Making non-dairy icecream really is a piece of cake. You just follow the directions on your icecream machine. The tricky part is getting the consistency right.
I used Isa's basic vanilla recipe from Veganomicon. The coconut cream really helps with the consistency issue and is much much healthier than whipping cream. To get coconut cream, just refridgerate a can of coconut milk, the cream will separate from the water, and you just scoop the cream from the top.
Ingredients
1/2 c. coconut cream
1 c. soymilk
3/4 c. sugar (I only used 1/2c.)
6 oz. silken tofu
1 tbs. vanilla extract
1 pint of fresh strawberries, chopped
Process
dump everything into a blender. add to ice cream maker. enjoy.
P.S. Does anyone else think ice cream should be a compound word? Icecream...i like it better!
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