Tuesday, 10 June 2014

Dairy Free: Knickerbocker Glory


Knickerbocker glories! Was there ever a better name for a dessert? On a hot, sunny day it's hard to get better than a pile of fruit and cream and syrup and ice cream. Unless of course, you're lactose intolerant or avoiding dairy. Never fear! We've put our thinking hats on to create a knickerbocker glory that's completely dairy free, and also has no refined sugars. Hurrah! 

The basis for ice cream part here comes from our amazing five minute ice cream. This takes a little longer, but you'll still be sitting down with a glass of delight inside of 15 minutes. Obviously feel free to mix it up with other flavours: banana, strawberries, even coffee or dark chocolate would work well. 

Dairy Free Knickerbocker Glory (Makes enough for 1-2)
Preparation time: 15 minutes

You will need:
For the syrup:
  • 2 handfuls frozen berries (strawberries or raspberries)
  • 4 tbsp water
  • 1 tbsp agave nectar
The cream:
  • 150ml coconut cream (Place a tin of coconut milk in the fridge overnight. Don't shake; open it carefully and scoop the solid, firm cream from the top of the can).
  • 1 tsp vanilla extract or seeds from 1/2 vanilla pod
  • 1 tbsp of agave nectar
For the ice cream:
  • 200ml coconut milk 
  • 1 tbsp agave nectar
Also:
  • Loads of ice 
  • 8 tablespoons of table salt
  • 1 large Ziploc bag
  • 1 small Ziploc bag
For the rest:
  • Selection of chopped exotic fruit, pineapple, mango, passion fruit etc, enough for a couple of handfuls
  • Chopped nuts (optional)
  • Cherry!
Make it!

The fruit syrup:
  1. Place the frozen or defrosted frozen berries in a small saucepan, along with the water and agave nectar. 
  2. Stir together. Place over a low heat and simmer for 10 minutes until reduced and sticky. Blend with a handblender or push through a sieve into a jug and set aside. If it's a little thick, add tablespoon or two more water.
The coconut whipped cream:
  1. Place the firm layer of coconut cream from the top of the can in a bowl, along with the vanilla extract and agave. Whip with an electric whisk for few moments until creamy. 
The ice cream:
  1. Half fill the large Ziploc bag with ice then add the salt. Shake well to mix it together.
  2. Place the coconut milk and agave in a jug and mix well. 
  3. Pour into the small Ziplock bag, seal it, and place it inside the large, ice-filled bag. 
  4. Cover with more ice, seal and shake very quickly for 5 minutes. Lots of elbow grease! Arm workout! The more you shake and squeeze the ice cream, the better it will be.
  5. After five minutes you should be there and ready to scoop...
  6. Place the chopped fruit in the bottom of a tall sundae glass and spoon over half the syrup.
  7. Scoop the ice cream on top of the fruit, then pour over the rest of the syrup, reserving a little bit.
  8. Spoon the coconut cream onto the ice cream, top with that all important cherry, a drizzle of syrup, chopped nuts (if using) and dive in! 

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