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| Easy elegance. Summer fresh berries. Coconut ice cream. Boom. Parfait! |
We are slowly easing in to our new digs here on the cusp of Studio City and North Hollywood. I am still not cooking much. The truth is, I've eaten out more times in the last week (thanks to gluten-free vegan-friendly Hugo's), than I have in an entire year down in Redondo Beach (no Hugo's). My glistening, clean fridge is stocked with only frozen organic fruit (for smoothies), organic soy milk, bagged organic kale salad, and a jar of Vegenaise.
Oh my God. I am like, totally turning into a Southern Californian.
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| Butter Petals |
Stopping on my morning walk to smell the butter petaled roses.
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| Penguins are Chill |
Next thing you know I'll be shopping at Tujunga Village and Melrose Trading post for vintage bargains.
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| Blue Dress |
I'll be shooting groovy pics of street art with my iPhone.
I'll be making vegan parfaits with fresh berries from the farmer's market and coconut milk ice cream.
I'll be totally chill.
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| Fresh. Light. Creamy coconut parfait with fresh summer berries. |
Triple Berry Vegan Parfaits with Homemade Coconut Milk Vanilla Ice Cream
Nothing beats the simple elegance of a creamy coconut ice cream parfait. A triple play of fresh ripe berries not only looks gorgeous, it tastes divine and cool on a hot summer night. Add a fresh mint sprig and a squeeze of lime for a refreshing spike of palate cleansing flavor.
Ingredients:
Coconut Milk Vanilla Ice Cream (recipe follows)
1 1/2 cups fresh strawberries, washed, patted dry, stemmed, sliced
1 cup fresh blueberries, washed, patted dry
1 cup fresh raspberries, washed, patted dry
1 tablespoon raw organic agave nectar
Squeeze of lime, optional
Fresh mint sprigs
Instructions:
Chill six parfait glasses.
Toss the prepared berries in a bowl with a drizzle of agave and add a squeeze of fresh lime juice, if you like (lime is optional). Stir gently to coat.
Remove the coconut milk ice cream from the freezer and allow it to soften slightly, until it is easy to scoop.
Take out the parfait glasses.
Layer the coconut ice cream with the berries.
Top with a sprig of fresh mint.
Serves six.
Coconut Milk Vanilla Ice Cream Recipe - Vegan and Dairy-Free
When it comes to non-dairy ice cream, full fat coconut milk is a rock star. If you must avoid coconut, try using cold vanilla soy milk.
Ingredients:
2 cups ice cold coconut milk (full fat is best)
1 cup cane sugar
1-2 teaspoons pure vanilla extract
1/4 teaspoon xanthan gum (optional- see notes)
Instructions:
Pour the cold coconut milk into a blender container. Add the cane sugar, vanilla, and xanthan gum. Cover tightly and blend on high until the sugar is dissolved and the mixture is smooth and frothy. Pour the liquid into a frozen ice cream canister, cover, and start your machine. Churn it, Baby. Serve immediately for spectacular taste and texture. To store, spoon it into a freezer safe container and cover. Freeze. Soften slightly before serving for best flavor and texture.
Serves six.
Karina's Notes:
I use this Cuisinart ice cream maker- it's not the most expensive ice cream maker on the market- but it does a fabulous job. (Disclaimer: This is not a paid-for product review, it's the model I own. If you make a purchase through my Amazon Affiliate link, I do receive a small commission fee.)
Xanthan gum helps non-dairy ice cream stay creamy when frozen. If you prefer a gum-free dessert, omit it, and soften slightly before serving, stirring if needed to create a soft-serve consistency.
For palate cleansing refreshment, add a spritz of lime juice to the berries and serve with a sprig of fresh mint.
A version of this Gluten-Free Goddess® recipe originally appeared in Allergic Living.
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| Sometimes I add a squeeze of lime to the berries. |
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