Low FODMAP Ice Cream with Cashew Butter & Pretzels

My parents will never let me live down the period in my life where I used to sprinkle parmesan cheese on my chocolate ice cream. There was an Italian restaurant we used to visit near the house I was born in, and we would go there on a regular basis. First, I’d order plain pesto pasta with a huge bowl of parmesan cheese on the side. Then for dessert, out came the chocolate ice cream, and the wait staff always knew better than to take my cheese away.

Needless to say, this low FODMAP ice cream is a serious step up from my old chocolate-and-parmesan concoction days. FodShop was kind enough to send me some Artisana Raw Cashew Butter and Eskal Gluten Free Pretzels to experiment with, and I knew immediately I was going to make some killer low FODMAP ice cream out of them. If you’d like to buy any of these products to make this recipe yourself, I would love it if you’d use my affiliate code: http://www.fodshopper.com.au?rfsn=1967527.bffe2f

This recipe does not require an ice cream churner, because I don’t have one, and I haven’t met many people that do. There’s a trick to making smooth ice cream, so let’s explore the method a little bit more so that your end result is as creamy and smooth as possible.

The low FODMAP Ice Cream Base

First off, let’s talk about the low FODMAP ice cream base. The first key point is refrigerating the coconut cream for a few hours before starting, as well as the bowl you’re going to be mixing your ice cream in. Chilling the coconut cream means the cream separates from the oil so you end up with a thicker, creamier ice cream, and having a cold bowl means your ice cream will freeze faster. The quicker your ice cream freezes, the less icy it will be. So get your coconut cream, lactose free thickened cream, maple syrup and vanilla extract and put it in your chilled bowl, and whip it as quickly as you can with an electric whisk.

The Good Stuff

Then it’s time to add your glorious cashew butter ripple and your gluten free pretzels. I just plopped them on top of my ice cream base and folded them through with a fork. Now get that bowl in the freezer so it starts the freezing process ASAP.

The Secret

My absolute top ice cream hack, and probably the most important step in the whole process – every half an hour, get that bowl of deliciousness out of the fridge for a sec, and run a fork quickly through it before putting it back in to continue freezing. This will break up any ice crystals that might be forming and lead to a creamier, smoother ice cream. You’ll also make sure your cashew butter and gluten free pretzels are evenly distributed, cause you know you’re gonna be mad if there’s none in your scoop, don’t you? You will need to do this four or five times, but the results are worth the effort my friends.

This ice cream will also freeze a lot harder than commercial ice creams because of the simplicity of the ingredients and the lack of numbers and preservatives etc, so I would recommend taking it out of the freezer about 30 minutes in advance to thaw.

Low FODMAP Cashew Butter Pretzel Chunk Ice Cream

Prep Time 1 hour 10 minutes
Freezing Time 3 hours
Servings 4 people

Ingredients

  • 400 mL coconut cream
  • 400 mL lactose free thickened cream
  • 1/4 cup maple syrup
  • 1 tbsp vanilla extract
  • 50 grams Artisana raw cashew butter
  • 1 packet Eskal gluten free pretzels

Instructions

  1. Place a large mixing bowl in the fridge to chill, alongside your can of coconut cream. Leave them in the fridge for an hour.

  2. When the hour is up, take your bowl out of the fridge and spoon in your chilled coconut cream. Add the lactose free thickened cream, maple syrup and vanilla extract.

  3. Using an electric hand-held whisk, whip the ingredients together until they are smooth and lightly fluffy.

  4. Add your Artisana raw cashew butter and lightly crushed gluten free pretzels. Using a fork, quickly stir these through your ice cream base.

  5. Cover your bowl and place it in the freezer immediately to commence the freezing process.

  6. Every half an hour, remove the bowl from the freezer and run a fork quickly through the mixture before returning it to the freezer. This will break up any ice crystals that might be forming and lead to a creamier, smoother ice cream. You’ll need to do this 4 or 5 times.

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