Found 37 recipes for: ice-100
Tangy Citrus Sorbet makes a refreshing ending to a rich meal.
This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning.
For a real treat, serve this with our Hot Fudge Sauce.
The butter used to toast the pecans can be saved and used over pancakes or waffles.
Best made when strawberries are at their peak in season, this ice cream is light, sweet and fruity.
One of the easiest ice creams to make, the rich peanut butter flavors in this ice cream will have your friends and family in awe.
For the true vanilla lover. Be sure to use fresh vanilla beans to capture the intense flavor.
This slightly tangy ice cream pairs well with a slice of Southern peach pie.
Always a winning combination, fresh mint and chocolate take the forefront in this rich and creamy ice cream.
This ice cream can be spicy for some, so adjust the cayenne to your personal taste.
The soy milk powder helps the texture of the ice cream. If you are intolerant to soy then search for a substitute at your local health-food store.
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.
Finally, a homemade ice cream for diabetics or those watching their sugar intake.
A nice tanginess, a delicious vanilla-style ice cream that will please any person who cannot tolerate cow's milk. Add mix-ins of chocolate, fruit, nuts or caramel to make your own blend.
A delicious and creamy non-dairy frozen treat. Be sure to mix the batter very well before freezing to avoid any clumps in the final product.
Drizzle in melted chocolate for a decadent stracciatela gelato.
This recipe uses egg yolks to create an extra creamy and custard-like flavor.
For an extra jolt, add some dark chocolate covered espresso beans toward the end of freezing.
The perfect amount of sweet and tart for this classic gelato flavor.
Mascarpone and fig combine deliciously together in this grown up gelato flavor.
Getting tired of the same old pumpkin desserts? Serve this to your guests with some fresh ginger bread and whipped cream.
Delicious when topped with toasted coconut or our Hot Fudge Sauce.
While we love this sauce on our ice creams, it can also be used as a dipping sauce for fruit and cake.
The basil adds a nice undertone to the sorbet, but any one of your favorite herbs could be substituted.
The agave nectar gives this vanilla ice cream a honey-like taste.
A little goes a long way when using Stevia. We recommend using only 1 tablespoon of the Stevia powder but if the ice cream is not sweet enough, try adding some blended frozen fruit as well.
There are many alternative sugars on the market now, including coconut sugar (also referred to as “coconut palm sugar.” Its taste is similar to brown sugar, but has a lower-glycemic index than both brown and refined white sugars. Be sure to find a brand that is 100% coconut (palm) sugar, and not one mixed with other sweetener additives.
Similar tasting to the agave nectar recipe, this flavor is reminiscent of honey. Brown rice syrup, also referred to as Brown Rice Malt, is popular among people who follow a macrobiotic diet because it is a complex carbohydrate. It is not as sweet as sugar, so it requires a bit more to achieve the sweetness desired for ice cream.