Allergy free strawberry goat’s milk ice cream recipe

Half way through the freezing process.

Ingredients

• 3 cups long life goat’s milk
• 1 cup sugar
• 200gms plain goat’s cheese, crumbled
• 3 tablespoons glucose
• 5 tsp Orgran No Egg
• 1 tsp gelatine
• 2/3 cup strawberry sauce (homemade or bought)
• 1 tsp vanilla essence
• 150g frozen strawberries, partially thawed and chopped fine

Method

• Add crumbled goat’s cheese, sugar and 1 cup goat’s milk to bowl, mix until smooth.
• Add remaining milk, glucose and gelatine then mix until smooth.
• Add Orgran No Egg and mix until smooth. Mixture should thicken somewhat.
• Add strawberry sauce, chopped strawberries and vanilla essence. Then mix until smooth.
• Pour into freezing bowl/dish and place in freezer.
• Fold or whisk every 15 minutes until near frozen to break up any large crystals.
• Pour or spoon into storage containers to freeze.

Notes

• Will taste mildly like strawberry cheesecake as goat's milk has a stronger flavour than cow's milk.
• For a milder cheesecake flavour add less goat’s cheese and more milk and thickening agents (No Egg, gelatine or whatever you choose).

Allergy free chocolate coconut goat's milk ice cream recipe

Poured into my freezing dish and about to go into the freezer.

Ingredients

• 3 cups long life goat’s milk
• 1 cup sugar
• 200g plain goat’s cheese, crumbled
• 3 tablespoons glucose
• 5 tsp Orgran No Egg
• 1 tsp gelatine
• 2/3 cup chocolate sauce (homemade or bought)
• 40-50g powdered coconut milk
• 1 tsp vanilla essence
• 1 pinch mixed spice

Method

• Add crumbled goat’s cheese, sugar and 1 cup goat’s milk to bowl, mix until smooth.
• Add remaining milk, glucose and gelatine then mix until smooth.
• Add Orgran No Egg and mix until smooth. 
• The mixture should thicken somewhat.
• Add chocolate sauce, powdered coconut milk, vanilla essence and mixed spice. Then mix until smooth. 
• If the mix feels a bit slimy between your fingers then it is ready to go.
• Pour into freezing bowl/dish and place in freezer. If there are any lumps remaining in the mix then slowly pass it through a sieve while pouring.
• Fold or whisk every 15 minutes until near frozen to break up any large crystals.
• Pour or spoon into storage containers to freeze.