Desserts
Dairy-Free Vanilla Ice Cream
Makes about 4 cups
Dairy-Free Vanilla Ice Cream
Makes about 4 cups
You will not miss anything in this alternative sweet treat.
Nutritional information per serving (based on ½ cup): Calories 103 (11% from fat)
carb. 19g
pro. 3g
fat 2g
sat. fat 0g
chol. 0mg
sod. 11mg
calc. 15mg
fiber 2g
carb. 19g
pro. 3g
fat 2g
sat. fat 0g
chol. 0mg
sod. 11mg
calc. 15mg
fiber 2g
Ingredients
- 3 cups unsweetened dairy-free milk (soy, hemp, almond, rice)
- 2 tablespoons tapioca starch
- 2⁄3 cup granulated sugar Pinch kosher salt
- 1½ 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 at least 2 hours, preferably overnight. Whisk mixture again before continuing.
- Assemble the paddle holder of a Cuisinart® Ice Cream Maker. Place in freezer bowl and turn the unit on. While the unit is running, pour the mixture into the frozen freezer bowl. Allow to churn until thickened, about 20 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.
