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Archive for the ‘ice cream’ Category

This was my first time trying Mimic Creme, and I loved it. This was delicious, creamy, all things good. The chocolate chunks were the bonus!

Easy peanut butter ice cream (nondairy) from Couldn’t Be Parve, with my big thanks!

1 box (1 quart) sweetened Mimic Creme

1 – 1 1/2 cups creamy peanut butter (I used 1 cup)

1 teaspoon vanilla

1/2 cup peanut butter

1/2 cup powdered sugar

5 ounces chocolate

Combine mimic creme, one cup peanut butter, and vanilla in the blender. Blend to combine. Chill mixture.

While mixture is chilling, make the peanut butter candy.

Line a small cookie sheet with parchment or waxed paper. Combine the peanut butter and powdered sugar and stir well to combine. (it may seem that there’s too much powdered sugar, but keep on stirring). Knead the mixture until smooth. Press the mixture onto the prepared cookie sheet and flatten to 1/3″ thick.

Melt the chocolate in the microwave on low power. Spread half of the chocolate over the peanut butter mixture. Place the cookie sheet in the freezer for 10 minutes, or until the chocolate is set. Flip the candy over and spread the remaining chocolate on the other side. Freeze for 10 minutes, or until set. Remove the candy from the freezer and chop into small pieces. Store in an airtight container in the freezer until ready to use.

Freeze the ice cream mixture in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and fold in the candy. Freeze until firm, at least several hours.

For best texture remove it from the freezer and leave it at room temperature for 15 minutes before serving.

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Smooth and creamy. Dreamy. LOVED this recipe from Couldn’t Be Parve – many thanks! Good any time of year.

Eggnog ice cream

3 cups almond milk (used Almond Breeze unsweetened original)

1 cup soy milk powder

1/2 cup vegetable oil

2/3 cup sugar

pinch of salt

6 large egg yolks

1 1/2 teaspoons freshly grated nutmeg

2 tablespoons dark rum

2 tablespoons brandy

1 tablespoon vanilla

In a medium saucepan, whisk together 2 cups of almond milk, soy milk powder, oil, sugar, and salt. Place the egg yolks into a medium bowl and whisk to combine. Place the remaining cup of almond milk in another medium bowl set over a bowl of ice water and set the strainer on top.

Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat, stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Stir in the nutmeg, rum, brandy, and vanilla. Stir over the ice bath until cool.

Chill the mixture thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.

Makes approximately 1 quart.

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Simply awesome dessert. Dig in, all you non-dairy fans.

Apple pie in a goblet (modified from Taste of Home)

3 large tart apples, peeled and coarsely chopped

1/4 cup sugar

1/3 cup water

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

12 shortbread cookies (or nondairy cookie of your choice), crushed

2 cups of your favorite vanilla soy (or rice or coconut or almond) ice cream

soy or rice whipped cream

In a large saucepan, combine the apples, sugar, water, cinnamon, and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until apples are tender. Uncover, cook 9 – 11 minutes longer or until most of the liquid has evaporated. Remove from heat.

In each of 4 goblets or parfait glasses, layer 1 tablespoon cookie crumbs, 1/2 cup ice cream, and a fourth of the apple mixture. Top with remaining cookie crumbs and whipped cream. Serve immediately. Makes 4 servings.

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This was an easily adaptable recipe from Cooking Light. I used a quart of SoyDelicious vanilla ice cream, and a 12-ounce bag of frozen berries (blueberries, raspberries, strawberries, blackberries, and pitted cherries). Total ice cream smackdown.

It looked so inviting, even before the first cut. I loved the swirl ~

Berry ice cream pie

1/3 cup water

1/4 cup sugar

1 tablespoon cornstarch

2 tablespoons brandy

1 12-ounce package frozen berries (your choice – I used a medley I found at Trader Joe’s. The original recipe calls for cherries)

2 tablespoons margarine, melted

2 tablespoons honey

1 1/2 cups graham cracker crumbs

4 cups soy vanilla ice cream (softened)

Preheat oven to 375 degrees F.

Combine first 5 ingredients in a medium saucepan. Bring to a boil, cook 2 minutes or until thick, stirring constantly. Cool completely.

Combine margarine and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9″ pie pan. Bake for 8 minutes, then cool completely.

Place 1/2 cup of the cooled berry mixture in a blender, and puree til smooth. Place remaining berry mixture in an airtight container; cover and chill.

Place softened ice cream in a large bowl; beat with a mixer at medium speed until smooth. Add pureed berry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into cooled crust. Cover and freeze 4 hours or until firm. Top wedges with reserved berry sauce just before serving. Makes 8 servings.

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This stuff is truly too good to be true. It’s all things ice cream should be, but without the dairy. I can’t say enough good things about these not ice cream recipes from Couldn’t Be Parve. Except that I am delighted, and inspired. I have a few good ideas about some variations that I hope to explore this summer.(While I LOVED this ice cream, I think mine could have stood a little stronger cinnamon flavor – it seemed a little light).

Cinnamon ice cream

3 cups almond milk (unsweetened)

1 cup soy milk powder

1/2 cup vegetable oil

3/4 cup sugar

pinch of salt

10 3″ cinnamon sticks, broken up

6 large egg yolks

In a medium saucepan, whisk together 2 cups of almond milk, the soy milk powder, oil, sugar, and salt. Add the cinnamon and heat the mixture until warm. Remove the saucepan from the heat, cover it, and let it steep for 1 hour.

Reheat the mixture until warm, and whisk it to recombine the oil that may have floated to the top. Strain out the cinnamon by pouring the mixture through a fine mesh strainer into a medium bowl. Return the mixture to the pan and place the egg yolks in the bowl, whisking to combine. Place the remaining cup of almond milk in another medium bowl and set the strainer on top.

Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat, stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Place the bowl over an ice bath and stir until cool.

Chill the mixture thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.

(let it sit out for 15-20 minutes after it’s been sitting in the freezer, so it will soften a little – best texture this way). Makes about 1 quart.

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It’s not very often that you run across a soy ice cream recipe that stands way above the rest. But here it is. The flavor is superlative, texture creamy, and there quite honestly is not a detectable hint of that “soy” flavor anywhere. Just good, wholesome ice cream. My unlimited gratitude to Couldn’t Be Parve blog. It takes a little extra work to make it, but it’s soooo worth it. This one is a definite keeper for me.

Burnt caramel ice cream

For the caramel mix-in:

1/2 cup sugar

3/4 teaspoon good quality sea salt

For the ice cream custard:

3 cups almond milk, divided

1 cup soy milk powder

1/2 cup canola oil

1 1/2 cups sugar

4 tablespoons salted margarine

scant 1/2 teaspoon sea salt

6 large egg yolks

1 teaspoon vanilla extract

To make the caramel mix-in: Spread the 1/2 cup of sugar in an even layer in a medium-sized heavy duty saucepan. Line a baking sheet with a silicone baking mat, or spray it lightly with oil.

Place the pot over medium heat and cook until the edges of the sugar begin to melt. Using a heatproof spatula, gently stir the liquefied sugar from the bottom and edges towards the center. Continue until all the sugar is dissolved. Continue to cook, stirring occasionally, until the caramel just begins smoking. Immediately sprinkle in the 3/4 teaspoon salt without stirring and pour the caramel onto the prepared baking sheet. Lift up the baking sheet immediately and tilt and swirl it almost vertically to get the caramel to form as thin a layer as possible. Set it aside.

To make the ice cream base: Make an ice bath by filling a large bowl about 1/3 full with ice cubes and adding enough water that they are just floating. Pour 1 cup of almond milk into a medium bowl. Set the bowl over the ice bath and place a fine mesh strainer on top of it.

In a medium bowl whisk together 1 cup of almond milk, the soy milk powder, and the oil. Set aside. Pour 1 1/2 cups sugar in a heavy saucepan in an even layer. Cook over moderate heat, until the edges of the sugar begin to melt. Using a heatproof spatula, gently stir the liquefied sugar from the bottom and edges towards the center. Continue until all the sugar is dissolved. Continue to cook, stirring occasionally, until the caramel just begins smoking. Immediately remove it from heat and stir in the margarine and salt. Once the margarine is melted gradually whisk in the almond milk mixture. The caramel may harden and clump. Place the pot over low heat and stir until the caramel is all melted. Stir in the remaining cup of almond milk.

Whisk the yolks in a small bowl and slowly pour some of the warm caramel mixture over the yolks, whisking constantly. Scrape the warmed yolks back into the pan and cook the custard, stirring constantly, until it thickens. Make sure to stir all the way to the bottom and around the sides.

Pour the mixture through the strainer into the almond milk set over the ice bath. Stir in the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or overnight.

Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, crumble the hardened caramel praline into very little pieces.

Once the caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm. Makes one quart.

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Here is a very chocolatey sorbet, made with a coconut milk base. Very rich, and, topped with toasted coconut, very good. Shout out to David Lebovitz’ The Perfect Scoop for a dairy-free creamy delight!

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Green apple sorbet

This was just a fantastic sorbet from David Lebovitz’ famous The Perfect Scoop. The apple flavor was crisp and clear, and made a really great dessert. This would also be perfect as a palette cleanser between meal courses.

Look at how creamy this sorbet was!

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The other day, I indulged my sweet-tooth big time and made my dairy-free crepe recipe, then slathered on some dairy-free nutella spread, and topped the whole thing off with some coconut soy ice cream. Holy hyperglycemia, but that was good. Reminded me of a grown-up version of the old Mounds bars!

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One of the food blogs I truly enjoy reading is David Lebovitz’ Living the Sweet Life in Paris. Not only is he living in the biggest foodie capital of the world, but he’s funny, too, and I love his photos and recipes. When I saw this coconut ice cream recipe, I just knew it had non-dairy possibilities for me. His original recipe called for heavy cream; I substituted soy cream. He used cane sugar; I used plain old white sugar. (his was actually an adaptation from a recipe by Nicole Stich). Anyway, the results were fabulous for me – I absolutely LOVED this ice cream, and highly recommend it for the lactose-intolerant. The saffron embued in it a most beautiful golden hue, and I served it in an old teacup from my grandmother and mother. Enjoy!

Coconut ice cream with saffron

2/3 cup soy cream

1 cup coconut milk

1/4 cup sugar

scant 1/2 teaspoon saffron threads

In a medium saucepan, bring all the ingredients to a boil.

Reduce the heat and simmer gently for 10 minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.

Once chilled, freeze in your ice cream maker according to the manufacturer’s directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream. Makes 1 pint.

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