Vegan Ice Cream . . .
Yes, I make amazing non dairy ice cream . . .
In the old days, when I was a pastry chef, I made ice cream three days a week. The Head Chef, Dan, allowed my imagination to run wild and create crazy combinations of all kinds–if it was horrible, the staff willingly ate it. I miss those days.
Several years ago I gave myself a mother’s day gift. An ice cream maker. A really, really good one. The kind that spins and keeps it cold–ice cream in 30 minutes. I used it once a week for all kinds of wonderful treats. Some were vegan and some weren’t. I had a great time experimenting.
Can you believe it? 3 things!
My favorite recipe is: 13.5 fluid oz of Coconut Milk–unsweetened, first pressing AND 1/2 cup sugar–then add:
No worries. This is my other recipe suggestion:
1 1/2 cups of non dairy creamer
1/2 cup of fruit
1/2 cup of sugar
Please refer to my cooking tips–you need a bit of fat to make it creamy–if not you will have an amazing gelato. I used mocha almond milk with raspberries–delightful!
The easiest way to make perfect ice cream is to buy the best freshest ingredients. Fresh raspberries, organic sugar, non dairy milk that you love. Making the perfect ice cream also depends on the eater–I have a few ice cream snobs in my house–it can’t be too hard, but it can’t be too soft, not to many flavors and not too strong–one is no bits and the other is tons of bits.
Perhaps the best attribute of my ice cream maker is that I can make everyone happy . . . one small batch at a time!
In this #raspberry dessert I used Driscoll’s organic raspberries. I also buy Driscoll’s organic strawberries–both for my family and my turtles! (my turtles are food snobs too!) If you are on twitter, check out @Driscollsberry to find some great recipes and ideas.
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