Sunny days give me summer cravings: refreshing drinks, fresh fruit and ice-cream! Last year, when I was on the candida diet, I was very frustrated not being able to have ice-creams, until I stumbled on an ice-cream maker who had on offer daily two gluten free, lactose free and sugar free flavours. This encouraged me to sudt my old ice cream maker that had not been used for ten years to create this recipe: pretty, colorful sugar free (yes!), lactose free and gluten free popsicles. With their exotic tast, they will you make you feel like you are on a holiday! Do not worry if you do not have an ice cream maker, you can make these popsicles without, you will simply need more patience before you can taste them ;-).
Ice-creams on the market are not adapted to the candida diet because they contain invert sugar, a sugar whose structure has been modified so that it does not crystallize and remains liquid. Invert sugar is the ingredient that makes the sorbets you buy in supermarkets so soft. In this recipe, invert sugar is replaced by vegetable glycerin.
Glycerin is found mostly in fatty acid esters (triglycerides) from animal and vegetable fats, as well as some fatty oils. It was discovered in 1779 by Scheele. Viscous, colorless, odourless and slightly sweet, it is soluble in water and in alcool. It absorbs water easily and is very stable, making it an excellent preservative. It is non-toxic, non-irritating and has no negative impact on the environment. Vegetable glycerin you find on the market is derived from rapeseed. With ist slightly sweet taste and its low glycemic index, it will give a sweet flavor and soft texture to your recipes without affecting your blood sugar levels. It is thus a perfect additive for people who need to ve careful with their sugar intake.
Apart from vegetable glycerin, this recipe contains nothing but fruit and coconut milk! A treat with no guilt! Coconut will bring you iron, manganese, copper, phosphorus and selenium. Besides being delicious, mango and passion fruit are rich in antioxidants, beta-carotene, fiber and vitamin C. I used the popsicle molds from Ikea for making the popsicles you see on the pictures, but you can you simply pour the mixture into a container with lid and scoop it.
YIeld: 12 popsicles or 750 ml ice-cream
- 1 mango
- 4 passion fruit
- 200 ml coconut milk
- 50 ml grated coconut
- 4 tbsp vegetable glycerin
- In a bowl, mix coconut milk, grated coconut and 2 tbsp vegetable glycerin.
- Pour into ice cream maker, and let it set for a few minutes. Store in the freezer. If you do not have an ice cream maker, pour into a container, put in the freezer and mix with an electric whisk every 20-30 minutes. This will give a soft texture to your ice-cream, just as if you had used an ice-cream maker.
- Cut the passion fruit in half, draw-in the flesh with a spoon and sieve it to extract the juice.
- Peel the mango, cut into pieces.
- Blend the mango pieces with the passion fruit juice and 2 tbsp vegetable glycerin, until you get a smooth texture.
- Pour into ice-cream maker and let it set for a few minutes, or pour into a container, put in the freezer and mix with an electric whisk every 20-30 minutes as for the coconut mixture.
- When your two mixtures have begun to set, mix gently to obtain a marbled effect. I have not been sufficiently gentle when preparing the popsicles on the pictures, hence difficult to distinguish the marbled texture 😉
- Using a spoon, spread the mixture into popsicles molds and let them set for at least two hours. If you do not have molds, simply pour the mixture into an airtight container store in the freezer.
That’s it, you can enjoy your homemade ice-cream! Let me know your favorite fragrance ice, so I can crete more recipes for this summer.
See you soon,