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Desserts

Dairy Free Vanilla Ice Cream

Name: Dairy Free Vanilla Ice Cream
Yield: 10

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Dairy Free Vanilla Ice Cream

We have created a basic vanilla ice cream where any type of dairy free "milk" can be used, be it Soy, Almond, Rice, Hemp, etc. The final product is a bit icier than traditional ice cream, but the flavor has not been compromised!

Nutritional information per serving (based on ½ cup): Calories 105(8% from fat)
carb. 21g
pro. 3g
fat 1g
sat. fat 0g
chol. 0mg
sod. 38mg
calc. 14mg
fiber 1g

Ingredients

3 cups dairy free milk (Soy, Hemp, Almond, Rice)
2 tablespoons soy milk powder
¾ cup granulated sugar
1 to 2 teaspoons pure vanilla extract

Preparation

In a medium bowl, use a hand mixer on low speed or whisk to combine all of the ingredients. Cover, refrigerate, 1 to 2 hours, or overnight.
Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.

This recipe was prepared with

Another version of a dairy free vanilla ice cream, but this version is a traditional cooked custard version, which makes it a bit creamier. If you are not allergic or intolerant to eggs, this is a great one to try.