Ice cream is one of those things that I've mostly cut out since going dairy free. I've tried the Tofutti ice cream and the mini ice cream sandwiches. Central Market also carries a variety of dairy-free ice creams, including Nada-Moo and So Delicious coconut milk ice cream, which are really quite yummy.
Then a friend loaned me her ice cream maker last month and I began looking for dairy-free recipes. Since then I've had fun trying many different recipes, and my friends have been more than happy to be my guinea pigs tasting and helping to eat my mistakes.
Here are two of my favorite recipes.
Blackberry, Strawberry, and Banana Ice Cream
1 cup Tofutti Sour Cream
2 soft bananas
1 cup berries (you can mix different berries totaling around 1 cup, maybe a little more)
1/2 cup almond milk
3 TBS honey (or other sweetener to taste)
Mix the berries in a blender and then strain the seeds out. If you don't mind the seeds, than skip that step.
Blend together the berries, bananas, sour cream, almond milk, and honey.
Place the mixture in an ice cream maker and allow to freeze.
Mexican Vanilla
6 egg yolks
2 cups Silk Creamer
3/4 cup light brown sugar
2 TBS Mexican Vanilla
cinnamon (optional)
Heat the creamer in a pan until almost boiling. If using the cinnamon, add 1 stick cinnamon to the creamer while it's heating and let steep for about 30 minutes. Then remove cinnamon.
Beat the egg yolks and sugar until thickened and light colored. Then beat in the hot creamer a little at a time. Stir in the vanilla.
Pour into the ice cream maker and allow to freeze.
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