Well, better late than never, I say. We’re having first Seder at my friend Debbie’s, but will have 18 for second Seder at our house. Continue reading
Adapted from the classic magic cookie / 5 layer bars recipe. Continue reading
We recently discovered that Kidlet has followed in his parents footsteps and is lactose intolerant. Although there are a number of lactose free frozen dessert options out there, they can get pretty pricey. I adapted a recipe from the Ben & Jerry’s Ice Cream Cookbook to see if I could create a tasty frozen dessert at home. We liked how this turned out – good coconut flavor, not too sweet and the texture was similar to ice milk.
For the Base:
2 eggs whisked until pale yellow
Slowly add 3/4 cup sugar and continue whisking.
Whisk in 3 cups Silk Vanilla Coconut Milk and one envelope coconut cream powder. (you can purchase coconut cream powder at a well-stocked Asian or Thai market)
Chill the base for 4-6 hours in the fridge and the churn in your ice cream machine as directed by the manufacturer. Before it comes out of the churn, add in 1/4-1/3 cup toasted unsweetened coconut and a similar amount of chopped or grated good quality dark chocolate. I use Bob’s Red Mill unsweetened coconut.
Decant into a freezer safe container and let rest in the freezer for several hours.
Scoop up and enjoy!