Ice Cream Recipes - Tumblr Posts

I love Dairy Free Ice Cream, it’s such an awesome and useful book, but I was so disappointed when I made the Classic Vanilla Ice Cream. I used cheap Vanilla Extract, so it was probably my own fault, but the whole batch tasted strongly of alcohol from the first bite to the last! The mark of a good batch of Vanilla Ice Cream is something that doesn’t require toppings to be palatable, and honestly I don’t mind going artificial to get there, and that is how I got here. Is propylene glycol safe to ingest? No idea, and honestly I don’t really care at this point, because this ice cream is DELICIOUS!

Ingredients: 1 can (13.5oz) Whole Foods 365 Coconut Cream 1 ½ cups Homemade Cashew Cream (approx 1:3-ish cashews to water) ½ cup Wholesome Granulated Allulose 1 Tbsp LorAnn Butter Vanilla Bakery Emulsion ½ tsp Xanthan Gum (optional)

Directions: 1) Place Coconut Cream in a sauce pan and heat until steam begins to rise, stirring constantly. 2) Add Allulose and continue stirring until fully dissolved. (I usually take it to a light boil, just to be sure) 3) Add cream/sugar mixture to a blender with all other ingredients and blend to mix. 4) Chill in refrigerator until cold (or overnight, which is what I usually do) and then process in your ice cream machine.