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Best Ice cream Recipe - Milk and Egg-free


By Simple Food Allergy Recipes (Visit website)

(2.00/5 - 1 vote)


Since July is National Ice Cream Month I figured I should post an allergy friendly ice cream recipe. I adapted it from The Vegan Scoop  and it is the best tasting homemade ice cream we've tried and believe me we've tried a lot of duds.

Vanilla Milk and Egg-free Ice Cream - makes 1 quart of ice cream

1 cup soy or rice milk
2 Tbsp. arrowroot powder
2 cups Rich's Coffee Rich non-dairy creamer (this is milk free and you can usually find this in the frozen section of a regular grocery store)
¾ cup sugar
1 Tbsp vanilla extract (I like clear to keep the ice cream white)

1. In a small bowl, combine ¼ cup soymilk with arrowroot and set aside

2. Mix soy creamer, ¾ cup soymilk and sugar in a saucepan and cook over low heat. When the mixture begins to boil, remove it from the heat and add arrowroot/soymilk mixture. This will cause the liquid to thicken quite a bit.

3. Stir in vanilla extract. If you use a clear vanilla the ice cream will come out whiter.


4. Refrigerate mixture until very cold, I found refrigerating it overnight gave me the best results.

5. Freeze according to your ice cream maker?s instructions. I used the Kitchenaid ice cream attachment and it works great!
6. Store in a tightly sealed plastic container.

Serve in a cone or make sundaes. These are the cones we usually buy.


There are many ways to adapt the flavors of this ice cream listed in the book. You can also mix in some safe candies, marshmallows, chocolate chips, fruit pieces whatever you like at the end of the freezing cycle in your ice cream maker. I really liked this recipe because there weren't a lot of special ingredients to buy and it has a great taste and texture.

My son is a purist and really likes the vanilla, maybe we can get him to try something more adventurous.


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fgg
 | Posted the 23/12/2011 18:23:32

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