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Thread: P3 Recipes: Desserts

  1. #25
    Retired Moderator mgsondance's Avatar
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    thanks- i'm going to give that a go when i get to P3. i tried another recipe made with splenda, and it didn't come out either time- froze hard as a rock and the taste was awful. i do have a couple of recipes to try with coconut milk, too- plus i have the whey-low that is made for ice cream (which i won't use until P4)
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  2. #26
    Quote Originally Posted by mgsondance View Post
    thanks- i'm going to give that a go when i get to P3. i tried another recipe made with splenda, and it didn't come out either time- froze hard as a rock and the taste was awful. i do have a couple of recipes to try with coconut milk, too- plus i have the whey-low that is made for ice cream (which i won't use until P4)
    I would love to try your coconut milk recipe! Even though I thoroughly enjoyed my ice cream I am having a hard time with all the fat consumption. (I have no gallbladder, plus I think I could be lactose intolerant or at least bordering it.) The coconut milk or almond milk would be so much better for me if I am going to make ice cream on a regular basis!!
    I have heard that the key to making ice cream without a machine is to keep it moving. I don't know what the results would be if I tried to freeze what I made. I suppose if it looked hard I could try to put it in the food processor and see what happens.
    I do have to say that I really love the taste and the consistency of this homemade ice cream. My favorite ice cream of all time is peppermint so I am toying with the idea of putting some crushed sugar free peppermints in it.
    Please send me the coconut milk ice cream recipe, I can't wait to try it!



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  3. #27
    Retired Moderator mgsondance's Avatar
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    my favorite is peppermint, too- and i did buy some sf candies to put in it. here's what i have for recipes using coconut milk- they are for ice cream machines, but what some people do is put it in a fairly shallow bowl and put it in the freezer. then every 15', take it out and beat it- either vigorously with a spoon, or an electric mixer. that beats some air into it as it freezes. these recipes all have some form of sugar, but you could give it a try with a P3-approved sweetener and see what happens.

    Chocolate Coconut Milk Ice Cream:
    3 cups of unsweetened coconut milk (about two cans)
    2/3 cup of cocoa powder
    6 tablespoons agave syrup
    1 teaspoon vanilla extract

    Whisk cocoa powder in a small amount of coconut milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a stick blender. Make according to your machine's instructions.


    COCONUT MILK ICE CREAM
    honey/lavender/vanilla version

    1 14-oz can full fat coconut milk
    2 eggs
    1 vanilla bean, cut in half lengthwise
    1 T chopped lavender flowers, optional
    3 T raw honey (adjust up or down to taste, but less honey will make it freeze much harder in the freezer)
    ice cream maker

    Set up a double boiler by placing a heat proof bowl over a pot of simmering water (be sure it's simmering and not a full rolling boil, as this will give you better control later). Add the coconut milk and lavender to the bowl. Scrape the insides of the vanilla bean into the coconut milk, then throw in the whole bean pod as well. Stirring fairly frequently, heat until the coconut milk is hot but not boiling.

    Meanwhile, whisk the eggs well in a separate bowl. Once the coconut milk is hot, add a ladleful to the eggs while you're whisking - you want to bring the eggs up to the temperature of the coconut milk without scrambling them. Add in another ladleful of hot coconut milk to the egg mixture while whisking. Take the now hot egg mixture and whisk it into the bowl of coconut milk on the double boiler.

    Now, whisk constantly until the mixture thickens to a custard. This may take several minutes. If it's getting too hot and starting to scramble, remove from the heat immediately but keep whisking, then return it to the double boiler. Once it has thickened to a custard, remove the bowl from the heat and let it cool.

    Remove the vanilla bean pods. Once the custard is cool enough for you to stick your finger in it and hold it there without burning, whisk in the raw honey. Put the custard base in the refrigerator or freezer until it gets cold. Freeze in your ice cream machine per the manufacturer's instructions.

    Straight out of the machine this ice cream has a creamy soft serve texture. If you store it in the freezer for later, just let it sit at room temperature for about 10 minutes before eating to let it soften up a little bit.




    For a chunky version of this next refreshing ice cream, stir a cup of chopped peaches or strawberries into the coconut mixture before transferring it to the ice cream machine for freezing.
    Ingredients

    4 egg yolks
    1/2 cup sugar
    1 (13.5- ounce) can light coconut milk
    1 (13.5- ounce) can regular coconut milk
    2 teaspoons vanilla extract
    Method

    In a large bowl, whisk yolks and sugar together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined.

    Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.

    Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.



    Book- Vice cream- has ice cream recipes with non-dairy ingredients. plus this site: http://www.vegfamily.com/whole-family/ice-cream.htm


    other uses for coconut milk:

    * Substitute one cup of light coconut milk for one cup regular or 2% dairy milk and one cup regular coconut milk for one cup half-and-half or cream. Remember to shake the can well before opening.
    * For rich desserts such as crème brûlée or custard, regular coconut milk works best to give the consistency of rich dairy cream.
    * For lighter versions of cooked puddings and pie fillings, light coconut milk is a good substitute for dairy milk.
    * For rich frozen desserts such as ice cream, use regular coconut milk either alone or in combination with light coconut milk. If you use the light alone, you may get an end result that is more “icy” than creamy.
    * Substitute either regular or light coconut milk in just about any recipe calling for dairy milk including cakes, muffins, quick breads and cornbread, as well as soups, stews, and creamy dishes calling for cream, half-and-half or milk.
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  4. #28
    Hey thanks Margie!

    Is the coconut milk that you buy in cans different or the same as the coconut milk that you buy in the cartons (refrigerated section)? Just wondering which I should use.

    And.....guess what is in my freezer right now? Peppermint with candies! Yum, I just love peppermint because it tastes so cool and clean like ice cream should! I'd share it with you if you were here!



    R2 Starting Weight - _________
    Height - 5'3"
    P2 LDW - _________
    P3 Start Date - _________
    P4 Start Date - _________
    Female, Age 47



  5. #29
    Retired Moderator mgsondance's Avatar
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    And.....guess what is in my freezer right now? Peppermint with candies! Yum, I just love peppermint because it tastes so cool and clean like ice cream should! I'd share it with you if you were here!
    mmm.... i LOVE it! baskin robbins makes the best one. i've only found coconut milk in a carton, but it wasn't in the refrigerated section. can't wait to try some.

    just a few months before i started losing i broke down and bought a fancy ice cream maker that has a compressor in it- i had always wanted one. my goal was to be able to make lower fat gelatos, but they tend to be a bit grainy- guess you need an even better one! but the full fat stuff is marvelous.
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  6. #30
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    Hey everyone! Just joining in but I found this recipe while I was looking back and forth between this thread and the internet. Anyone think it is okay for day 2 of P3? I really, really want chocolate.

    http://www.food.com/recipe/mini-flou...e=null&st=true


    Thanks!

  7. #31
    Super Member! LynneR's Avatar
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    Vanilla Crack!

    Not sure if this has already been discussed, but found I am allergic to cocoa, so decided to try it with vanilla. This is my recipe:
    1 cup coconut oil (I use Spectrum raw/virgin/unrefined/organic)
    1/2 cup shredded coconut (I use Let's Do Organic 40% reduced fat)
    Vanilla to taste (I use homemade vanilla, so I think it is less concentrated)
    Stevia to taste

    Stir it all together, pour out onto two paper plates, set in the frige to solidify. Takes about 10 minutes. Then enjoy!

  8. #32
    what a set of yummy desserts. Surely everyone would want to try these!

  9. #33
    Senior Member Lola Smythe Pinkerton's Avatar
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    Here is something good for ph3 or ph4 when you want something sweet and chocolate. Mix together a couple tablespoons of almond butter or peanut butter, sweetener (I use xylitol), couple teaspoons cocoa powder, 1/4 t vanilla, and a tablespoon of cream. It will form a doughy paste. You can add sliced almonds or coconut also. I usually just eat with a spoon, but you can roll in little balls and then roll in nuts. Man I am addicted! I know peanut butter is not recommended, but I eat it sometimes.


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