Rice or Soy Ice Cream
This recipe requires the use of an automatic ice cream maker.
24 to 28 ounces rice milk or soy milk
½ cup sugar or other sweetener
1 tablespoon Egg Replacer™ dry powder
1 tablespoon oil
½ teaspoon vanilla extract
Pinch of salt
Place all ingredients into a blender and mix well. Transfer to a container and store in the refrigerator until very cold, about 2 hours. You can also place in the freezer for 30 or more minutes. Once it is very cold, pour it into your automatic ice cream maker.
Try some of these variations to “spice” up your non-dairy ice cream!
Chocolate Ice Cream
Add ⅓ cup chocolate syrup to the liquid ingredients. Follow above directions.
Mint Chocolate Chip
Follow above recipe deleting the vanilla and adding instead 1 teaspoon of mint extract, and several drops of green food coloring. After the ice cream is nearly done, add ½ to ¾ cup crushed or chopped chocolate chip pieces.
Chocolate Chocolate Chip
Use base recipe omitting the vanilla extract and adding ⅓ cup chocolate syrup to the mixture instead. Follow recipe instructions above adding ½ to ¾ cup chopped or crushed chocolate chips at the end of the ice cream making session.
Add ⅓ cup chocolate syrup to the liquid ingredients, and in place of the vanilla extract, use 1 teaspoon of cherry extract. This will give your chocolate ice cream some pizzazz and a bit of mystery.
Omit vanilla extract and use 1 teaspoon of raspberry extract or flavoring instead. Add 1 cup to 1 ½ cups of fresh or frozen raspberries and follow above directions.
Add chunks of unbaked cookie dough to your ice cream after it is a soft custard and before it is frozen in the freezer. You will use about 1 cup of cookie dough, which should be added in teaspoons to your soft custard. This is delicious!
© 2009 Lisa A. Lundy, author of The Super Allergy Girl™ Allergy & Celiac Cookbook- From A Mother Who Knows™, www.TheSuperAllergyCookbook.com