About Me

My photo
Springdale, Arkansas, United States
Yoga and reading are my passions - followed closely by jewelry-making and cooking plant-based meals. My husband is my guinea pig for my recipes and thankfully he's a willing subject! Be sure to visit my Etsy store: https://www.etsy.com/shop/TheBookishYogini?ref=search_shop_redirect

Sunday, August 4, 2013

Homemade Ice "Cream"

Growing up, we had a tradition that on each of our birthdays, we would have cake (usually Betty Crocker) and homemade ice cream.  Our ice cream recipe made the MOST DELICIOUS ice cream.   In actuality it was closer to ice milk than ice cream, as it had no eggs in it.  

Since adopting a vegan/vegetarian eating plan, I have adapted my Mom's recipe to be vegan.  It tastes pretty darn good, especially with chocolate syrup and chopped peanuts on top.  (Fred would disagree on this count!)  

Here's my recipe for 
Cuisinart Dairy-Free Ice Cream:

3 cups non-dairy drink (soy, almond, rice, or hemp milk)
2 tsp vanilla extract
1/4 tsp salt
1/4 cup organic evaporated cane sugar

Today I used 1 1/2 cups West Soy Organic Unsweetened Soy Milk and 1 1/2 cups Rice Dream Rice Milk.

Mix all ingredients, stirring until sugar is dissolved. It you're not ready to freeze this, store in the refrigerator until you're ready to turn on the Cuisinart.


After about 30 minutes or so, the mixture should be frozen. Transfer your ice cream to a freezer-safe container and place in the freezer immediately if you want a harder ice cream.

This ice cream freezes pretty hard in the freezer section of your refrigerator.


No comments:

Post a Comment