Chilling out with Chef Ben White — Easy Gluten Free Dairy Free Rocky Road “Ice Ice Baby” Ice Cream

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INGREDIENTS
2 cans (14 ounces each) coconut milk, refrigerated for at least 24 hours*

6 tablespoons (30 g) Dutch-processed cocoa powder (I use Rodelle brand)

1 packet (1 scant tablespoon) unflavored powdered gelatin

1/2 cup (4 fl. oz.) cool water

1 cup (200 g) sugar

1/8 teaspoon cream of tartar

1/2 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

3 ounces dairy-free semi-sweet chocolate chips

3 ounces walnuts, roughly chopped

3 ounces marshmallow fluff (store-bought or homemade)

*You must use full-fat coconut milk. Thai Kitchen brand coconut milk and Whole Foods 365 brand coconut milk both work well consistently for this application.

DIRECTIONS
Remove the two cans of coconut milk carefully from the refrigerator, without shaking them at all. The solid should have separated from the liquid during chilling, and you don’t want to reintegrate them. Remove the lids from the cans, scoop out only the solid white coconut (reserving or discarding all of the liquid), and place it in a large bowl. Add 4 tablespoons (20 g) of the cocoa powder to the coconut, and with a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), whip on high speed for about 2 minutes, or until light and fluffy and nearly doubled in volume. Place the chocolate whipped coconut cream in the refrigerator to chill for about 10 minutes.

The next step is to make a marshmallow base, into which you will fold the coconut whipped cream. In a small bowl, place the gelatin and 1/4 cup (2 fluid ounces) water and mix to combine well. Set the bowl aside and allow the gelatin to swell as it stands. Once the gelatin has swelled, transfer it to the bowl of a stand mixer (or a large bowl to use with a hand mixer).

In a medium, heavy-bottom saucepan, place the remaining 1/4 cup (2 fluid ounces) water, sugar and cream of tartar, and whisk to combine well. Cook the sugar mixture over medium-high heat until it reaches the softball stage, between 238°F and 240°F, on an instant read thermometer. Remove the saucepan from the heat immediately, and pour the cooked sugar mixture down the side of the bowl of the stand mixer into the gelatin mixture. Whisk to combine (the mixture will bubble) and allow the mixture to cool until the mixing bowl is no longer hot to the touch (about 5 minutes). Add the vanilla and salt, and beat the mixture on medium-high speed with the whisk attachment (or with a hand mixer) until the mixture is white, thick and glossy. It should nearly triple in size. It is ready when the mixture pours off the whisk (or beaters) very slowly when the attachment is raised. Add the remaining 2 tablespoons (10 g) cocoa powder to the bowl, and beat again with the whisk attachment to combine.

Remove the whipped coconut cream from the refrigerator and add half of it to the large bowl of marshmallows. Fold the coconut cream into the marshmallows, taking care not to deflate either the cream or the marshmallows. Add the remaining coconut cream and fold in again gently.

Scrape the mixture into a 2 quart freezer-safe container. Gently stir in the chocolate chips, walnuts, and the marshmallow fluff. Cover tightly and freeze until firm (about 6 hours). Serve frozen. It will not need to thaw at all to be scoopable.

From Gluten Free on a Shoestring.

ben

Some of you know Ben White as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs.

Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,

“Dad, you fix peoples pipes, I fix up people’s tastebuds

Who Stole the Cookies from the Cookie Jar?

Gluten Free Belgian Waffles

Cooking With Ben White — Gluten Free Deep Fried Pickles

Ben White — Lord of the Gluten Free Onion Rings

Homemade Reese’s Peanut Butter Cups

Gluten Free Red Cherry Licorice

Gluten Free -KFC Fried Chicken

Chef Ben White Goes Corny

Chef Ben White’s Trip to A Little Piece of Asia — Gluten Free Chicken Balls

Gluten Free Corn Dogs and the Old Carleton Place Alligator Hole –Chef Ben White

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About lindaseccaspina

Before she laid her fingers to a keyboard, Linda was a fashion designer, and then owned the eclectic store Flash Cadilac and Savannah Devilles in Ottawa on Rideau Street from 1976-1996. She also did clothing for various media and worked on “You Can’t do that on Television”. After writing for years about things that she cared about or pissed her off on American media she finally found her calling. She is a weekly columnist for the Sherbrooke Record and documents history every single day and has over 6500 blogs about Lanark County and Ottawa and an enormous weekly readership. Linda has published six books and is in her 4th year as a town councillor for Carleton Place. She believes in community and promoting business owners because she believes she can, so she does.

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