Hi,
I suffer from IBS and much of the culinary world has been restricted away from me. But I have figured out that this curse at least allows me to eat home-made things with certain simple ingredients.
Coconut cream is especially tolerable for some reason. Dairy is OUT the question!!!
So I made my own ice cream from coconut cream to little success. I added 400g cream (20% fat), two tablespoons of cocoa powder (the kind that mixes), two tablespoons of peanut butter (natural with no chemicals and added sugar) and 20g sugar. Then, I put it in the fridge, taking it out every 30 minutes to stir it to break up the crystals. It reached a nice soft-serve consistency this way that I really liked but after 24-hours... well... it turned rock solid. With huge ice crystals. Leaving it out for as long as 20 mins didn't help at all.
I actually tried to adapt the recipe from this video.
I think this is because coconut cream isn't emulsified? If I freeze the coconut cream container as is without stirring, the cream separates from the water and freezes solid. Dairy cream isn't like that at all.
Also... too much sugar gets me also. I did only about 5g per 100g so 5%. Still tastes good. But I'm not sure if that will inhibit its ability to keep well.
Not all chemicals get me either. I'm fine with lecithin if it's my only option. But the purer the better.
Ah and maybe other non-dairy creams can work so long as they aren't processed to hail and beyond.
Please help me out. Does anyone have a good known recipe that works for them? I can't actually experiment much due to budget restraint and the fact that eating too much fat can get me as well (I don't really want to waste food). I can really have this every once in a while. So something well-known would help to get it right next time
Thanks...
I suffer from IBS and much of the culinary world has been restricted away from me. But I have figured out that this curse at least allows me to eat home-made things with certain simple ingredients.
Coconut cream is especially tolerable for some reason. Dairy is OUT the question!!!
So I made my own ice cream from coconut cream to little success. I added 400g cream (20% fat), two tablespoons of cocoa powder (the kind that mixes), two tablespoons of peanut butter (natural with no chemicals and added sugar) and 20g sugar. Then, I put it in the fridge, taking it out every 30 minutes to stir it to break up the crystals. It reached a nice soft-serve consistency this way that I really liked but after 24-hours... well... it turned rock solid. With huge ice crystals. Leaving it out for as long as 20 mins didn't help at all.
I actually tried to adapt the recipe from this video.
I think this is because coconut cream isn't emulsified? If I freeze the coconut cream container as is without stirring, the cream separates from the water and freezes solid. Dairy cream isn't like that at all.
Also... too much sugar gets me also. I did only about 5g per 100g so 5%. Still tastes good. But I'm not sure if that will inhibit its ability to keep well.
Not all chemicals get me either. I'm fine with lecithin if it's my only option. But the purer the better.
Ah and maybe other non-dairy creams can work so long as they aren't processed to hail and beyond.
Please help me out. Does anyone have a good known recipe that works for them? I can't actually experiment much due to budget restraint and the fact that eating too much fat can get me as well (I don't really want to waste food). I can really have this every once in a while. So something well-known would help to get it right next time
Thanks...