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Whether you're allergic to dairy, lactose intolerant, or you've taken up vegan diet, opting out of dairy products doesn't have to mean you can never experience the joys of ice cream again. By substituting marshmallow fluff, soy, or rice, you can create a splendid solution to your nagging cravings.
- For marshmallow chocolate ice cream:
- For rice and soy milk vanilla ice cream:
- 250g (1 cup) rice
- 500ml (2 cups and 1 oz) soy milk
- 1 cinnamon stick
- 1/2 lemon peel
- 8 tablespoon sugar
- 1 tablespoon vanilla
- 100ml (3.5 oz) soy cream for cooking
- chocolate syrup (check ingredients for milk, see Warnings)
- 8 raspberries
- 8 chocolate wafers (check ingredients for milk or eggs)
- Serves 4
- 250g (1 cup) rice
StepsMarshmallow Chocolate Ice Cream
- Microwave the chocolate and butter-substitute for thirty seconds in a microwave-safe bowl. Remove from microwave and stir until melted as fully as possible. Place in microwave for 30 seconds more, and repeat this procedure until both are fully melted. Stir until combined.
- Add a dash of salt, and a splash of vanilla extract to taste.
- Put a scoop of marshmallow fluff into the bowl and stir it in in thoroughly. Continue to add scoops and stir them in until the mixture is the desired texture of your ice cream.
- Remove the spoon, lick it clean, and wait up to 5 minutes for your mixture to become room temperature.
- Place it in the freezer for 50 minutes, remove, and if it is still not frozen well, then stir it thoroughly and place it back in freezer for another 20 minutes.
- Tasty and delicious!
- Cook the rice in boiling water for 5 minutes.
- Drain the rice.
- Mix it with the soy milk, vanilla, sugar, cinnamon and lemon peel.
- Bring mixture to a boil.
- Lower heat to medium and cook for 15 minutes, stirring constantly.
- Add the soy cream and cook for another 5 minutes.
- Remove from heat.
- Take out the lemon peel and cinnamon.
- Put the mixture in a blender until smooth and thick.
- Pour the mixture in ice cream molds or cups and let freeze for at least 2 hours.
- Serve with chocolate syrup, raspberries and chocolate wafers.
- Add natural peanut butter to taste to the hot marshmallow mixture before freezing to give it flavor and kick.
- You don't need the chocolate or the butter for the marshmallow recipe to be effective. It simply creates a less temperamental and sticky texture, and makes mix-ins simpler.
- The marshmallow fluff ought to have enough sugar to keep it sweet, but add sugar if you must.
- To remove the ice cream from the molds, you can grease them lightly with vegetable margarine before putting the ice cream in. Then, when ready to eat, pass a knife by the edges to break the vacuum.
- Some brands of the ingredients may contain milk variants. Check peanut butter and chocolate for milk content. Look for lactate-free dark chocolate. If you can't find any, buy some pure cocoa butter, microwave it, and add cocoa powder to it to make your own dairy-free, sugar-free chocolate.
- Marshmallow fluff contains egg whites. Also, most commercially manufactured marshmallows use gelatin instead of real marshmallow extract because of the expense. Many vegetarians vegans avoid gelatin, as it is usually derived from animal hooves or bones. However, the gelatin is the component of a marshmallow that gives it its shape and springy texture; Marshmallow Fluff contains little or no gelatin. As an alternative, Ricemellow Creme Fluff is vegan and can be purchased in many natural food stores, as well as online.
- How to Live Without Dairy Products
- How to Make Vegan Cupcakes
- How to Accommodate Vegan and Vegetarian Guests
- How to Make Edible Cookie Dough
Sources and Citations
- CreativeVegan.net - Source of the rice and soy milk recipe and the image in the introduction. Shared with the Creative Commons license. Recipe available in Spanish at this link.
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