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I can feel that AIP ice cream season is upon us again. I know for some of you, ice cream is an all-round event but here in Vancouver, spring started out as cold and miserable so honestly it was the last thing I wanted to eat.
As I was thinking up a name for this recipe, I was reminded of the English nursery rhyme which is believed to have been named after a square dance of the same name that dates back to the mid 17th century. I got totally lost in this site, which you may find interesting as well. A lot of the old nursery rhymes are pretty gruesome, this one included, so goodness knows what the children thought at that time.
I think you’re going to like this AIP and dairy-free edible version though, which is satisfyingly creamy with a whole lot of tang. Using the entire flesh of the fruits means there’s no juicing involved, there’ll be less waste, you’re getting some fibre, AND a more intensely flavored ice cream. Enjoy!
- 1 large cara cara orange
- 4 tangelos
- 1 large Meyer lemon
- 1 regular lemon
- 1 400-ml can coconut milk (I use Aroy-D)
- 2 tsp orange blossom water
- ¼ cup honey (orange blossom if you have it)
- Large pinch sea salt
- Place a freeze-proof container into the freezer.
- Start by zesting all the fruits, putting it into a small bowl and then into the fridge. Peel and chop the fruits, discarding the pith and any pips. Do this over a large plate so you can capture the juice. Put the remaining flesh into a blender, together with the rest of the ingredients, except for the zest. Blend until smooth. Put the mixture into the fridge for at least 2 hours to chill thoroughly.
- Pour the mixture into your ice cream machine along with the zest. Churn according to manufacturer's instructions. Serve immediately or transfer to our chilled container and freeze until needed.
If you can't find orange blossom water, omit this.
13 comments
[…] You’ll enjoy the ice cream though! 😆 Find the recipe over at Autoimmune Wellness. […]
Does anyone know a substitute for the Coconut milk or coconut fat? I have really wanted to try certain recipes but it seems that I am sensitive to coconut. I may eventually try adding it back in but for right now I am staying clear of anything coconut. A bummer on the AIP.
Avocado (as strange as it sounds) works really well as a coconut substitute for ice cream. It will change the color, BUT, it truly does make a delicious ice cream. My favorite local ice cream shop was where I first skeptically tried a sample of avocado ice cream years ago, and they successfully converted me over to it’s place in ice cream making! Another option (that will add banana flavor but still be tasty) is to blend up frozen bananas with some avocado oil, or other mild flavored oil, and use that as a substitute.
Hi Kate.
This has induced me to purchase an ice cream machine! Was wondering, though, what do you use for your freeze proof container?
Best wishes,
Christine
Hi Christine, I have this container which is great, and is just the right size for a batch of ice cream. https://amzn.to/2Ie7kWZ.
Congratulations on your machine purchase – and here’s wishing you many delicious ice creams to come 😋
Got it! Just remembered that I also need to purchase a good ice cream scoop. Any recommendations?
I have a couple – https://amzn.to/2KPFyi7 and https://amzn.to/2IvWcF1 . They’re both absolutely fine, they just give different shape balls 🙂
Great ice cream!!! It’s such a refreshing flavor! Thank you!
I’m so pleased you liked it Deb 🙂
What can I substitute for a cara cara orange? Thank you.
Another large orange is fine. Choose the most flavourful you can, so ask the advice of your grocer if there’s a choice and you can’t decide 🙂
[…] 8. Oranges and Lemons Ice Cream […]
I’m wondering if you could give the weight of the lemons and orange in this recipe? I think the only time of year I can find this variety of citrus is in the winter, which isn’t when I want to eat ice cream. Since I’m substituting with regular oranges, it would be great to have a general idea of the weight so the ice cream doesn’t end up too runny. Thank you!