This has been a very eventful week: it’s involved a reinjury of my knee, my car dying, driving for 9 hours, waking up at 4am, a clear liquid diet, and very little sleep. But finally – it has all come to an end. I learned a few things this week: 1. Brad is
insane wonderful for putting up with me. 2. Life (or a day) without food is horrible. 3. I have serious food ADD (my ideas for upcoming recipes: chewy caramels, irish coffee cupcakes with chocolate mousse, sweet onion jam…and that’s in the past 5 minutes).
Needless to say, I am in serious need of a drink and some good food. And some quality time in the kitchen.
I couldn’t bake anything since I am out of all my starches and flours. I’m a little low on some other goodies so I was left wondering what to I could possibly make to satisfy an indulgent food craving. After scouring the pantry I found a can of coconut milk and some white chocolate.
Bingo. Visions of sorbet started to dance in my head.
Luckily, these visions had also danced in someone else’s head…David Lebovitz to be exact. I quickly found a recipe for a white chocolate sorbet (which he was inspired to modify fro Gale Gand). I quickly got to work and made a dairy free sorbet with my lone cane of coconut milk, white chocolate, a vanilla bean, and a tiny bit of sugar.
This dairy-free sorbet is insanely decadent, just the right of sweet, and has hints of sensual vanilla bean.
If you don’t have an ice cream maker – you can freeze this in a container however it will most likely get pretty hard. David Lebovitz has some tips for this here. Look into buying an ice cream maker – they are seriously awesome.
Dairy-free White Chocolate Coconut Sorbet
adapted from David Lebovitz
Makes about 1 quart of sorbet
1 can of coconut milk (use the full fat – coconut has tons of healthy fats and you need the fat content here)
2/3 cup of water
1 tablespoon of sugar
1 vanilla bean, halved and seeds scraped out (you could use some vanilla bean paste too – try to avoid the vanilla extract)
8 ounces of white chocolate
1. Prep your vanilla bean if using. I highly recommend buying whole vanilla beans. There is no flavor that compares. Yes, they are pricey but you can reuse them multiple times and they have serious flavor payoff.
2. Combine the coconut milk, water, sugar, and vanilla bean in a medium saucepan over medium heat. Heat the mixture until just about to boil.
3. Once the milk mixture has warmed, remove from heat and mix in the white chocolate.
4. Combine milk and chocolate until smooth.
5. Put mixture over an ice bath or put in the freezer. If you put in the freezer, make sure you check and stir the mixture every few minutes. You want it to just cool all the way the through.
6. Once mixture is cooled, freeze according to your ice cream maker’s instructions.
Serve plain or with toppings – I like a creamy caramel sauce myself.
And colorful sprinkles…because I can.