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Archive for the ‘ice cream’ Category

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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All I have to say is it’s not easy living without ice cream. I seriously miss it, sometimes more than others. When I saw David Lebovitz’ recipe for cheesecake ice cream, I realized that it had all the earmarks for dairy-free modification, so I tried it. Adding a little blueberry sauce swirl at the end was the icing on the cake, so to speak. Creamy, dreamy, and loving it – I was in soy ice cream heaven, and all of my tastetesters gave this big thumbs up. Enjoy!

Blueberry cheesecake soy ice cream

Cheesecake ice cream

8 ounces soy cream cheese (I used Tofutti brand)

1 lemon

1 cup soy sour cream (again, Tofutti brand)

1/2 cup soy creamer

2/3 cup sugar

pinch of salt

Blueberry swirl

2 cups blueberries, fresh or frozen

1/4 cup sugar

1 1/2 teaspoons cornstarch

1 tablespoon cold water

1 tablespoon freshly squeezed lemon juice

2 teaspoons kirsch

Cut the cream cheese into small pieces. Zest the lemon directly into a blender, then add the cream cheese, sour cream, creamer, sugar, and salt, and puree until smooth.

Chill the mixture thoroughly in the fridge, then freeze it in your ice cream maker according to manufacturer’s instructions.

For the blueberry swirl (make this in advance): In a medium saucepan, heat the blueberries and sugar until the blueberries begin to release their juices. Mix the cornstarch with the cold water and lemon juice until lump free, then stir the slurry into the blueberries.

Bring to a boil, then reduce the heat to a simmer and cook for 1 minute. Remove from the heat and stir in the kirsch.  When cooled, refrigerate until cold.

Just before you remove the cheesecake ice cream from the machine, spoon some of the Blueberry Swirl onto the bottom of your storage container. As you remove the ice cream from your machine, layer generous spoonfuls of sauce between layers of ice cream. Avoid stirring, as it will make the ice cream muddy looking.

This recipe made 8 servings.

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I am always on the prowl for new and delicious ways to enjoy dishes dairy free, so when I perused through David Lebovitz’ The Perfect Scoop and found this recipe, I knew it had my name written all over it. I just bought a new ice cream machine, mainly for making sorbets, but this one came out so creamy that it almost tasted like ice cream. It’s a whole lot richer than this recipe that I made a few weeks ago, and that’s probably why I thoroughly enjoyed it. My taste testers approved, too. The ingredients are fresh pineapple, coconut milk, sugar, and a little rum. Doesn’t it look nice in my mother’s Royal Albert teacup, too?

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I just always loved those orange creamsicles – you know, the ice cream popsicle that had orange on the outside and the creamy vanilla on the inside. YUM!! While I was perusing my latest cookbook purchase, David Lebovitz’ The Perfect Scoop, I saw his recipe for Orange Popsicle Ice Cream, I thought to myself that it had definite dairy-free possibilities, so I substituted the sour cream with Tofutti Sour Cream, and subbed the half & half with soy creamer. And the results? Quite delicious – definitely creamy, with a delicious orange flavor imbued into the ice cream. No funny soy taste at all, either. The original recipe called for 3 tablespoons of grated orange zest, which I added. I think that it may have imparted a slightly bitter aftertaste to the ice cream, so next time, I’ll probably reduce that amount. Otherwise, this one’s a keeper.

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