Sunday, August 23, 2009

Vanilla Brownie Ice Cream

Ok, so normally I am an organic or all natural nut. But, I wanted my first batch of ice cream to taste mostly like normal ice cream, so I cheated and added Rich Whip cream and whipped topping. As I get better at this, I will experiment with different dairy free organic milks to come up with the best combination. In the meantime, here is my first attempt at Dairy Free Ice Cream. I have to say, it turned out quite yummy!

I have modified this recipe from the Basic Vanilla recipe that came from my Cuisinart.

1 1/2 cups Almond Milk (I use Pacific Organic Original)
1 1/8 cups Sugar
1 16 oz carton Coffee Rich non-dairy creamer (thawed)
1 8 oz carton Rich Whip non-dairy whipped topping (thawed)
1 1/2 Tablespoons pure vanilla extract

1. In a mixing bowl, use a hand mixer on low speed to combine the almond milk and sugar until the sugar is dissolved.

2. Add in the Coffee Rich, Rich Whip, and Vanilla.

3. Turn on ice cream maker and pour the mixture into the compartment. Mix until thickened (for the Cuisinart machine it takes 20 - 25 minutes.)

4. Once thickened, add small chunks of your favorite brownies and continue processing until brownies are thoroughly mixed (I make these from Elana's Pantry - they are one of the best brownies I have ever had).

5. Once thickened, turn off machine, scoop ice cream & enjoy! If a thicker ice cream is desired, place in freezer for 2 - 4 hours.

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