Indulge Without the Discomfort: Discovering Dairy-Free Ice Cream Delights
Managing food sensitivities can be difficult, especially when it means forgoing favorite treats or snacks. However, staying open-minded and exploring new options can help discover yummy alternatives that fulfill those cravings. After my gastric bypass surgery, despite adopting an inclusive approach to food, I’ve experienced changes in my food tolerances. Determined to still enjoy fun foods in moderation, I set out to discover enjoyable and delicious options that wouldn’t cause adverse reactions while maintaining its taste and texture. Dairy-free ice cream was an ideal starting point, as plant-based ingredients are readily available and simple to work with. In this recipe, I prioritized managing sugar and fat content to minimize potential stomach issues and create a delicious dairy-free snack.
Finding Balance with Dairy: Managing Fat and Sugar for Gastric Bypass Patients
I must admit that my primary motivation isn’t restricting dairy—I still enjoy adding milk to my lattes and snacking on yogurts and cottage cheese. Truthfully, I haven’t found a plant-based milk that replicates the creaminess and texture of low-fat milk, especially when heated. You might suggest coconut or oat milk, but so far, I’ve been unsuccessful in achieving the same taste, texture, and consistency. However, I’ve discovered that consuming dairy products with high-fat content and added sugars or syrups doesn’t agree with my stomach. As some of you may know, gastric bypass patients can experience gastrointestinal issues when consuming foods high in fat and sugar. If you’ve undergone this surgery, you’re likely familiar with this struggle. Like a gluten allergy or lactose intolerance, ingesting reactive foods can lead to discomfort, so avoiding them is always the best option.
Crafting a Healthier Indulgence: Combining Cashews, Oats, and Plant-Based Milk for a Nutritious Dairy-Free Ice Cream
When doing my research for the perfect recipe, I wanted to find some plant-based ingredients that had a smooth and creamy consistency when blended and would maintain that thick creamy texture once frozen. I am not sure what you think, but I have tried almond and cashew milk alone only to be left with dissatisfaction because it felt like a sorbet and not like an ice cream. Focusing on a mix of nuts and plant milk seemed to make the most sense to achieve that creaminess that I seek when looking for alternatives to ice cream. Enter the cashew and oat milk. I often swap whipped cream or cream cheese for cashew cream in no-bake pies, or even swap sour cream for cashew cream when making my favorite nacho dip. When it comes to plant milk, in my opinion, oat milk is very similar to cow’s milk, especially when maintained cold. Beyond providing a rich, creamy base for dairy-free ice cream, cashews and oats also offer additional health benefits. Both are excellent sources of dietary fiber, which supports blood sugar control and promotes a healthy gut microbiome. By incorporating cashews and oats into the recipe, the health benefits that came with the delicious taste were a happy accident. As we experimented in the kitchen with dairy free dessert options, here are some of the flavours that we enjoyed the most.
Dairy Free Ice Cream
Equipment
- 1 Ninja Creami
- 1 Blender
- 1 Pan for strawberry reduction
- 1 Saucepan for Lemon curd
Ingredients
For the ice cream base
- 1 cup Raw Cashews For a smoother, creamier texture, consider soaking the cashews in hot water for an hour before blending. While this step is optional, it's highly recommended for a creamier consistency.
- 1 cup Unsweetened Oat Milk
- 0.5 Cup Stevia
- .75 tsp Vanilla Bean Paste
Peanut Butter and Biscoff Flavour
- 0.5 cup Unsweetened Powdered Peanut Butter
- 1 tbsp Biscoff Melted
Lemon Curd Flavour
- 2 Lemon Two lemons should provide you about 1/2 a cup of juice Feel free to adjust the amount to suit your personal taste preferences.
- Lemon Zest Simply use a grater or zester to remove the thin outer layer of the lemon peel, avoiding the bitter white pith underneath.
- 2 tbsp corn starch Arrowroot powder is an option if you are Whole 30 or paleo
- 2 tbsp plant butter melted
- 1 cup Plant-Based Milk Almond is my preference, but any plant-milk will do.
- 2 tbsp stevia
Strawberry reduction
- 1 cup frozen strawberries
- 2 tbsp stevia
Vanilla Skor
- 3 tbsp Skor Bits
Instructions
For the ice cream base
- Soak the cashews in boiling water for one hour. This step helps to soften the cashews for a smoother texture.
- Combine the oat milk, stevia, vanilla bean paste, and soaked cashews in a blender. Blend the mixture until smooth, ensuring all ingredients are well incorporated and the cashews are fully puréed.
- Pour the blended mixture into your Ninja Creami containers. If you're not planning to add any additional flavors, freeze the containers for 24 hours to allow the Dairy-Free Ice Cream base to solidify. This will ensure that your ice cream has a creamy, ice-cream-like consistency when it's ready to be enjoyed.
- After your Dairy-Free Ice Cream has frozen completely, use a spoon or spatula to create a well in the center of the Ninja Creami container. Pour about ¼ cup of plant-based milk into the well and blend the mixture using the Ninja Creami until it reaches a smooth, creamy texture.
Vanilla Skor
- Add 3 tablespoons of Skor bits into the Ninja Creami mix-in cycle and process until the bits are fully incorporated. This will create an ice cream with a rich, toffee-like flavor of Skor, adding a crunchy texture to your frozen dessert.
Peanut Butter and Biscoff flavour
- Add ½ cup of powdered peanut butter to the ice cream base. Mix well until the peanut butter powder is fully incorporated and evenly distributed throughout the base.
- Once your flavored Dairy-Free Ice Cream has reached the desired creamy texture, scoop it into a serving bowl.
- Melt the tablespoon of Biscoff spread and drizzle it over your Dairy-Free Ice Cream. For an extra burst of freshness and color, top the dessert with some fresh raspberries. Serve and enjoy!
Lemon Meringue
- Zest and juice the two lemons.
- In a medium saucepan, whisk together the plant-based milk and cornstarch until smooth.
- Add the lemon juice, lemon zest, stevia, and plant-based butter to the saucepan.
- Cook the mixture over medium heat, stirring continuously, until it thickens and coats the back of a spoon.
- Remove the lemon curd from the heat and let it cool completely before using in your Dairy-Free Lemon Meringue Ice Cream.
- Add a few dollops of the cooled lemon curd into the well of your container, run the Ninja Creami's mix-in cycle to blend the lemon curd into your Dairy-Free Ice Cream
Strawberry reduction
- Preheat the pan to medium to high heat.
- Allow frozen strawberries to thaw, then place them in a bowl. Use a fork or a potato masher to mash the strawberries until they reach a chunky, jam-like consistency.
- In a saucepan, combine the mashed strawberries and stevia. Cook over medium heat, stirring occasionally, until the mixture thickens and reduces. Once the strawberry mixture has reached the desired consistency, remove it from the heat and allow it to cool completely.
- Add a few dollops of the cooled strawberry reduction into the well of your container, run the Ninja Creami's mix-in cycle to blend the lemon curd into your Dairy-Free Ice Cream
Delightful Dairy-Free Ice Cream: A Nutritious and Versatile Base for Endless Flavor Possibilities
While this recipe was designed to meet my family’s dietary needs, it’s still important to enjoy it in moderation as a special treat. A significant advantage of this Dairy-Free Ice Cream is the dietary fiber content found in the cashews and oats, which helps maintain a happy and healthy gut. Additionally, fiber keeps you feeling full longer, ensuring that even with reduced sugar, this dessert will satisfy your cravings without sacrificing nutritional benefits.
For those with gastrointestinal issues related to fat and sugar, this recipe offers a fantastic alternative to enjoy fun and tasty desserts without worrying about discomfort. You can enhance your ice cream by pairing it with a waffle sundae or crumbling your favorite almond butter cookies or Peanut Butter Pieces on top. With this versatile Dairy-Free Ice Cream base, there’s no limit to the flavors you can create, so have fun exploring and experimenting with new combinations!
