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ALTERNATIVE ICE CREAMS
DAIRY-FREE VANILLA ICE CREAM
The soy milk powder helps the texture of the ice cream. If you are
intolerant to soy then search for a substitute at your local health-
food store.
Makes about 5 cups (ten ½-cup servings)
3 cups dairy-free milk (soy, hemp, almond, rice)
2 tablespoons soy milk powder
¾ cup granulated sugar
pinch sea or kosher salt
1 to 2 teaspoons pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk to
combine all of the ingredients. Cover, refrigerate, at least 2
hours, or overnight. Whisk mixture again before pouring into the
ice cream maker.
2. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 minutes. The ice cream will have a soft texture.
Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 105 (8% from fat) • carb. 21g • pro. 3g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 38mg • calc. 14mg • fiber 1g
DAIRY-FREE VANILLA CUSTARD ICE CREAM
Another version of a dairy-free vanilla ice cream, but this version is
a traditional cooked custard version, which makes it a bit creamier.
If you are not allergic or intolerant to eggs, this is a great one to try.
Makes about 5 cups (ten ½-cup servings)
3 cups dairy-free milk (soy, hemp, rice, almond, etc.)
1 cup granulated sugar divided
pinch sea or kosher salt
1 to 2 teaspoons pure vanilla extract
5 large egg yolks
1. In a medium saucepan set over medium-low heat, add the milk,
half of the sugar, salt and the vanilla. Whisk to combine and
bring the mixture just to a boil.
2. While the milk mixture is heating, combine the yolks and
remaining sugar in a medium bowl. Using a hand mixer on low
speed or whisk, beat until mixture is pale and thick.
3. Once the milk mixture has come to a slight boil, whisk about
¹∕
³
of the hot mixture into the yolk/sugar mixture. Add another
¹∕
³
of
the mixture, then return the combined mixture to the saucepan.
Using a wooden spoon, stir the mixture constantly over low heat
until it thickens slightly and coats the back of the spoon. This
mixture must NOT boil or the yolks will overcook. The process
should only take a few minutes.
4. Pour the mixture through a fine mesh strainer and bring to room
temperature. Cover and refrigerate at least 2 hours, or
overnight. Whisk mixture again before pouring into the ice
cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 minutes. The ice cream will have a soft, creamy
texture. Serve or store in airtight container in freezer.
Nutritional information per serving (using soy milk, based on ½ cup):
Calories 142 (19% from fat) • carb. 26g • pro. 3g • fat 3g • sat. fat 1g
• chol. 105mg • sod. 44mg • calc. 23mg • fiber 0g
SUGAR-FREE VANILLA ICE CREAM
Finally, a homemade ice cream for those
watching their sugar intake.
Makes about 5 cups (ten ½-cup servings)
1 cup whole milk
¾ cup sugar substitute (such as Splenda)
pinch sea or kosher salt
2 cups heavy cream
1 to 2 teaspoons pure vanilla extract