recipes with ice cream image
sixxred
I am intolerant to dairy and soy and I am looking for a recipe for Ice Cream using Rice Milk? Anyone ever tried this? I am thinking it won't be very creamy at all since rice milk is very thin. I've seen rice milk ice cream advertised but I live in Scotland and it's hard to get a hold of these things.
I have an ice cream maker if this helps
Thank you!
Answer
try this
Fudgesicle Ice Cream
This vegan ice cream is fudgier and icier than real ice cream - very similar in taste and texture to a Fudgesicle. It gets very hard in the freezer so if you have leftovers, plan to leave them out up to 30 minutes (depending on how much you have) to soften before eating.
* 4 cups soy or rice milkrice milk
* 2 tablespoonstablespoons arrowrootarrowroot powder
* 1/2 cup unsweetened cocoa powder
* 1/2 cup unrefined sugar
* 3/4 cup semisweet chocolate chips (vegan)
* 1 teaspoon pure vanilla extract
Combine 1/4 cup soy or rice milk with arrowroot and set aside. Pour the remaining 3 3/4 cups milk into a medium pan. Whisk in cocoa powder and sugar. Warm over medium heat until milk begins to simmer. Whisk in the arrowroot mixture. Continue to cook, stirring occasionally until mixture comes to a boil. Remove from heat. Stir in chocolate chips and vanilla. Let cool to room temperature. Cover and chill in refrigerator at least three hours. Freeze in ice cream maker according to manufacturer's directions.
Makes 1 1/4 quarts
Peach Ice Cream
* 1 cup raw cashews
* 3 cups diceddiced fresh peaches
* 1/2 cup maple syrup
* 1 teaspoon vanilla extract
* pinch cardamom (optional)
Place cashews in blender and grind to powder. Add remaining ingredients and blend well, at least one minute. Chill in refrigerator at least 2 hours or overnight. Freeze in ice cream maker according to manufacturer's directions.
Makes 1 quart
try this
Fudgesicle Ice Cream
This vegan ice cream is fudgier and icier than real ice cream - very similar in taste and texture to a Fudgesicle. It gets very hard in the freezer so if you have leftovers, plan to leave them out up to 30 minutes (depending on how much you have) to soften before eating.
* 4 cups soy or rice milkrice milk
* 2 tablespoonstablespoons arrowrootarrowroot powder
* 1/2 cup unsweetened cocoa powder
* 1/2 cup unrefined sugar
* 3/4 cup semisweet chocolate chips (vegan)
* 1 teaspoon pure vanilla extract
Combine 1/4 cup soy or rice milk with arrowroot and set aside. Pour the remaining 3 3/4 cups milk into a medium pan. Whisk in cocoa powder and sugar. Warm over medium heat until milk begins to simmer. Whisk in the arrowroot mixture. Continue to cook, stirring occasionally until mixture comes to a boil. Remove from heat. Stir in chocolate chips and vanilla. Let cool to room temperature. Cover and chill in refrigerator at least three hours. Freeze in ice cream maker according to manufacturer's directions.
Makes 1 1/4 quarts
Peach Ice Cream
* 1 cup raw cashews
* 3 cups diceddiced fresh peaches
* 1/2 cup maple syrup
* 1 teaspoon vanilla extract
* pinch cardamom (optional)
Place cashews in blender and grind to powder. Add remaining ingredients and blend well, at least one minute. Chill in refrigerator at least 2 hours or overnight. Freeze in ice cream maker according to manufacturer's directions.
Makes 1 quart
