gluten free by nature — casein, soy and entirely almost sugar free…

Last weekend, we were out and about on a family excursion. We stopped at Cold Stone Creamery after I had read an article stating they carried a pretty big selection of gluten free ice creams. We rarely buy ice cream from a shop – so it was a huge treat. My quest was also to locate a casein free selection – which narrowed down my choices drastically – to one solitary pick: strawberry sherbet. It was very good. But, it was also VERY sugary. I left inspired to make a healthier sherbet with a little twist…

This recipe is inspired by Boulder-based Brigitte Mars and her Rawsome cookbook. I find her recipes fascinating. She has one for raw strawberry lemonade, which I tried and really liked.  As soon as I tasted it I decided it could be rather amazing as an ice cream. So I made a few adjustments,  whipped all the ingredients in my blender and then transferred to my ice cream maker. It came out wonderfully - with a lovely tart zing to it. For the freshly squeezed lemon juice, I find that lemons will render more juice when they are at room temperature.

This sherbet is pictured a top a gluten free, casein free, soy free ice cream cone. Believe it or not – they do exist. You can find a post on it here. I read this very interesting snipit a few weeks ago about getting the most out of your ice cream eating experience. According to the text, people licking ice cream from a cone thought the ice cream tasted much better than say, eating with a spoon.   Scientifically, when one licks ice cream it is quickly bought to room temperature by the tongue, which activates the taste buds and apparently registers a “truer” taste experience. Using a spoon, on the other  hand, delivers cold ice cream in a larger quantity to the tongue – resulting in a less enjoyable experience. I have yet to experiment in a proper side-by-side taste testing :)

2 cups organic strawberries, green stems removed
1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
3 tblsp organic frozen orange juice concentrate
1/3 cup honey
1  14 ounce can regular or lite coconut milk (I used lite)
1 tblsp vanilla

Pour all ingredients into your blender. Transfer to the chilled bowl of your  ice cream  maker. Proceed according to manufacturers instructions.

Tags: casein free strawberry lemonade sherbet, dairy free strawberry lemonade sherbet

This entry was posted on Sunday, July 19th, 2009 at 11am and is filed under desserts, ice cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.