Friday, July 17, 2015
I made some raspberry ice-cream the other day. Non-dairy since my body won't do dairy products. Here is the recipe...
1 cup of soy, almond, or cashew milk. (I used soy because I think it is creamier and I prefer the taste. It is best to use regular instead of light versions to get a creamier result. )
3/4 cup sugar
pinch of salt
2 cups soy creamer (You could use almond or whatever but soy is what I can find in my store)
1 TBSP vanilla extract
1 small package vanilla instant pudding
raspberries (I put some berries through a sieve to remove seeds but you don't have to)
Blend the soy milk, sugar and salt until the sugar is dissolved. Add the creamer, vanilla and pudding.
I chose to mix the seedless berry paste in at the beginning but didn't add the whole berries until the end of the freezing. I didn't measure. I just dumped until it looked good. You could experiment with just whole berries or all seedless berry paste. Probably follow the directions for your ice-cream maker for adding things.
Refrigerate covered for 1 -2 hours or overnight. Then freeze following your ice-cream maker directions. Mine takes about 15 minutes and then I added the whole berries for another 5 minutes or so.
I have also made ice-cream with just soy or almond milk (no creamer) but it is more like ice-milk than ice-cream. Basically the more fat you add to it, the creamier the texture. Also the pudding helps to thicken it and make it creamier.
I've made different flavors by changing the pudding flavor and have even used chocolate almond milk instead of regular. At Christmas time I added crushed candy cane and that was delicious and one of my favorite experiments.
This recipe comes out of my ice-cream maker very soft so if you want it more firm transfer it to Tupperware and put it in a freezer for a couple hours. You might need to let it sit out a little before serving it.