Welcome to another Meatless Monday – this week is xanthan gum.
…and I have an amazing ice cream to share with you.
Xanthan gum is a food additive that is becoming more popular with the increase of gluten free diets. In gluten free baking, xanthan gum replicates the sticky consistency normally found with gluten. You need very little in a baking recipe – I generally follow the 1/4 teaspoon per 1 cup flour rule. Xanthan gum is also used as a thickener – increasing viscosity of sauces, dressings and smoothies.
Today, I am sharing an ice cream recipe using xanthan gum – it brings a smooth and creamy consistency and keeps it from becoming icy.
This ice cream is brightly flavored, perfect for the small glimpses of spring we are having. This will stocked in my freezer all summer long…
One word of caution when chopping lemongrass…
you may want to open a window – Extremely Aromatic!
lemongrass ice cream
dairy, egg, soy and gluten free, vegan
2 (15 ounce) cans coconut milk (full fat)
2/3 cup maple syrup*
5-7 lemongrass stalks, trimmed and peeled – outer layer removed
1 teaspoon xanthan gum
pinch sea salt
*taste and adjust to your flavor preference
Preparing lemongrass: after trimming and peeling outer layer(s), chop fine, mashing into a paste. Alternately, you can blend in a high speed blender, removing any larger strands that remain (I left some small fibers in this ice cream).
In saucepan over medium high heat, whisk together coconut milk, maple syrup and lemongrass. Stir constantly as mixture begins to bubble. Remove from heat, whisk in xanthan gum and salt, stirring until completely smooth. Allow mixture to cool. Pour into ice cream maker, proceed with manufacturer instruction.
Store in covered freezer safe container.
need more ideas?
here are a few of my favorite recipes using xanthan gum – all are gluten free and free of dairy and eggs, while still very fluffy light and perfectly textured. Delicious:
double rich chocolate pancakes
To see how other #MMAZ participants used xanthan gum, visit Heather:
{ 18 comments… read them below or add one }
oh my heavens, yes! remind me to make this when its 110F here. Or better yet, just come make it for me. please?
That sounds amazing! I love using xanthan gum in my gf baked goods and ice creams! Makes everything ooey and gooey! Love it!
Those broccoli cheese muffins are super cute! I need to make those for the boys (and me
)!
I hope you have a great week my friend!
What a creative ice cream! I am a total ice cream junkie and usual flavors are always the best.
I got so excited when I saw you were making ice cream! I can almost taste this… Must try! Lemongrass has some sort of mystique for me. I bought some once and never used it. Time to get on that!
Oh man. Lemongrass is one of my favorite flavors. I can’t wait for spring, I’m already craving all these cold refreshing foods but it’s still a bit chilly.
I obviously need an ice cream maker, because I love how light and refreshing this sounds!
Lemongrass and coconut sound like such a great ice cream combination. I bet this would be the perfect refresher on a summer afternoon!
I would just like to make a plea for full feed in the reader, pretty please!!!!
I learned finally what xantham gum is for exactly…thank you for explaining:)Thank you also for this fabulous ice-cream idea. xx
This sounds so good! But have one question… When you say 4-5 lemongrass stalks blended, what do you mean? you just take the whole stalk and blend it in a vitamix? or am I missing something… or are we supposed to grind it… Thank you in advance for answering my silly question!
hi Lorain!
no silly questions! sorry I was not more clear – when I made this ice cream the first time, I began by chopping the lemongrass stalks by hand – and then sort of mashing it into a paste. I had all of this in the directions, and have just updated the recipe to be more clear. I did end up simply blending the stalks, then removing any longer tough strands (you can see from these photos there are some small fibers in the ice cream, but I did remove a couple larger pieces – the Vitamix does a good job here).
hope that helps? cheers!
Kristina
You are fearless in the kitchen. You work with the most amazing ingredients.
Mmm, this makes me want to experiment with xantham gum
Lemongrass has been on the “try using” list for ages, I just never find the fresh version! Gotta keep checking at the international market.
I think my next Whole Foods cooking class is going to be on xantham gum, and I might have to come back to some of your recipes.
Now, if only I had an ice cream maker…
OOOH I would love if one of my recipes was a part of your class…
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.
thanks, Carole! I shared this and my ginger maple miso ice cream… I could have gone on and on, but stopped after two…
Kristina , thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and must say my ice cream cravings are now almost out of control! Cheers
Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?
Pps If you would like email reminders of future Food on Fridays, just let me know your email address. It will be kept private.