I really, really, really miss butter. I can’t decide which is worse for people with dairy sensitivities, no cheese or no butter. Can I say that I’m on the fence? Luckily, I happened upon butter flavored olive oil in (now) one of my favorite shops, Olive Basket. By the way, this oil is dairy free. Can you believe it? I know, right!? With out this stuff, my Buttery Vanilla Bean Ice Cream recipe would not be possible. But hey, if you can handle butter, do it. Ghee is the best option.
I am so happy that you guys can order from Olive Basket on line. But you should be very jealous of me…and anyone else who lives close by. When you walk through the doors, you will see thousands (or so it seems) of bottles full of infused oils and vinegars. And listen, you get to taste as many as you want!!! I purchased 5 or 6 bottles that day. Make sure to check out their website. They offer perfect pairings for your selections and they have a recipe index! My favorite (besides butter, of course) is the tahitian vanilla dark balsamic. Ice-cream is a no-brainer combo for this. The other night I cut up some strawberries and topped them with coconut butter, honey and this balsamic. Can I say heavenly?
If you like instant gratification, make sure to always have a can of coconut milk in the fridge along with your other choice dairy free milk. The colder your mixture is the quicker it will set in your ice-cream maker.
- Start prepping for the gelatin thickener by bringing some water to a boil.
- In a blender, add the coconut milk and dates. Blend until smooth.
- Add all other ingredients except for the gelatin mixture and blend until smooth.
- The water should be boiling by now. Put the gelatin powder in a bowl and pour the water over it while whisking. Whisk until throughly combine. Add this mixture to the other ingredients while the blender is running.
- Add the mixture to your ice-cream maker and follow their instructions.
This recipe is courtesy of the fabulous Dairy-Free Ice Cream cookbook that I’ve referenced before. I took Kelly’s basic vanilla ice cream recipe and beefed it up a bit. Everybody say “Thanks Kelly!”