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Simple dairy free Tutti Frutti Ice Cream recipe
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5 from 2 votes

Creamy Dairy Free Tutti Frutti Ice Cream

A deliciously simple dairy free Tutti Frutti Ice Cream recipe. Using a collection of easily sourced candied fruits and a touch of liqueur (optional) to add extra depth to the flavour of this internationally recognised fruity ice cream flavour.
Prep Time30 minutes
Freeze12 hours
Total Time12 hours 30 minutes
Course: Dessert, Treat
Cuisine: Vegan
Keyword: Dairy Free, Gluten Free, Ice Cream, Tutti Frutti, Vegan
Servings: 10 scoops
Calories: 218kcal
Author: Glutarama

Ingredients

  • 300 g dairy free condensed milk [to make you own see post or notes]
  • 200 ml dairy free cream on this occasion I used Elmlea Double
  • 30 g butter or butter alternative (I use Flora plant butter) I used Flora Plant Butter
  • 1 tbsp almond liqueur (optional) I used Amaretto
  • 1 tbsp orange liqueur (optional) I used orange gin
  • 50 g angelica chopped into small pieces
  • 50 g candied mixed peel
  • 50 g glace cherries
  • 50 g candied pineapple pieces

Instructions

  • If making your own condensed milk do this first and set aside to cool to room temperature.
  • If using alcohol you have the option to measure out the angelica, mixed peel, cherries and pineapple and add the 2tbsp of different or same liqueurs and let these stand for a while. How long is up to you and depends on how quickly you want your ice cream.
    Note: for this recipe I did not do this and simply added the 2tbsp of liqueur to the ice cream as I made it, this kept the ice cream a creamy white colour.
  • In a mixing bowl beat your cream and softened butter until it stiffens.
  • Add the condensed milk (liqueur if adding separately) and beat again to combine.
  • Now using a silicone spatula fold in most of the candied fruits, keep some back to decorate your tub of ice cream.
  • Spoon the ice cream into a large enough container - this makes approx 900ml of ice cream
  • Once smoothed down top with the leftover candied fruits to decorate.
  • Freeze for about 12hrs and then you're ready to serve on it's own or accompanying a dessert.

Notes

Dairy Free and Vegan Condensed Milk Recipe
Empty a 400ml tin of coconut milk into a medium saucepan, add 150g caster sugar and stir to combine. Place on a high heat and stir until bubbling. Turn heat down to a gentle rolling boil and leave for 15 minutes. Don’t leave unattended and stir occasionally, the condensed milk will halve in volume and go a wallpaper paste colour! Remove from the heat, pour into a glass heatproof jug and cool to room temperature, this will take about an hour.

Nutrition

Calories: 218kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 79mg | Potassium: 154mg | Fiber: 1g | Sugar: 32g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg