Coffee & Vanilla Soy Icecream GF DF Low

Start this about 2 days before you need to serve it


750ml (3 cups) soy milk
1 litre So Good Vanilla Bliss ice-cream
1Tbsp decaf coffee granules (Moccona)
Pre-made honeycomb
1 Tbsp boiling water
1Tbsp decaf coffee granules (Moccona)
6 egg yolks
½ cup boiling water
150g (23/ cup) caster sugar
• Dissolve 1 Tbsp of boiling water & 1 Tbsp decaf coffee granules in a mug
• Add this to the soy milk in a saucepan on the stove and heat until it shows signs of just starting to boil and then remove from the stove
• Beat the egg yolks with the sugar until pale and thick (several minutes)
• Pour hot soy milk over the eggs, with the beaters moving slowly to the milk does not splash up
• When fully combined, return the mixture to the saucepan and place it back on the stove to cook for another 4 minutes, until thickened (be careful it may rise out of the pan)
• Take from the stove and cool

If you have an ice-cream maker you can pour this into the machine at this stage and follow the machine instructions.
If you do not have an ice-cream maker…
• Pour the mixture in a shallow tray and place it in the freezer until the edges are frozen
• Remove from the freezer and pour it back to the electric mixer and beat it for 1 minute.
• Pour this back into the shallow tray and put it back in the freezer.
• Repeat this step 2 more times (the freezing period each time is shorter)
• Now pour the mixture into a loaf shaped tin lined with plastic wrap (so it can turn out).
• Don’t fill it higher than half was up the sides of the tin.
• Pour any left-over mixture into a separate bowl to freeze
Once it’s frozen
• Take the Vanilla Bliss ice-cream from the freezer & allow it to defrost for about ½ hour.
• Pour it into a bowl and whisk it until it forms a uniform soft mixture.
• Pour this on top of the frozen coffee ice-cream layer.
• Any excess can go back to the soy container to re-freeze.
• Place it back in the freezer to freeze

To serve:

• Cut into slices with hot knife

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

Free from gluten/wheat and dairy foods

containing gluten/wheat and or dairy foods

free from gluten/wheat or dairy food

containing gluten/wheat and or dairy foods

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