Bev and Joe got me this wonderful Cuisinart ice cream maker. It's one of the greatest inventions ever! I like that I can explore different flavors, and my favorite thing about this ice cream maker is that I can easily make ice cream for my 2nd daughter, who is allergic to dairy. I've tried a couple of soy and coconut-based iced creams for her.
Here's a simple chocolate ice cream receipt that I use, adapted from the Cuisinart recipe booklet:
Ingredients:
Directions:
Here's a simple chocolate ice cream receipt that I use, adapted from the Cuisinart recipe booklet:
Ingredients:
- 3/4 cup cocoa powder
- 1/2 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 1 pinch of salt
- 1 cup soy milk
- 2 cups Silk vanilla soy creamer
- 1/2 tablespoon of vanilla extract (if I want to make a mint ice cream, use 1 teaspoon vanilla and 2 teaspoons of mint extract)
Directions:
- In medium bowl, whisk together cocoa, sugars, and salt.
- Add milk and use hand mixer on low speed, or whisk to combine everything until all dried ingredients are dissolved.
- Stir in soy creamer and vanilla
- Put in fridge overnight
- Turn on ice cream maker and churn for 15 min.
- Note- can add ~1/2 cup-1 cup of vegan chocolate chips, or Lorna vegan shortbread cookies in last 5 min of churning.
- Stick back in freezer for better texture.
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