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Vanilla Freeze (Non-Dairy Ice Cream)

OK, so this isn’t “Ben & Jerry’s” but it’s a creamy-rich ice cream for vegans, those who are lactose intolerant, and anyone else who wants to cut back on the dairy fat. Soy milk has the consistency of cream without all the fat. The refrigerated soy milk has a richer flavor.

What You’ll Need: Serves 4

1 quart (4 cups) vanilla soy milk – not the 1% fat brands (I use White Wave’s “Silk”.), very cold
1/2 cup real maple syrup
2 tablespoons brown sugar, packed
1 1/2 teaspoons vanilla

What You’ll Do:

1. Put the chilled soy milk in a blender with the rest of the ingredients. Blend on high until smooth and foamy. (Taste to see if it needs additional maple syrup or vanilla since different brands of soy milk vary in flavor.)
 
2. Pour into an ice cream freezer or a shallow pan according to Method II*. The freeze is ready when it's the consistency of soft-serve ice cream. Eat plain or with toppings.

*Method II: Freeze 'n Whisk (You guessed it, you're the machine.)

Pick out a shallow baking pan or plastic container such as a 9"x9" cake pan. (It needs to have enough room to whisk the ice cream.) Arrange the food in your freezer so there's a flat spot for the pan. Pour the ice cream mixture into the pan and place carefully in the freezer. Cover the pan with foil or plastic wrap.

Set the timer for 30 minutes. Remove the pan from the freezer after the timer goes off. Using a wire whisk, beat the ice cream until the frozen pieces are mixed into the mushy stuff. Return the pan to freezer and set the timer for 30 minutes. Keep repeating this process 3-5 times, depending on the temperature of your freezer. What happens if you forget about it for 12 hours? It'll be rock-hard; break it into chunks and pulse it in the food processor to make it creamy again.

By: Anne Vassal

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by GL | 2/1/2016
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