Coconut Apricot Ice Cream

 

It is apricot season. I bought a whole box because I NEED apricot jam to last me through the year. But I could not resist making some ice cream with these little beauties. 

We have a lactose intolerant child in our home. And one of the tragedies of summer is how often she has to pass up ice cream. It really is not fair to an 8 year old. So, I decided to make a dairy free version for her. 

Instead of milk or cream I used coconut milk (from the can not the carton) to make this fruity treat for her and the family. I really love it. It has more of a creamy sherbet consistency than homemade ice cream. That just makes me love it all the more. I actually prefer frozen yogurt, gelato and sherbet over ice cream most days. It is just a little lighter and refreshing.

I also love the hint of coconut. I have declared my love of all things coconut in the past on this blog. So we won't go there today. But the coconut flavor is subtle and not overpowering at all in this ice cream.

Eat this plain or add some chocolate syrup. 

Doesn't it just look like summer in a bowl?

Coconut Apricot Ice Cream

3 Cups of apricots chopped

1/2 Cup of water

1/2 Cup Sugar

1 Cup of coconut milk (from a can, not lite)

3 drops of almond extract

1 tsp of lemon juice

Directions:

Cook apricots with the water in a small saucepan over medium heat until tender, about 8 minutes, Stir occasionally. Remove from heat and stir in the sugar until fully dissolved. Let cool until room temperature.Plan on letting it rest about 15 to 20 minutes.

Once cool, puree the mixture in a blender or food processor until smooth.  Stir in the cream, almond extract, and lemon juice.

Chill mixture  in fridge for 6-8 hours or overnight.

Freeze in your ice cream maker according to manufacturer's instructions.
It will be really soft serve straight from the ice cream maker. To harden place in a freezer container and freeze for an hour or two. 

Raspberry Coconut Bars

I have a confession to make. I am one of those gals that will always walk through the grass instead of on the sidewalk if it means that it is a shorter and better route. So, I think it is kind of funny when people assume I make everything from scratch. And they do occasionally. The truth is I a love a short cut. Especially when it comes to baking.

Which is why I love Jiffy Mixes. Especially the special flavors like Raspberry Muffin. On the side of the raspberry muffin box was a raspberry bar recipe. Sounds like a shortcut to a yummy dessert to me. I changed it a little by adding coconut because I am also one of those gals that thinks coconut makes everything better. OK, maybe not spaghetti and meatballs, but definitely everything else. You can substitute pecans or leave the coconut out if you are not a coconut gal (or guy).

Raspberry Coconut Bars
1 pkg of Raspberry Muffin mix (Jiffy)
5 TB margarine or butter, softened.
1/4 Cup quick oats
1/4 Cup shredded coconut
1/2 Cup Raspberry jam

Preheat oven to 350 degrees. Grease a 9" square pan.
Combine first four ingredients.
Mix with fork until crumbly.
Set aside 1/4 cup of crumb mixture.
Press remaining crumb mixture into pan.
Spread raspberry jam on top of crumb layer to within 1/2 inch of edges.
Sprinkle or drop reserved crumb mixture over filling.
Bake 25-28 minutes until slightly brown. 

Dairy Free Cornbread

We love a good cornbread in our house. A good homemade cornbread that is thick, moist and sweet. But the best cornbreads are made with buttermilk and we have a lactose intolerant kid in our house. Most lactose free cornbreads can be a little crumbly and dry. I wanted the best of both worlds -- Moist and dairy free.

So I Googled and made some alterations. And we have a  winner. This was almost as good as my go to buttermilk cornbread. We used the lactose free Smart Balance spread. (love this stuff).

• 1/2 cup dairy free margarine
• 2/3 cup white sugar
• 2 eggs
• 1 cup soy milk
• 1 TB of vinegar
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt