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From:	Deborah (Recipes.vegsource.com)
Subject:	Ice cream
Date:	May 29, 2012 at 11:29 pm PST

In Reply to: Ice cream recipes posted by Ni on May 21, 2012 at 5:12 pm:

Soy-Free Ice Cream

2 cups rice milk
1/2 cup rice milk powder
1/2 - 3/4 cup natural sugar*
2 - 3 tsps vanilla (or other flavoring)
1/2 of a banana, peeled and sliced

Put all ingredients into blender.
Blend until creamy.
Freeze in ice cream freezer.
Serve immediately.


Fridge Method:

Blend ingredients as above.
Put into covered storage bowl.
Put into freezer, and freeze until half-frozen.
Remove from freezer.
Beat with electric beater until creamy.
Return to freezer, and freeze again.
Do this several times.
The more times you beat the mixture,
the creamier it will be.
Serve, either immediately after beating,
or after freezing it again for awhile.



VARIATIONS:
Add whatever flavorings or extracts you like to the
mixture before blending.
Mix in fruits, syrup, etc, just before serving.


*NOTE (goes for all these recipes):
For an even creamier ice cream,
substitute white corn syrup for half the sugar,
and/or add 1/4 tsp xanthan gum (powder)
to the mixture; blend as in recipe.

----

Coconut Ice Cream

2 cups coconut milk
1/2 cup rice milk powder
1/2 - 3/4 cup natural sugar (see note, above)
2 - 3 tsps almond extract
1/2 cup soy cream cheeze (recommended)
1/2 - 1 banana, peeled and sliced
1/3 cup shredded coconut
1/2 cup sliced or slivered almonds

Put all ingredients except almonds into blender.
Blend until creamy.
Stir in almonds.
Freeze in ice cream freezer (or use fridge method,
above).
Serve immediately.

----

Chocolate (or Carob) Ice Cream

2 cups rice milk
1/2 cup rice milk powder
1/3 cup cocoa powder (or carob powder)
1/2 cup natural sugar
1 tsp vanilla extract
1/2 a banana
1 & 1/2 cups chocolate chips (or carob chips) (optional)

Put all ingredients except chips into blender.
Blend until creamy.
Stir in chips (if desired).
Freeze in ice cream freezer (or use fridge method,
above).
Serve immediately.

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