Soy, Gluten and Dairy free ice cream

[Guest guest]

Hello group. I was looking for an alternative ice cream recipe and this is what

I've come up

with. I served it today at a Whole Foods Market up in Dallas today and it was a

BIG hit. It

can be made with Almond Milk OR Rice Milk (chocolate or vanilla). I didn't use

eggs

because I wanted to be as low fat as possible yet still have good flavor so I

used " Tapioca

flour " to thicken it. I didn't use any milk products because I wanted to

provide something

for the lactose intolerant as well. The recipe isn't as creamy as those with

milk fat but, it is

quite good and it's also more healthy yet low fat. If you decide to make it I

hope you like it.

 

Peace,

david

 

Soy, Gluten, & Dairy Free Ice Cream (and also Casein Free)

 

4 Tbsp Turbinado Sugar (aka: raw sugar)

2 1/2 Tbsp Tapioca flour

4 cups sweetened Almond Breeze Almond Milk (Chocolate or Vanilla)

2 Tsp Vanilla extract

2 Tsp Almond extract (optional)

 

Heat to dissolve 3 Tbsp sugar and 2 1/2 Tbsp Tapioca flour in 1 cup warm

Almond milk (do not boil). Remove from heat and allow to cool.

Once cool mix in remaining almond milk and place in refrigerator

over night (or minimum 4-5 hours).

Pour cold mixture into ice-cream maker until stiff. Remove and

pack into a container and finish freezing in your freezer

(several hours is usually long enough). Serve with fruit or plain.

 

Serving suggestions

Sweetened Rice milk maybe substituted for the Almond Milk if desired.

When making chocolate ice cream, you can add 2 tsp. of cocoa

per cup of Vanilla milk if you don't have chocolate flavored

available. Also fresh fruit and juice added to the mix can be a

nice change of pace. Making this a nice creamy Sorbet!

I found that adding 1 tsp of peppermint/spearmint went well in the vanilla

preparation

 

Original recipe found at: http://www.missroben.com/id485.html