sliced
1 cup fresh blueberries, washed, patted dry
1 cup fresh raspberries, washed, patted dry
1-2 teaspoons raw organic agave nectar
Squeeze of lime, optional
Fresh mint sprigs

Instructions:

Chill six parfait glasses.

Toss the prepared berries in a bowl with a drizzle of agave and add a squeeze of fresh lime juice, if you like (lime is optional). Stir gently to coat.

Remove the coconut milk ice cream from the freezer and allow it to soften slightly, until it is easy to scoop.

Take out the parfait glasses.

Layer the coconut ice cream with the berries.

Top with a sprig of fresh mint.

Serves four.


Coconut Milk Vanilla Ice Cream Recipe - Vegan and Dairy-Free


When it comes to non-dairy ice cream, full fat coconut milk is a rock star. Keep a can or two in the fridge for spontaneous ice cream making. If you must avoid coconut, try using cold vanilla soy milk.

Ingredients:

1 14-oz can cold coconut milk (full fat is best)
3/4 cup confectioner's (powdered) sugar
2 teaspoons pure vanilla extract

Instructions:

Pour the cold coconut milk into a blender container. Add the confectioner's sugar, and vanilla. Cover tightly and blend on high until the sugar is dissolved and the mixture is smooth and frothy. Pour the liquid into a frozen ice cream canister, cover, and start your machine. Churn it, Baby.

Serve immediately for soft-serve texture. Or cover and freeze.

To store, spoon it into a freezer safe container and cover. Freeze. Soften slightly before serving for best flavor and texture.

Serves four.

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GFG Notes:


I use this Cuisinart ice cream maker- it's not the most expensive ice cream maker on the market- but it does a fabulous job. (Disclaimer: This is not a paid-for product review, it's the model I own. If you make a purchase through my Amazon Affiliate link, my technical support staff- aka son- receives a small commission fee.)

An earlier, different version of this Gluten-Free Goddess® recipe originally appeared in Allergic Living.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.




Creamy coconut ice cream and fresh summer berries with lime make a lucsious gluten-free dairy-free parfait.
Sometimes I add a squeeze of lime to the berries.


xox Karina

24 comments:

Redd said...

This looks so lovely! The colors really pop and I bet the flavors do too.

cuterthangluten said...

Looks delicious! I like to add a bit of vanilla bean-- the specks remind me of the Breyer's ice cream of my youth.

reformedfoodie.com said...

Wow Karina - feels like summer just thinking about that gorgeous coconut ice cream! Nicely done:)

Val @ Tips on Healthy Living said...

Oh! I haven't thought of using coconut milk for vegan ice cream. Great idea. By the way, I unpacked my own bookcase last week and color coordinated my books too. Glad you are loving your new neighborhood.

Katherine said...

Ooooo - I'd love to learn to make dairy-free ice cream for my daughter. The coconut milk - is it the canned coconut milk like Thai Kitchen - or is it the 1/2 gallon size in the refrigerator section like by So Delicious? Thanks so much.

{Sweet and Salty} said...

Thank you for sharing! This looks like a perfect dessert for a hot summer night! Love it! ...hahaha CHURN IT!

Anonymous said...

Is there a sub for the sugar. Would love a good gluten free sugar free vegan ice cream, dreaming, dreaming.

Karina Allrich said...

Thanks, All, for the parfait love.

Full fat coconut milk (well stirred) makes the creamiest coconut milk ice cream. If you use the less fat version in a carton it will be more like ice milk.

As for sugar subbing- you can do it. It will be less volume, less rich texture I imagine. Using honey or agave will work best.

Karina xox

kellypea said...

We've been loving coconut milk these days so I can imagine its wonderfulness in this! So glad you're loving your new digs. Keep the photos coming of your new 'hood! :)

Patricia Anahata Little LMP said...

Karina, Beet sugar is GMO!

ch said...

Karina--your writing is even more luscious than your recipes! I come to your blog for your way with words even more than your way with food. But soy? I'd really truly love to know why. And thank you so much for being here.

glutenfreehappytummy.com said...

woow, gorgeous as always, Karina! i love the beautiful layers of the parfait! thanks for sharing!

Red Star to Lone Star said...

I agree, it does look gorgeous. I want some right now!! Thanks for sharing :)

mysleepykitchen said...

I can't wait to make some coconut milk ice cream! I have cut way back on dairy, and since spotting a chocolate ice cream recipe that was made with coconut milk, I've been dying to get my hands on an ice cream maker! What with all the great health benefits of coconut, there is no reason NOT to make it! (well, except for my lack of an ice cream maker...) Thanks for the tip about using xanthan gum in the non-dairy ice cream recipes too - its all those little things that make gluten free cooking that much better!

Beth said...

Karina,

I am craving ice cream and having digestion issues from chemotherapy, sadly. Is coconut milk ice cream easier to digest? Rice milk? Suggestions? I know that you have had villi issues. Any help for my gluten free chemo ridden soul would be much appreciated. Thank you.

Ms. Jan said...

Karina,
Is the coconut milk in the ice cream recipe the type I find in the dairy case? Thanks!

Spastastic Mom said...

Oh that looks good, gonna have to try this one soon!!!

Madame Free-From said...

Beautiful pictures and definitely a recipe I'll be trying! I love all things coconut - cocktails, curries, desserts - so this sounds delish.

Anonymous said...

I made the vanilla coconut milk ice cream and it turned out amazing!!! It could be a touch less sweet. Does anybody know how little cane sugar can be used to achieve the same consistency?

Karina, I love your recipes!! I'm addicted to your site!

Dee/reddirtramblings said...

Okay, I'm in. I bought the ice cream maker. Thanks for the recipe. It's 103F here right now, and I'm hungering for some cool.~~Dee

Allana said...

Awesome Karina!

Just what I had in mind to make for a Fourth of July dessert...coconut ice cream with fresh berries. Alas, we're trying to eliminate refined sugars from our diet and was wondering if anyone has tried the suggested options (honey, agave). Likewise, I imagine that the amount of liquid sweetener should be reduced in this recipe...any suggestions or ideas?

Love your recipes!

Tina Hilburn said...

Loved this! Made with almond milk, but still delicious. I am allergic to milk and have missed ice cream (especially when the temps start to soar) and this satisfied my craving. Topped with fresh mint leaves and chocolate chips. Absolutely delicious! Thank you!

healthableoldsoul said...

Thrilled to have a recipe that fits all our dietary needs at this household! Finally, we can stay cool!

Ariana Schwarz said...

Just made a big batch of coconut milk, this will be perfect with summer berries from the market! Thanks for the recipe!

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