Make Ice Cream without Dairy!

21 Jun

How much more would you enjoy ice cream, if you could have a big scrumptious bowl without the guilt of high-fat, high-cholesterol, high-sugar, high-salt commercial name brands?  Wouldn’t you eat this dessert more often (maybe even every day?)

Our yummy and healthy version is fun to make, and tastes every bit as rich and creamy.  No dairy, no eggs, no sugar and uses only a few basic ingredients.  I recommend a Vita-Mix blender and an ice cream maker, if possible; it helps the “ice cream” to be creamier and fluffier.  But if you don’t have this equipment, don’t wait; go ahead & try the recipe anyway!

Bursting with fresh fruits, this frozen dessert is loaded with nutrition.  Once you taste it, you won’t believe it’s tofu ice cream.  Yes it’s true, this is really tofu ice cream.  But don’t tell your family until AFTER they eat a bowl of it.  They’ll be asking for seconds!!

The base begins with silken tofu, whipped with rice milk.  Add a little sweetener and vanilla for flavor.  Select a refreshing flavor (below) and customize it to YOUR tastes.  Remember that cooking, like LIFE, is an experiment!  So it’s okay to create new flavors.

  

I would love to see your feedback of various flavors you’ve tried successfully.  You can see that I haven’t made all the flavor combinations listed below, so let me know which ones you like best.  Have fun & enjoy!!

Basic Vanilla Ice Cream Base

Ingredients

  • 1 Package (12 oz) silken/soft Tofu
  • 1 cup Rice Dream (original flavor) or soy milk or almond milk
  • 2 teaspoons vanilla extract
  • 2 Tablespoons honey or brown rice syrup or maple syrup
  • Optional:  some people like to add 1 tablespoon vegetable oil or coconut oil to enhance the texture; I have not yet tried this

Directions

  1. In a Vita-Mix blender, mix all of the ingredients in the order listed, starting low and “walking” up to high, until smooth, about 5 – 10 seconds.
  2. Add fruit and flavors as desired (see flavor variations below).  Mix again in blender, up to high speed for about 5 – 10 seconds.
  3. Taste the flavor with a spoon.  Add more fruit or sweetener as needed & mix again.
  4. Pour the mixture into a freezer safe container, remembering to leave room at the top for expansion.
  5. Place in the freezer and stir frequently while it is freezing to prevent crystallization.
  • OR:  use an ice cream machine ~ it keeps churning to keep it smooth.
  • OR:  freeze overnight.  In the morning, remove from freezer, soften, and stir.
  1. For extra fruit flavor, fold in a cup or so of chunked fresh fruit or nuts AFTER ice cream is almost frozen (about ¾ frozen).  If you stir them in earlier, the chunks may sink to the bottom of the bowl.
  2. Remove from freezer.  If the ice cream is very hard, put in refrigerator for 10-15 minutes before serving.
  3. When serving, garnish with fruit or nuts as desired.

Flavor Variations: 

Strawberry Cherry Cobbler: 1 heaping pint strawberries, ¼ cup cherry preserves; 1 tablespoon lemon juice.  Add in: 2 crunched-up graham crackers; handful of chopped fruit.  Blackberries, blueberries, raspberries work great also.

Peach Pumpkin Pie:  2 ripe peaches, pureed in blender, liquid strained out; 1 cup pumpkin puree, 1 tablespoon lemon juice; use maple syrup instead of honey; 1.5 teaspoons pumpkin pie spices.  Chop and reserve a few peach slices.  Add in: peach chunks.  Also try apricots or plums if pumpkins are out of season.

Ginger Apple Tea: 1 apple; lemon juice; add either ¼ cup preserved ginger or ¼ cup coarsely grated peeled fresh gingerroot or 1 tablespoon ginger paste; substitute ¼ cup frozen apple juice concentrate.  Add-in: ½ cup finely chopped crystallized ginger; Can also add in crunched-up ginger snap cookies.  Instead of apple, try pears.

Banana Pudding: 2 ripe bananas; lemon juice; egg yolks custard OR instant pudding???; nutmeg; Add in: 10 crunched-up vanilla wafers; banana slices (coated w/lemon)

Mango Coconut Tropical Swirl: Fresh mango; lemon juice; coconut extract ??; stir in coconut flakes & a few firm mango chunks.  Can also use papaya.

Buttered Pecan Pie: maple syrup instead of vanilla & honey; stir in chopped candied pecans

Mocha Almond Cocoa:  2 teaspoons carob/cocoa powder (or 4 teaspoons instant hot chocolate), 1 teaspoon instant coffee, 1 teaspoon almond paste; use maple syrup instead of vanilla & honey; Add in: ¼ cup chunked almonds and ½ cup malt-sweetened carob chips

Butterscotch Cookie: 8 oz. melted butterscotch chips; maple syrup instead of vanilla & honey; Add in: 2 crunched-up graham crackers; 2 teaspoons caramel syrup

Peppermint Pattie: chocolate, peppermint extract; add-in chocolate chips & peppermint chunks if desired; garnish with spearmint leaves

Peanut Butter Cup:  8 oz. chocolate/carob chips melted (or 2 teaspoons cocoa/carob powder); chunky peanut butter; stir in carob chips & chopped peanuts

S’mores: 8 ounces melted chocolate or carob (or 2 teaspoons cocoa/carob powder); Add in: 2 crunched-up graham crackers; mini-marshmallows

Cookies & Cream: Add in: 6 crunched-up Oreos

TIPS:  The riper the fruit, the better tasting your tofu ice cream.  When you use fruit & vegetables, in most cases you can leave the peels ON, especially if you have a vita-mixer blender.  Just scrub gently with a vegetable brush.  If your food is not organic from your garden, or from Farmer’s Market, be sure to spray with “vegetable cleanser” spray to get rid of wax, toxic pesticides etc.

If you don’t use an ice-cream mixer, the texture is more of a frozen yogurt or a sorbet than of a custard.

And your FAVORITE flavor is ???

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