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 mins
Freeze12 hours hrs
Total Time12 hours hrs 30 minutes mins
Course: Dessert, Treat
Cuisine: Vegan
Keyword: Dairy Free, Gluten Free, Ice Cream, Tutti Frutti, Vegan
Servings: 10 scoops
Calories: 218kcal
Author: Glutarama
- 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
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.
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.
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