Snow Ice Cream
Fill a bowl with clean snow. Stir in vanilla extract, chocolate syrup, or strawberry syrup. Then, stir in enough soy milk to make the ice cream the consistency you like.
Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts
Wednesday, February 24, 2016
Egg Free, Dairy Free, Nut Free Snow Ice Cream
The girls love to make snow ice cream every time it snows. It is very simple to make and they love to make their own. They make vanilla, chocolate, and strawberry flavored. So simple but so good!
Snow Ice Cream
Fill a bowl with clean snow. Stir in vanilla extract, chocolate syrup, or strawberry syrup. Then, stir in enough soy milk to make the ice cream the consistency you like.
Snow Ice Cream
Fill a bowl with clean snow. Stir in vanilla extract, chocolate syrup, or strawberry syrup. Then, stir in enough soy milk to make the ice cream the consistency you like.
Tuesday, March 26, 2013
Egg Free, Dairy Free, Nut Free Shake and Make Ice Cream
We now have a new favorite ice cream!!! My ice cream maker stopped working, so we've only been able to make either instant pudding ice cream or frozen banana ice cream in the blender. Each batch made enough for each of the 3 girls to have an ice cream cone. So far we've made 4 different flavors. The top is vanilla, the middle is mint with blue food coloring and the bottom is chocolate. Somehow I forgot to take a picture of the strawberry.
Shake and Make Ice Cream
1 cup soy milk
2 tbsp sugar
1 tsp vanilla extract
1 snack sized Ziploc bag
1 quart sized Ziploc bag
Ice (about 2 trays full)
1/3 cup rock salt
Place the soy milk, sugar and vanilla into a snack sized Ziploc bag and zip closed. Place enough ice in the quart sized Ziploc bag to fill it half way then add the salt. Place the snack sized bag into the quart sized bag then zip to close. Hold the gallon bag with a dish towel then shake the bags and rock them back and forth for 4-6 minutes or until the consistency you desire is reached. The longer you shake the bags, the thicker the ice cream becomes, so we usually shake the bags for about 4 minutes. Serve immediately.
* Food coloring can be added to make the ice cream and color you like.
* Instead of the vanilla extract, try mint extract, chocolate syrup, strawberry syrup or any other flavor desired.
* Each batch makes 3 ice cream cones or a big single serving bowl full.
Shake and Make Ice Cream
1 cup soy milk
2 tbsp sugar
1 tsp vanilla extract
1 snack sized Ziploc bag
1 quart sized Ziploc bag
Ice (about 2 trays full)
1/3 cup rock salt
Place the soy milk, sugar and vanilla into a snack sized Ziploc bag and zip closed. Place enough ice in the quart sized Ziploc bag to fill it half way then add the salt. Place the snack sized bag into the quart sized bag then zip to close. Hold the gallon bag with a dish towel then shake the bags and rock them back and forth for 4-6 minutes or until the consistency you desire is reached. The longer you shake the bags, the thicker the ice cream becomes, so we usually shake the bags for about 4 minutes. Serve immediately.
* Food coloring can be added to make the ice cream and color you like.
* Instead of the vanilla extract, try mint extract, chocolate syrup, strawberry syrup or any other flavor desired.
* Each batch makes 3 ice cream cones or a big single serving bowl full.
Thursday, December 6, 2012
Egg Free, Dairy Free, Nut Free Tofu Chocolate Mousse and Ice Cream
Tofu was on sale so I bought several packages. We made scrambled "eggs" and banana yogurt. I still had two packages left over so I decided to try and make some ice cream. Jazlyn wanted chocolate so I threw a few ingredients together and it turned out the thick consistency of a chocolate mousse. It was good and rich as the mousse, but it was also good after being frozen into ice cream. I'm not a big tofu fan, but this mousse was good. The amounts of the flavorings will vary depending how much of a chocolate flavor you desire.
Tofu Chocolate Mousse and Ice Cream
14 oz firm tofu
1/4 - 1/2 cup chocolate syrup
1/2 - 1 tsp vanilla extract
2 - 4 tbsp cocoa powder
2 - 4 tbsp sugar
Place all of the ingredients into the blender then process until smooth and thoroughly combined. Eat immediately as a chocolate mousse or freeze into ice cream.
* If the ice cream is too hard to scoop, microwave it briefly to soften.
* For an extra chocolately treat, top with safe chocolate chips and additional chocolate syrup.
Tofu Chocolate Mousse and Ice Cream
14 oz firm tofu
1/4 - 1/2 cup chocolate syrup
1/2 - 1 tsp vanilla extract
2 - 4 tbsp cocoa powder
2 - 4 tbsp sugar
Place all of the ingredients into the blender then process until smooth and thoroughly combined. Eat immediately as a chocolate mousse or freeze into ice cream.
* If the ice cream is too hard to scoop, microwave it briefly to soften.
* For an extra chocolately treat, top with safe chocolate chips and additional chocolate syrup.
Sunday, October 28, 2012
Egg Free, Dairy Free, Nut Free Tofu Peach Ice Cream
Jazlyn was craving Tofu Banana Yogurt, but we were out of bananas. We decided to try it with peaches instead. The bananas definitely helped to make the yogurt creamier, so we decided to try freezing it into ice cream. Jazlyn loved it topped with chocolate syrup. After being frozen, it became a little too hard to scoop, so I softened it briefly in the microwave.
Tofu Peach Ice Cream
14 oz firm tofu
3/4 - 1 can peaches
1/2 - 1 tsp vanilla extract
2 - 4 tbsp sugar, or as desired for sweetness
Place all of the ingredients into the blender then process until smooth and thoroughly combined. Eat immediately as a yogurt or freeze into ice cream.
* If the ice cream is too hard to scoop, microwave it briefly to soften.
* For an extra treat, top with chocolate syrup.
Tofu Peach Ice Cream
14 oz firm tofu
3/4 - 1 can peaches
1/2 - 1 tsp vanilla extract
2 - 4 tbsp sugar, or as desired for sweetness
Place all of the ingredients into the blender then process until smooth and thoroughly combined. Eat immediately as a yogurt or freeze into ice cream.
* If the ice cream is too hard to scoop, microwave it briefly to soften.
* For an extra treat, top with chocolate syrup.
Tuesday, April 19, 2011
Egg Free, Dairy Free, Nut Free Creamy Vanilla Ice Cream
This is our favorite ice cream recipe. The end result is so creamy and delicious that it is worth the little bit of extra effort. We turned this batch of ice cream into Mint Chocolate Chip.
Creamy Vanilla Ice Cream
1 package unflavored gelatin (I use Knox)
2 cups soy milk, divided use
3 tbsp oil
2 cups miniature marshmallows OR 20 large marshmallows
1/3 cup sugar
1 tsp vanilla extract
Combine the gelatin, 1 cup of soy milk and oil. Set the mixture aside until ready to use. Place the remaining 1 cup of soy milk, marshmallows and sugar in a medium saucepan over medium-high heat. Stirring constantly, bring the marshmallow mixture to a slow boil until the sugar and marshmallows have dissolved. Remove the saucepan from the heat and allow the mixture to cool at room temperature or in the fridge. Use an electric mixer to beat the gelatin mixture until foamy. Pour the gelatin mixture and vanilla into the cooled marshmallow mixture then beat again. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.
* Serve immediately as a soft serve ice cream or place in a tightly covered container in the freezer.
* This is a wonderful vanilla ice cream. However, it also works great as a base for other flavors by adding one of the additions towards the end of the processing. Addition possibilities include crushed or diced strawberries, crushed pineapple, coconut, crushed cookies, frozen cookie dough, chopped brownies, chopped cake, chocolate chips, sprinkles, etc.
* You can also add mint extract, cocoa powder, chocolate syrup, Sunbutter, etc. when you add the vanilla.
* You can also add food coloring in with the vanilla. It's fun to make the "wrong" color. For example, we like to make purple strawberry ice cream, pink mint chocolate chip ice cream, etc.
Creamy Vanilla Ice Cream
1 package unflavored gelatin (I use Knox)
2 cups soy milk, divided use
3 tbsp oil
2 cups miniature marshmallows OR 20 large marshmallows
1/3 cup sugar
1 tsp vanilla extract
Combine the gelatin, 1 cup of soy milk and oil. Set the mixture aside until ready to use. Place the remaining 1 cup of soy milk, marshmallows and sugar in a medium saucepan over medium-high heat. Stirring constantly, bring the marshmallow mixture to a slow boil until the sugar and marshmallows have dissolved. Remove the saucepan from the heat and allow the mixture to cool at room temperature or in the fridge. Use an electric mixer to beat the gelatin mixture until foamy. Pour the gelatin mixture and vanilla into the cooled marshmallow mixture then beat again. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.
* Serve immediately as a soft serve ice cream or place in a tightly covered container in the freezer.
* This is a wonderful vanilla ice cream. However, it also works great as a base for other flavors by adding one of the additions towards the end of the processing. Addition possibilities include crushed or diced strawberries, crushed pineapple, coconut, crushed cookies, frozen cookie dough, chopped brownies, chopped cake, chocolate chips, sprinkles, etc.
* You can also add mint extract, cocoa powder, chocolate syrup, Sunbutter, etc. when you add the vanilla.
* You can also add food coloring in with the vanilla. It's fun to make the "wrong" color. For example, we like to make purple strawberry ice cream, pink mint chocolate chip ice cream, etc.
Wednesday, July 7, 2010
Egg Free, Dairy Free, Nut Free Simple Banana Ice Cream
Jazlyn has been on a banana kick lately and when I asked her what ice cream she would like me to make for her cousin's birthday party, of course she said banana. I came up with this recipe and we were so pleased because it is so creamy and delicious. It's also a great way to use up leftover bananas. The 1st picture is soft serve right out of the ice cream maker and the 2nd picture is after being frozen for a day.
Simple Banana Ice Cream
2 cups soy milk
1/2 cup sugar
2 tsp vanilla extract
Pinch salt
3 ripe bananas, sliced
Puree all of the ingredients in the blender. Transfer to the ice cream maker and process according to the manufacturer's directions.
Simple Banana Ice Cream
2 cups soy milk
1/2 cup sugar
2 tsp vanilla extract
Pinch salt
3 ripe bananas, sliced
Puree all of the ingredients in the blender. Transfer to the ice cream maker and process according to the manufacturer's directions.
Sunday, June 13, 2010
Egg Free, Dairy Free, Nut Free Simple Mint Chocolate Chip Ice Cream
Jazzy loves mint chocolate chip ice cream, but I didn't have time to use my recipe that requires heating and cooling. I came up with this very simple, fast and delicious alternative. Please note that after being placed in the freezer, this ice cream becomes harder (sort of like a ice milk texture). To make this better, I reheated the ice cream for just a few seconds. It was then easier to scoop and had a much nicer texture.
Simple Mint Chocolate Chip Ice Cream
2 cups soy milk
1/2 cup sugar
2 tsp vanilla extract
1 1/2 tsp mint extract (or to taste)
Pinch salt
Thoroughly combine all of the ingredients. Place in the ice cream maker and process according to the manufacturer's instructions.
* Safe chocolate chips can be added if desired.
* Food coloring can be added if desired. Jazzy likes to make her ice creams the "wrong" color. For example, she likes her mint ice cream to be blue and her strawberry ice cream to be purple.
Simple Mint Chocolate Chip Ice Cream
2 cups soy milk
1/2 cup sugar
2 tsp vanilla extract
1 1/2 tsp mint extract (or to taste)
Pinch salt
Thoroughly combine all of the ingredients. Place in the ice cream maker and process according to the manufacturer's instructions.
* Safe chocolate chips can be added if desired.
* Food coloring can be added if desired. Jazzy likes to make her ice creams the "wrong" color. For example, she likes her mint ice cream to be blue and her strawberry ice cream to be purple.
Wednesday, April 14, 2010
Egg Free, Dairy Free, Nut Free Pudding Ice Cream
This is my go to ice cream recipe because it is so fast to make and so versatile. Plus, we always have these ingredients on hand so it can made any time for a quick treat. The top picture is vanilla pudding with vanilla and chocolate Oreos. The bottom picture is chocolate fudge pudding with safe chocolate chips then topped with chocolate syrup and sprinkles.
Update: My ice cream maker wasn't frozen, so I made a batch of this ice cream in the freezer. I poured the mixture into a large plastic bowl then placed it in the freezer. I froze it for 2-3 hours, whisking the mixture thoroughly every 30-45 minutes. Jazlyn absolutely loves this ice cream and said it was still creamy and good. The top 2 pictures are the ice cream made in the maker and the other 3 are the ice cream made in the freezer.
Pudding Ice Cream
1 box Jell-O instant pudding mix, any safe flavor desired
2 cups soy milk
Add-ins desired such as crumbled cookies, safe chocolate chips, diced brownies, graham crackers, frozen
cookie dough, sprinkles, coconut, etc.
Whisk together the pudding mix and soy milk until the powder is dissolved. Pour the mixture into the ice cream maker along with the add-in you desire. Process according to the manufacturer's directions.
* Serve immediately as a soft-serve ice cream or spoon it into a covered container and place in the fridge until firm set and scoopable.
Update: My ice cream maker wasn't frozen, so I made a batch of this ice cream in the freezer. I poured the mixture into a large plastic bowl then placed it in the freezer. I froze it for 2-3 hours, whisking the mixture thoroughly every 30-45 minutes. Jazlyn absolutely loves this ice cream and said it was still creamy and good. The top 2 pictures are the ice cream made in the maker and the other 3 are the ice cream made in the freezer.
1 box Jell-O instant pudding mix, any safe flavor desired
2 cups soy milk
Add-ins desired such as crumbled cookies, safe chocolate chips, diced brownies, graham crackers, frozen
cookie dough, sprinkles, coconut, etc.
Whisk together the pudding mix and soy milk until the powder is dissolved. Pour the mixture into the ice cream maker along with the add-in you desire. Process according to the manufacturer's directions.
* Serve immediately as a soft-serve ice cream or spoon it into a covered container and place in the fridge until firm set and scoopable.
Tuesday, March 30, 2010
Egg Free, Dairy Free, Nut Free Papa's Favorite Sherbet
My dad loves this sherbet. Our favorite Kool-Aid to use is tropical punch, but we also have fun experimenting with all of the other flavors. This sherbet is ready to put in the ice cream maker within a few minutes of starting to make it, so it is a great anytime treat.
Papa's Favorite Sherbet
1 envelope Kool-Aid, any flavor
1 1/2 cups sugar, more or less to suit your taste
3 cups soy milk
Whisk together all of the ingredients until the sugar is dissolved. Pour the mixture into the ice cream maker and freeze according to the manufacturer's instructions.
* Once the sherbet is done, the girls have a bowl of it like soft serve. Then I transfer the rest to a covered container and place it in the freezer. If the sherbet becomes to hard in the freezer, I place it briefly in the microwave to make it easier to scoop.
Papa's Favorite Sherbet
1 envelope Kool-Aid, any flavor
1 1/2 cups sugar, more or less to suit your taste
3 cups soy milk
Whisk together all of the ingredients until the sugar is dissolved. Pour the mixture into the ice cream maker and freeze according to the manufacturer's instructions.
* Once the sherbet is done, the girls have a bowl of it like soft serve. Then I transfer the rest to a covered container and place it in the freezer. If the sherbet becomes to hard in the freezer, I place it briefly in the microwave to make it easier to scoop.
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