![]() ![]() When I make ice cream, I use arrowroot powder and a mix of coconut milk and almond milk. I’ve used the Wildwood unsweetened, too, but Whole Soy is my favorite! You could easily use a different sweetener or just use the sweetened Whole Soy and not add any extra. I’ve done vanilla, peppermint and pumpkin so far! I loooove it. Amazing.) and then whatever extracts I want. ![]() I just take a big container of Whole Soy unsweetened yogurt, add about 3-4 tbs of Stevia baking blend (it has gums in it that help the texture once frozen. (All of the recipes in the above link can be made without an ice-cream maker.) Here’s a list of flavors: Over 100 Healthy Ice Cream Recipes. Coconut’s good, too! And cookie dough, peanut butter, cookies-n-cream… probably the only flavors I’m not big on are sorbets or sherbets. The end result is incredibly creamy, without the fat and calories of using the coconut milk or creamer. If you are using all almond milk and still want it creamier, you can freeze the ice cream and then re-blend it in a Vita-Mix for Vita-mix ice cream. Also, I’d probably stay away from fat-free milks, such as ricemilk. If not serving right away, be sure to thaw a little if your freezer is super-cold. If you use only nondairy creamer or full-fat canned coconut milk, the texture is more like ice cream. **A word about the milk: If you use only almond milk, the texture is more foam-y (in a good way, if that makes sense!) than creamy. If you don’t have an ice-cream maker, see nutrition link below: Homemade ice cream is best the day it’s made, but you can technically thaw it out and it will keep for a few weeks. Warning: Make sure your ice cream maker’s base is completely frozen before use, or it will NOT work!!) You can eat it straight from the machine, or freeze a few hours for firmer texture. If you have an ice-cream maker: simply transfer to your ice cream maker and watch the magic! (I have a Cuisinart, and it took 12-14 minutes to turn the liquid into ice cream. ![]() Mix all ingredients (except optional ingredients, if they are chunky) in a dish. optional ingredients for whatever flavor you desire.1/4 cup sweetener of choice: such as pure maple syrup, brown sugar, or xylitol for sugar-free.2 cups milk of choice or nondairy creamer or coconut milk (see note below).So, on day three, I omitted the cornstarch altogether…įeel free to customize this basic recipe any way you want! Add cocoa powder for healthy chocolate ice cream, berries for a sherbet, or even crushed candy canes and peppermint extract for a Christmas treat. The result was not an ice cream it was a paste! In my second attempt, I reduced the amount of cornstarch, but it was still pasty. Loosely following a recipe from The New York Times, I mixed cornstarch in with my almond milk. My first attempt at making a healthy ice cream was awful. The frustrating thing about ice cream makers is that you can really only make one batch per day, since the base needs to be completely frozen for optimum performance.Īnd I am not a patient person! If a recipe experiment doesn’t come out perfectly the first time, I immediately want to try again. ![]() Perhaps this memory is what prompted me to pull out my ice cream maker a few days ago, in the ugliest weather we’ve experienced so far this year. I’ve never tasted ice cream as delectable as on that blustery December day. Therefore-decked in hats, scarves, and heavy coats-we sat in a little gelateria, clumsily using gloved hands to spoon the rich, creamy dessert into our mouths. The weather was bitter cold and rainy, and yet we knew it’d be a sin to leave without sampling the famed Italian gelato. One of my favorite memories is of a Christmas my family spent with relatives in Italy. And actually, I really like eating ice cream in the winter. But I can’t keep this dreamy recipe to myself for the next four months. Sweet, drippy ice cream, cascading into a delicious pool of vanilla. ![]()
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