Allergy free creamy mixed berry ice cream recipe

Ingredients

• 300-500g berries, fresh or frozen, to taste
• ½ tsp vanilla essence
• 250mls lactose free milk
• ¼-½ cup sugar, to taste (optional)
• 2 tsps guar gum
• 2 tbsps glucose syrup, warmed over hot water
• 500mls lactose free cream, chilled

Method

• Put the berries, vanilla, sugar, guar gum and milk into a food processor and mix for 40-50 seconds until smooth.
• Pour the mixture into a pan and stir in the cream and glucose syrup.
• Open the ice cream machine and pour in mixture.
• Turn on the machine and allow it to stir until the desired consistency is reached.
• Spoon the ice cream from the machine into an air tight container and freeze.
• If you don’t have a machine, blend until smooth and freeze. While freezing whip the mixture every hour to break up any large crystals until the mixture is nearly frozen through. Then leave to freeze completely.

Allergy free choc chip mocha goat’s milk ice cream recipe

Half frozen and in need of a little mix stirring.

Ingredients

• 3 cups goat’s milk
• 1 cup sugar
• 200g plain goat’s cheese, crumbled
• 3 tablespoons glucose
• 5 tsp Orgran No Egg
• 1 tsp gelatine
• 1/3 cup iced coffee mix
• 1/3 cup chocolate milk mix (liquid)
• 100g 70% Lindt dark chocolate, chopped very fine

Method

• Add the 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 chocolate and coffee mixes along with the chopped chocolate.
• Then mix until smooth.
• 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, making sure the choc chips are spread evenly through the ice cream.

Ice cream and ice cream toppings recipe list

Ice cream

Allergy free rum and raisin goat’s milk ice cream recipe

Allergy free choc chip choc raspberry goat’s milk ice cream recipe

Allergy free strawberry goat’s milk ice cream recipe

Allergy free chocolate coconut goat's milk ice cream recipe

Allergy free lime cheesecake goat’s milk ice cream recipe

Allergy free choc chip mocha goat's milk ice cream recipe

Allergy free creamy mixed berry ice cream recipe

Toppings

Allergy free dark chocolate magic topping recipe

Sorbets and gelatos

Allergy free pear and ginger sorbet recipe

Allergy free no added sugar mango banana sorbet recipe

Allergy free no added sugar peach and passionfruit sorbet recipe

Allergy free cherry and chocolate sorbet recipe

Allergy free rum and raisin goat’s milk ice cream recipe

Ingredients

• 250g raisins
• 100ml dark rum
• 3 cups long life goat’s milk
• 1 cup sugar
• 200g plain goat’s cheese, crumbled
• 3 tablespoons glucose
• 1 tbsp treacle
• 1 tsp gelatine
• 6 tsp Orgran No Egg
• 1 tsp vanilla essence

Method

• Place raisins and rum in a pan and bring to the boil then allow the mixture to cool until the raisins have softened.
• Add the crumbled goat’s cheese, sugar and 1 cup goat’s milk to a large bowl and mix until smooth.
• Add the remaining milk, gelatine and glucose then mix until smooth.
• Add the Orgran No Egg and mix for 5 minutes. Mixture should thicken somewhat.
• Add the treacle and vanilla essence then mix until smooth.
• Fold through the raisin mixture.
• Taste test and add rum if needed.
• 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.
• Once in a while, before it is completely frozen, run a spoon through the ice cream to make sure the raisins are evenly distributed.

Allergy free dark chocolate magic topping recipe

Ingredients

• 1¼ cups Lindt 70% dark chocolate, broken into pieces
• ½ cup solid coconut oil

Method

• Melt the chocolate and coconut oil in the microwave about 1 minute.
• Allow the mixture to sit a few minutes to allow the heat of the oil to melt the chocolate.
• Stir until smooth.
• If there are any chocolate chunks left then an extra 30 seconds in the microwave should melt them.
• The mixture should be runny.
• Pour the mixture into a glass bottle.
• Store in the refrigerator.
• To serve, heat the glass bottle with the cap open or off (if metal) in the microwave for 30 seconds until liquid.
• Stir and heat for another 30 seconds if not liquid yet.
• Once ready, pour the magic topping over allergy free goat's milk ice cream and wait a few seconds.

Shaky cam but you get the idea.

Notes

• You can use any chocolate you can eat or even use homemade chocolate (see various recipes).
• There are various allergy free goat's milk ice cream recipes available.
• Candy oils can be used instead of essences but these are harder to find.
• Use a sanitised bottle. To sanitise, half fill the bottle with water and boil it for 6 minutes in the microwave.

Allergy free choc chip choc raspberry goat’s milk ice cream recipe

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
• 1/3 cup raspberry sauce (homemade or bought)
• 1/3 cup chocolate sauce (homemade or bought)
• 1 tsp vanilla essence
• 150g frozen raspberries, partially thawed and chopped fine
• 100g Lindt 70% chocolate, 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 chocolate and raspberry sauces, chopped raspberries and vanilla essence. Then mix until smooth.
• Fold in finely chopped chocolate.
• 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 like chocolate cheesecake as it has a stronger flavour that normal milk based ice cream.
• 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 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.

Allergy free lime cheesecake goat’s milk ice cream recipe

Just a little more freezing to go...

Initial taste testing says: this is awesome.

Ingredients

• 3 cups long life goat’s milk
• 1 cup sugar
• 200g plain soft goat’s cheese, crumbled
• 3 tablespoons glucose
• 5 tsp Orgran No Egg
• 1 tsp gelatine
• 4 limes, pulp-free juice and finely grated rind

Method

• Add crumbled goat’s cheese, sugar and 1 cup goat’s milk to bowl, mix until smooth.
• Add remaining milk and, glucose and gelatine then mix until smooth.
• Add Orgran No Egg and mix until combined. Mixture should thicken somewhat.
• Add lime juice and rind and 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 like lime 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).