You guessed it--ice cream! As we are experiencing sub-tropical weather here in the northeast, we have been eating a lot of ice cream. When you look at the ingredient list, you may wrinkle your nose and say, "huh?" at the supposedly wholesome, all-American treat. Do you really need mono and di-glycerides along with your double cone? There is also the bigger issue of cross-contamination for those with food allergies/sensitivities, as most companies offer cookie dough and nut flavored ice creams. Their equipment therefore is often not cleaned to the extent between runs of plain ice cream for those very sensitive. For Rosie, we have maybe one non-dairy, non-nut choice in the supermarket. I do have to say that Turkey Hill and Klein's ice cream do an excellent job in providing allergen information on their web site or by phone.
I received an ice cream maker as a wedding present. I had grandiose ideas when I registered for it, however it's mainly taken up space in my cabinet. But I decided to put it to use last week and make a homemade, non-dairy ice cream. I think it will be seeing a lot more daylight from now on. If you don't have an ice cream maker, don't despair though. Click on this amazing recipe for ice cream that's so deep and rich without a machine. It's also very easy for kids to make .
You can add different mix-ins and extracts as per your individual tastes. Try crushed gluten-free sandwich cookies or a half teaspoon peppermint extract instead of vanilla.
¼ cup chopped chocolate bar or mini-chocolate chips (I used an Enjoy Life boom-Choco-boom Bar)
In a medium sized microwave safe bowl combine chocolate and margarine. Microwave on high for 2 minutes. Stir until chocolate chips are completely melted. If not melted, microwave in 15 second increments stirring in between, until melted. Allow to cool 15-20 minutes.
Open the can of coconut milk and spoon out the solid white part of the coconut milk into a large bowl. The separation of the coconut milk into a solid and liquid will result when chilled as directed above. Use the remaining liquid for another purpose.* In a large mixing bowl, with electric mixer on medium-high speed, beat together coconut milk solid, agave nectar, vanilla and salt until fluffy. Add soy creamer and beat until combined.
Yield: 1 quart