Thank you all for your help. I'm gong to experiment with these recipes this weekend. I have an ice cream attachment for my kitchen aid mixer so I can try some small batches. I found a coconut milk recipe that looks good, I'll let you know how the ones I try work out.
INGREDIENTS: 1 (15 ounce) can cream of coconut 1 (13.5 ounce) can coconut milk 1 cup unsweetened flaked coconut 2 (2 ounce) bars dark chocolate, chopped DIRECTIONS: 1. Whisk cream of coconut, coconut milk, and flaked coconut in a bowl. Cover and refrigerate for 8 hours or more. 2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. 3. Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Slowly drizzle chocolate into ice cream what machine is churning. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
We also use the frozen banana trick adding other frozen fruits or even peanut butter or nuttella. When I use the ice cream maker I use full fat coconut milk and it is delicious! Maple walnut or even strawberry is fabulous. Yes there is a hint of coconut but substitute it as you would cream in your recipes and it should work fine.
"It's not the years in your life that count. It's the life in your years." - Abe Lincoln
Pounds lost: 29.0
Fitness Minutes: (6,555)
6/18/14 8:32 A
I second the sorbet idea. Another idea would be to do the frozen banana "ice cream," freeze some peeled bananas and when they're frozen, blend the crap out of them until they're the consistency of soft serve ice cream. I've added strawberry jam and chocolate sauce to it and it's delicious.
when we were in chemistry, we'd make ice cream. take a sandwich size ziploc and add milk, vanilla extract and sugar. zip it up. take a gallon ziploc, fill halfway with ice, add a little rock salt, then the sandwich bag, then more ice and rock salt. zip up the big bag. then you and your lab partner toss the big bag back and forth [in towels] until the ice cream is done. there were actual measurements, but let's be honest, after the first year we did it we were lazy and all the results were pretty tasty so long as you made sure to zip up the inner bag. my even lazier adult self has used the inner bag recipe, but tossing it into the freezer and taking it out for a quick knead every 20 minutes or so until it's done. i've done this with almond milk and it's a hair on the waterier side, but it's still tasty. and when i got lazier than that, i used an old talenti gelato container to make whiskey ice cream. little bit of sugar, swish to dissolve, little bit of vanilla, swirl around, half and half, swirl to mix, pop it in the freezer, and take it out to swirl it around until it's ice creamy. it's certainly not scientific, but it is pretty easy and forgiving, particularly if you don't mind your ice cream a little on the melty side [i'm a half melted soft serve kind of girl]. from that standpoint it's basically as tasty as using a machine, but with half the work. and it's easy to make a little test batch in a yogurt cup if you want to try a new flavor but don't want to commit. i'm not sure if that helps any, but that's what i do if i'm not buying from the store.
-google first. ask questions later.
Fitness Minutes: (2,155)
6/18/14 7:59 A
When we make almond milk "ice cream" we sort of just make it up on the fly so I can't give you a specfic recipe, but there's approximately a jillion of them on the web. This one is chocolate and has eggs in it and looks luscious:
You could also try coconut milk (you might want to go to a health-food or ethnic store to find an unsweetened variety as the base, or risk winding up with too much sugar); here's an example, again with eggs:
Sorbet is a frozen dessert similar to ice cream or sherbet, but sorbet has no dairy in it. Allrecipes.com would be a place to look. Or perhaps pinterest. Maybe cooking light? Or just google homemade sorbet and see what you get.
Ruth in Cookeville, TN Central Time Zone
Promise me you'll always remember: You're braver than you believe, and stronger than you seem, and smarter than you think - Christopher Robin to Pooh
3 Days until: Christmas
Fitness Minutes: (28,168)
1,778 6/17/14 10:35 P
Does anyone have a home made ice cream recipe that does not use milk?
We are having our annual family reunion soon and the highlight of the day is multiple churns of home made ice cream...vanilla, chocolate, Butterfinger, peach, banana walnut ..you name it someone will make it.
The lactose kills my stomach. I can handle a bit of cheese but full fat heavy whipping cream is hazardous to my traveling companions!
I meant to experiment throughout the year and never did so now I'm looking for help!
I would love a recipe using almond milk if anyone has one but soy is okay. Any flavor is okay, I just would love to be able to eat ice cream with everyone else.
Thanks in advance! I know you all won't let me down!
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