I'm watching this. I need a DF for my daughter. Is there a sub for heavy cream at least for this recipe.

Yesterday while at the store I saw fat free half and half. How that's possible I wouldn't know. Lol. So maybe there is a DF heavy cream.

Maybe coconut milk or cream? I make frozen desserts with coconut milk sometimes. With a bunch of fruit and a little sugar. I end up with something between sorbet and popsicle. For best texture a tiny bit of alcohol helps.

I'm wondering if the coconut milk/cream would add a coconut flavor. ?

I've gotten pretty used to banana-based ice cream and I've been thinking the lemon might work well with it. If I have a chance I'll pick up some lemons today and try it tonight.

2Many. No way I'm trying the fat free half and half. I was just commenting that I saw it and wondered how cream could be fat free. Lol

I would recommend making it with cashew butter.

A high-powered blender (such as a Vitamix), will make the process fast and painless.

Cashew butter, made with 'raw' cashews imparts little flavor to the ice cream, but yields a sinfully-creamy texture.

I learned about the many uses of cashew butter via my vegan daughter.

Sol

Just be careful at first. I find that I can't stand more than a very small amount of cashew in cooking, although a handful of plain cashews never bothered me. No possibility of eating a piece of raw vegan lasagna, for instance, no matter how appealing the recipe. Cashew butter makes me very ill and I have almost no particular food allergies.

So go easy till you know she can tolerate it well.

The 'ice cream' recipe I like, uses 1 cup of raw cashews, which serves about 6 people, or 3 really hungry ones.

My daughter is allergic to dairy, and cashew-based desserts have never had an effect on her, nor me.

Needless to say, everyone should practice common sense, with any product substitution.

Sol

I found one set of recipes that subbed 2 avocados for the cream. Any one try this?

How about a really good lemon Sorbet?????? Anyone?

Okay, I tried the banana-based version, going roughly by this:

http://makethebestofeverything.com/2015/01/three-ingredient-lemon-nice-cream.html

It was very dreadful, acrid and strange-tasting. I've made a lot of variations on the blended frozen banana before, but this was the only really awful one. I didn't put in all that vanilla because 1.) I didn't have a full tablespoon left in the bottle, and 2.) in the past it's been my experience that while the frozen banana base doesn't taste like banana at all, if you add vanilla it brings out the banana-ness of it in a way that overpowers other ingredients you may add. But I'm quite sure more vanilla wouldn't have helped this one.

So I'd try with coconut milk/ cream of coconut, avocado, or cashew cream instead.

I don't know the original recipe from Pink but I use coconut milk for all my ice creams now. It just pleases everyone and no need for multiple variations...

Other nut milks work I've read but just use my basic. Might try adding some avocado next go at it.

So many recipes.

I have four flavors and rarely try anything new. GreenTea, Chocolate/roasted cacao nib, fresh mint/dark chocolate chip, and lemon/fresh rosemary.

It just pleases everyone and no need for multiple variations...

By variations, I meant chocolate, peanut butter, orange pineapple, raspberry, etc. Sorry I wasn't clear. There's no need for any variation on the basic recipe: banana frozen in chunks, blend. But this flavoring did not harmonize well.

I use coconut milk, Tai Gardens, full fat. No, I can't taste the coconut milk.

http://www.breadandwithit.com/strawberry-ice-cream

I posted this recipe just because it is good. I use the same amount of coconut milk as the cream or milk called for in a recipe. I don't use the milk in the refrigerator case. You can also buy coconut cream in the can if you need a thicker, richer milk.

I will also have to try it with the coconut milk or canned C cream. My daughter has the lactose intolerant problem pretty acutely. The pills don't help her any longer.

Thanks all.

Haagen Dazs has some great dairy free flavors now. I believe they are gluten free, also. I really like the chocolate fudge truffle and the coconut caramel.

https://www.haagendazs.us/products/non-dairy/

By variation I meant full cream/non-dairy. Referring to the original post. I don't stock milk or any dairy but yogurt so I could make a non-dairy this morning with what I have in my pantry. I meant that the non-dairy pleases the full-fat-dairy-ice-cream lovers just as well.

The strawberry recipe above does not need all the added sugar. The berries are so sweet on their own.

Haagen Dazs US uses corn syrup. The Canadian factory does not. Probably cheaper to make. Americans in general are less health conscious.

The only things I have to be concerned about is for my grandson. He is allergic to dairy, nuts and fish. Not lactose intolerant, epi pen-go-to the emergency room allergic. The rest can eat anything. We have no problems with any kind of sugar and they are all very fit. If I make a dessert of any kind, we do prefer it sweet. Otherwise, we just eat the fruit plain.

I will have to try the lemon ice cream. I have made a lemon sorbet before that every one liked. This is the brand of coconut milk I like. They do have a cream version.

https://www.mccormick.com/thai-kitchen/products

The recipe I posted above, I make in the Krups La Glaciere. If you make in the original large ice cream freezer, you would want to double it.

MamaPinky, Does yours make in a full ice cream freezer or the new small size?

ETA: Nevermind, I found the recipe and it one of the no churn ones.

Report: The coconut milk version was an utter failure... tasted like lemon scented coconut. We also tried the recipe with blueberries... nah. I guess we will stick to the original recipe for ice cream and make some Lemon Sorbet for DD.

Thank you for the report... and for trying, Kate. Sad to hear it : (

Sort of a waste of good product, but what if it had been great. I don’t mind experimenting

Since the coconut milk didn't work out, what about using almond milk and evaporating some almond milk for the cream portion?