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Dairy-Free Black Tea & Mandarin Ice Cream With Shortbread Chunks
Infused with flavors of tea and orange, this Dairy-Free Black Tea & Mandarin Ice Cream With Shortbread Chunks is full of nourishing fats without the sugar spike of most ice creams. This recipe is Paleo, keto, LCHF, grain-free, gluten-free, sugar-free, and the most gourmet-tasting ice cream ever!
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 6 servings
Ingredients
Ice Cream
- 2cans full fat coconut milk
- 2mandarin orangeszested then peeled
- 4Yogi Positive Energy Sweet Tangerine tea bags
- 1/3cupDietz Sweetor coconut sugar - will not be keto
- 4pastured egg yolks
- 1/2teaspoonvanilla
- 1pinchsalt
Shortbread Chunks
- 1cupsuperfine almond flour
- 1/4cuppalm shortening
- 3tablespoonsDietz Sweetor coconut sugar - will not be keto
- 1teaspoonvanilla
- 1/2teaspoonbaking powder
Instructions
For The Ice Cream:
- Open one can of the coconut milk and add it to a small saucepan. Bring it to a simmer, then turn off the heat.
- Add the zest and orange slices of both mandarins plus the contents of the 4 teabags.
- Cover and let sit for 10 minutes.
- Once infused, pour warmed coconut milk, oranges, and tea into a blender — no need to strain!
- To the blender, add the remaining can of coconut milk, sweetener, egg yolks, vanilla, and salt.
- Blend on high speed for 30 seconds.
- Pour the mixture into your ice cream machine and use according to the manufacturer's instructions. I have and ADORE my Cuisinart Ice Cream Machine!
For The Shortbread:
- While the ice cream churns, make the shortbread.
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.
- Mix until the dough comes together and forms a ball.
- Press the entire ball of dough roughly onto the lined baking sheet. Press it about 1/4" thick. No need to make actual cookies here since it's going to be crumbled anyway. You're making one big "cookie"!
- Bake 10 to 12 minutes, or until golden brown.
- Remove from the oven and cool.
- Using a knife, cut the shortbread into chunks of your desired size. I did 1/4" squares.
- When the ice cream is finished churning, gently fold in the shortbread chunks and transfer to the freezer for at least 2 hours to firm up.