Thursday, June 4, 2015

Thoman Treats - Batch #1

Before Georgia was diagnosed with food allergies, I always envisioned taking our kid out for ice cream on big celebration days - good report card, great day at school, after getting a scary shot at the doctors, etc.  However, ice cream stands are now mostly a no-go in our house due to her dairy allergy.  A few places serve shaved ice, snow cones, or some other "safe treat" for her to eat, but it's not quite the same.  Even if we can find a safe option, we still have to worry about cross contamination with peanuts. 

Nick has been talking about getting an ice cream maker or the ice cream attachment for our KitchenAid mixer for years.  So, this year for Nick's birthday, Georgia and I surprised him with the mixer attachment!  He was pretty excited to try out his first batch on Memorial Day weekend, so we started googling and researching some dairy free recipes that might work for us.  We ended up combining a few different recipes together to make our first batch of official Thoman Strawberry Swirl Ice Cream.

Our main source of inspiration was THIS recipe with a few Thoman tweaks.

Strawberry Swirl Ice Cream

**Dairy-free, nut-free, egg-free**

  • 2-3 cups of fresh strawberries, hulled and chopped up into small pieces
  • 1/2 cup of sugar
  • 2 (13.5 oz) cans of coconut milk
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/2 cup of maple syrup
  • 2 tbsp. cornstarch


  • Heat a small sauce pan over medium heat, combine the strawberries and sugar.  Let it come to a boil and then simmer together for a few minutes.  We used a potato masher to mash the strawberries down until the whole thing was a bubbly syrup with small chunks of strawberries in it.  Remove from heat.
  • Heat a larger sauce pan over medium heat.  Remove 1/2 cup of coconut milk from one of the cans.  Combine the remaining 2 cans in the sauce pan and heat.
  • Add in the maple syrup and salt to the coconut milk.  Simmer over medium-low heat for a few minutes.  I stirred continuously to help everything blend.
  • In a small bowl, whisk together the 1/2 cup of reserved coconut milk with the cornstarch.  Once combined, pour into the coconut milk sauce pan.
  • Add the vanilla to the sauce pan and stir to combine.  Cook at a simmer for approximately 5-8 minutes as mixture thickens.   Remove from heat.

Here's the waiting game part...
  • Pour each mixture into a bowl to cool on the counter top.
  • After 30 minutes of cooling, place the coconut milk mixture into the freezer to cool down further for a few hours.
  • After 30 minutes of cooling, pour the strawberry sauce into a blender and combine to make a thick syrup.  Place into the refrigerator.

Now the fun part...
  • Get out your ice cream maker and follow the instructions on how to best prepare your ice cream.  We put the coconut milk base into our churner and let it run for approximately 10-15 minutes.  At that point, we turned it off momentarily and added in the strawberry sauce.  We turned it back on for an additional 5-10 minutes to combine.
  • Scoop out all the ice cream and place mixture into a shallow container and freeze overnight

When ready to serve, take out the container and left soften for a few minutes.

Was this time-consuming and a fair amount of work?  Yup.

Did it make my dairy allergy child happy?  Yup, which makes it all worth it to have "safe" ice cream at home!!

Would I add in some chocolate chip morsels next time?  ABSOLUTELY!!

We can't wait to play with our ice cream maker all summer long to make fresh and SAFE treats for our entire family.

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