Ingredients:
3 cups dairy free milk (Soy, Hemp, Almond, Rice)
2 tablespoons soy milk powder
3/4 cup granulated sugar
1 to 2 teaspoons pure vanilla extract
Instructions:
1. In a medium bowl, use a hand mixer on low speed or whisk
to combine all of the ingredients. Cover, refrigerate, 1 to 2 hours, or
overnight.
2. Turn the Cuisinart® Ice Cream Maker on; pour the mixture
into the frozen freezer bowl and let mix until thickened, about 30 to 35
minutes. The ice cream will have a soft, creamy texture.
If a firmer
consistency is desired, transfer the ice cream to an airtight container and
place in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Cuisinart’s comments: “We have created a basic vanilla ice
cream where any type of dairy free "milk" can be used, be it Soy,
Almond, Rice, Hemp, etc. The final product is a bit icier than traditional ice
cream, but the flavor has not been compromised!
Variations: When it's halfway there, add:
- 1 cup frozen, sliced strawberries, sweetened. Thaw them a little.
- 1 cup frozen blackberries, sweetened. Mash them up a little.
- 1 cup Trader Joe's dark chocolate peanut butter cups, chopped
No comments:
Post a Comment