Monday, July 16, 2012

You scream, I scream, we all scream for.....


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.

Chocolate-Chocolate Chip Vegan Ice Cream
8 ounces bittersweet or semi-sweet chocolate morsels
1 Tablespoon non-hydrogenated margarine
1 can (8-ounces) coconut milk (canned, not light variety), refrigerated 8 hours to overnight
¼ cup blue agave nectar
1 teaspoon vanilla extract
pinch of salt
1 pint (2 cups) soy cream (I used Trader Joe's brand) or Mimic cream or Rich's Whip, chilled
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.

Whisk one third coconut into cooled chocolate mixture. Fold chocolate mixture into remaining coconut mixture. Pour into bowl of ice cream maker and process as directed by manufacturer. Store in a plastic container in the freezer.

Note: If you don't have an ice cream cream maker you can pour mixture into a large plastic container and freeze one to two hours until crystals form on the top. Beat again with electric mixer on high. Freeze until firm. The ice cream will not be as creamy as in an ice cream maker.

Tip: Place a sheet of plastic wrap on top of ice cream in container to prevent crystals from forming in freezer.

Yield: 1 quart

*The remaining liquid in the chilled coconut milk works well in rice-- substitute for an equal part water when boiling the rice, in baked goods or in smoothies. Store refrigerated up to several days until ready to use.

1 comment:

  1. yum! that looks good...i really should get an ice cream maker soon