What to do with my ice cream maker? - VeggieBoards
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#1 Old 06-02-2003, 01:03 PM
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I recently splurged and bought myself an ice cream maker...one of those automatic Cuisinarts that doesn't use the ice/salt combo.



I checked out the Vegweb recipes, and was disappointed in "ice cream" recipes. I did try one, with coconut milk/tofu/sugar, and it tastes great...unfortunately it freezes ROCK SOLID. Literally, I have to pull it out of the freezer about 30 minutes before eating. I don't know if it's the coconut milk or the tofu...the ice cream maker freezes to a soft serve texture, which was awesome with the cococut "ice cream" recipe, but once I froze it for a couple hours it had to be chiseled out of the container with a mallet.



I made a wonderful raspberry sorbet last week, the consistency and frozen texture was fabulous. It was just pureed fruit with a simple sugar/water syrup (I used unrefined sugar). I have some strawberries ready to make another batch, but I was really hoping for something more ice-cream like. I like fruit sorbets but have been craving something creamier.



So, who has some vegan ice cream recipes?
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#2 Old 06-02-2003, 02:02 PM
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You know what is so funny..

I was just looking at those this weekend and I almost splurged but I was at a pretty expensive store so I decided to look around first. But I think I will be getting one this week. I do have a number of recipes from various cookbooks that I plan to try so I will have to post you those as soon as I get started (I'm at work and far from my cookbooks)

I'm sure there will be lots of people with suggestions.
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#3 Old 06-02-2003, 02:43 PM
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i also make a coconut milk ice cream, just without the machine. and it usually is fine, if stirred enough during freezing. but it does sometimes set up rock hard later. i just figure my freezer is set too cold for it though, hrmnb.

i have several recipes in a book that i could type up later. but here's one i found online:

Peel four bananas and freeze them in the freezer.

Chop up two fuji apples and do the same thing. When both have frozen overnight, run them through a Champion juicer or a Vita-Mix or a powerful food process. Toss in a handful of organic raisins that you've soaked for a few hours. I kid you not. I enjoy this "ice cream" as much as I ever enjoyed Breyers. Hope you give it a try.
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#4 Old 06-02-2003, 03:12 PM
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We have a Krups ice cream maker that we found at Goodwill. We love it. I made my own recipe. I take two cups of soy milk, some sugar (1/4 - 1/2 cup depending on your taste,) and two bananas...blend it all in the blender and then pour it into the ice cream maker and plug it in. I have added all kinds of variations including other fruits and cocoa powder. This weekend I added blueberries. It's yummy and creamy. It does freeze solid in the freezer afterwards but I pop it in the microwave for 20-25 seconds to soften it up. I love my soycream!
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#5 Old 06-02-2003, 03:48 PM
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yay, i found a batch of ice cream recipes in my email from the vegan recipes yahoo group! It says these are all from "Live Unfired Foods"

Honey Ice Cream

1 cup raw cashew nuts

2 cups pineapple juice

1 cup crushed pineapple

1 cup honey*

3 ripe bananas



Blend pineapple juice and cashews until smooth. Add honey and bananas while

blending. Add crushed and mix, freeze, and serve. *May substitute pure maple syrup for honey if desired.



Apricot Sherbet

2 cup sapricots, or dried soaked apricots

1 cup pineapple juice (unsweetened)

3 Tbsp. honey (optional)

1/2 cup nut cream

1 Tbsp. Agar flakes



Blend fruit in juice. Add honey, if used. Soften agar in 1/3 cup cold water

dissolved over hot water (or heated to dissolve). Add agar to fruit mixture.

Blend. Stir several times while freezing.



Maple Syrup Ice Cream

1/2 cup cashews

3 Tbsp. soy milk powder

2 cups unsweetened pineapple juice

4 Tbsp. maple syrup

3 ripe bananas, sliced

1 cup crushed pineapple



Blend all ingredients. Pour into tray and freeze. Stir or blend and replace in

freezer.



Pineapple-Pomegranate Sherbet

Blend 3 parts pineapple with 2 parts pomegranate (with seeds removed, if

desired). Chill in freezer.



Special Sherbet

Soak 3 lbs. of filberts overnight in distilled water. Blend with diced apple,

carob powder and honey to taste. Pour in bowls, chill, garnish with banana

slices and serve.

*May substitute alternative sweetener for honey.
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#6 Old 06-02-2003, 05:04 PM
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There's a vegan recipe in the current Vegetarian Times that requires an ice cream maker. Check it out.



Quote:
Originally posted by Grateful_Veggie

So, who has some vegan ice cream recipes?

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#7 Old 06-02-2003, 08:53 PM
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The reason commercial ice cream is softer is because it's not only blown up with air but it contains high amounts of butter fat (the "cream" in ice cream). The higher the fat content the creamier the ice cream. Commerical ice creams also contain stabilizers and other stuff to keep it from going rock hard. When I make ice cream I usually make sure we eat most of it right away. I know that's a sacrifice to make but I do it willingly......



Isabella
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#8 Old 06-02-2003, 09:29 PM
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My husband made a vegan ice cream recipe out of the New Farm Vegetarian cookbook. It was soft (too soft the first day) the 2nd day, it was j u s t r i g h t.
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#9 Old 06-03-2003, 07:55 AM
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I didn't realize that commercial ice cream has stabilizers and such in it (silly me!), and that keeps it comparatively soft.



I wonder if I could keep the mixture cold in the fridge and then whip up a fresh, small serving of it when I want it. It only takes 20 minutes or so, which is less time than I have to let the rock-hard stuff thaw.



Thanks for all the great ideas, I can't wait to try some!
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#10 Old 06-03-2003, 12:09 PM
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I had the same problem with the ice cream I made. It was SO hard! When I let it thaw a bit though my BF had it gone in like 10 minutes!

I have a huge bunch of recipes somewhere. I'll try and find them for you. I wonder though, if high amounts of butterfat are used for softening, do you think adding margarine or something else would help?
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#11 Old 06-03-2003, 12:16 PM
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Ok, here goes!



Chef Deborah's Awesome Ice Cream!!!



2 cups soymilk (or rice milk)

1/2 cup soymilk powder (or rice milk powder)

1/2 - 3/4 cup natural sugar*

2 - 3 tsps vanilla (or other flavoring)

1/2 cup soy cream cheeze



Put all ingredients into blender.

Blend until creamy.

Freeze in ice cream freezer.

Serve immediately.



Fridge Method:



Blend ingredients as above.

Put into covered storage bowl.

Put into freezer, and freeze until half-frozen.

Remove from freezer.

Beat with electric beater until creamy.

Return to freezer, and freeze again.

Do this several times.

The more times you beat the mixture,

the creamier it will be.

Serve, either immediately after beating,

or after freezing it again for awhile.

VARIATIONS:

Add whatever flavorings or extracts you like to the mixture before blending.

Mix in fruits, nuts, syrup, etc, just before serving.

*NOTE:

For an even creamier ice cream,

substitute white corn syrup for sugar,

and/or add 1/4 tsp xanthan gum (powder)

to the mixture; blend as in recipe.



BRYANNA CLARK GROGAN'S

VEGAN ITALIAN VANILLA "ICE CREAM" or "GELATO" WITH MANY VARIATIONS (CAN BE

SOY-FREE)



Makes 1 quart (4 c.)



I use a combination of white corn syrup or brown rice syrup, which has a

neutral taste and discourages ice crystals from forming, and maple syrup

instead of white sugar. (I found that the flavor of even the lightest

unbleached cane sugars wasn't "clean" enough for this vanilla version, though

it's fine in coffee, chocolate, or mocha-flavored gelati.) Tapioca starch

makes this gelato smooth and custardy without the mouth-feel of a "frozen

pudding".



This gelato is not fat-free, but it is lower in fat than so-called "premium"

ice creams. (And you can use the basic recipe to make up your own favorite

flavors of gelati or regular old North American-style "nice cream".)



Mixture #1:



3/4 c. water

1/2 c. white corn syrup or brown rice syrup

1 T. vanilla



Mixture #2:

1 c. water

3/4 c. soy, almond or rice milk

1/2 c. raw cashew pieces

1/2 c. maple syrup

1 T. tapioca starch

1/4 tsp. salt



Blend Mixture #1 in the blender, then set aside in a measuring cup.



Blend Mixture #2 in the blender until VERY smooth and frothy (make sure that

it doesn't feel grainy). Place this mixture in a heavy-bottomed medium

saucepan and stir over medium-high heat until thickened. OR (MICROWAVE OPTION)

place the mixture in a large microwave-proof bowl and microwave on HI for 2

minutes; whisk; cook 2 minutes more; whisk; and cook 1 minute more.



Whisk Mixture #1 into cooked Mixture #2. Chill the gelato mixture and then

freeze according to directions for your ice cream machine. Scoop into a quart

plastic container, cover and freeze for several hours before serving.



ITALIAN VARIATIONS: Italian gelati tend to be simple flavors.



Banana (Banane): use only 1 tsp. vanilla. Add 1 c. mashed ripe banana to

Mixture #1 when blending. Makes 5 c.



Marsala "Custard" (Zabaglione): Omit vanilla and, in Mixture #1, use 1/3 c.

marsala wine (or good sherry) plus water to make 3/4 c.



Coffee (Caffé o Capuccino): you can use any kind of unbleached cane sugar

instead of maple syrup, if you wish. Use only 1 tsp. vanilla and add 2 T. (4

little packets) espresso powder to Mixture #2. If you like, you can also add 1

and 1/2 T. coffee liqueur to Mixture #1.



Lemon (Limone): Omit vanilla and use 1 T. pure lemon extract instead.

Almond (Mandorle): Use only 1 tsp. vanilla and add 1/2 tsp. pure almond

extract. If you like, add 2 T. Amaretto liqueur to Mixture # 1. Add 1/2 c.

chopped roasted almonds when the mixture is half-frozen. (You could also add

1/2 c. dairy-free chocolate chips, if you like.)



Hazelnut or Filbert (Nocciole): use only 1 tsp. vanilla and add 1/2 c. chopped

roasted hazelnuts (filberts) when mixture is half-frozen. If you like, you can

add 2 T. Frangelico (hazelnut liqueur) to Mixture #1.



Walnut (Noci): Use only 1 tsp. vanilla and add 1/2 c. chopped toasted walnuts

when mixture is half-frozen.



Pistachio (Pistacchio): Use only 1 tsp. vanilla and add 1/2 c. chopped roasted

pistachios when the mixture is half-frozen.



Frutta (Fruit): Use only 1-2 tsp. vanilla. Omit the 1 c. water from Mixture

#2. Blend the rest of the ingredients until VERY smooth, as instructed, then

add 3-3 and 1/2 c. (3/4-1 lb.) berries or pitted, peeled, chopped fresh fruit,

which have been previously blended smooth in a food processor or blender. To

sweet, tangy fruits, add 1 T. of fresh lemon juice. To more bland fruits, such

as cultivated blueberries, use 2 T. of lemon juice. Blend together well, then

proceed with recipe.



You can use any berry, or peaches, mangoes, kiwis-- whatever you like or have

an abundance of. If you like, add a bit of citrus rind or citrus extract, or

an appropriate liqueur (up to 2 T.). NOTE: You can use frozen fruit, too, but

measure it frozen, and then let it thaw out before pureeing.

Makes @ 5 c.

---



From "The Voluptuous Vegan" by Myra Kornfeld



(I substituted almond milk for the soymilk. I want to try the cashew-cinnamon

ice cream next!



2 c. original flavored soy milk

2 T. arrowroot powder

1/2 c. creamy peanut butter

2 ripe bananas, peeled

1/2 t. vanilla extract

1/2 c. pure mple syrup

pinch of salt

1/2 c. roasted unsalted peanuts, finely chopped



In a small bowl, mix 1/4 c. soy milk with arrowroot. Add the remaining

soymilk to a small saucepan. Bring to boil and stir in arrowroot slurry.

Stir continuously till it thickens and just starts to bubble.



Remove from heat and add to blender with peanut butter, bananas, vanilla,

maple syrup and salt. Blend till smooth. Cool in refrigerator.



Make into ice cream according to the directions for your ice cream maker.

Add the chopped nuts in the last few minutes of churning. Freeze for a

couple of hours before serving.



Here's one for chocolate ice cream:



3/4 C. unbleached cane sugar

1/2 C. water

2 C. vegan chocolate chips

2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm

1 1/2 C. soy milk, rice milk, or other non-dairy milk of choice

2 T. vanilla

1/2 t. salt



In a small saucepan, place the sugar and water, and simmer for 5 minutes to

thoroughly dissolve the sugar and form a syrupy consistency. Remove the

saucepan from the heat and set aside. Place the chocolate chips in the top of

a double boiler (over simmering water) and allow the chocolate chips to melt.

Meanwhile, in a food processor, process the tofu to a smooth puree. Add the

sugar-syrup mixture, melted chocolate chips, and the remaining ingredients,

and process for 1-2 minutes or until very smooth and creamy. Taste and add

additional sweetener or vanilla, if desired.



If you have an ice cream maker, transfer the mixture to the ice cream maker

and freeze according to the manufacturer's instructions. Or, pour the mixture

into a large shallow pan and place it in the freezer. Stir the mixture every

hour or so to give it a smooth texture. When completely frozen, remove it from

the freezer and allow it to sit at room temperature for 15 minutes. Transfer

the mixture to a food processor, process until smooth, and transfer the

mixture to an airtight container. Return it to the freezer and freeze until

solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.



*Variation: if you don't mind the extra fat, adding a few tablespoons of a

mild vegetable oil to the mixture before freezing will result in a rich and

creamy texture. Feel free to experiment with the recipe by adding additional

flavorings, or chopped fruit or nuts.



Yield: 1 1/2 Quarts



--------------------------

And vanilla...



2 C. water

3 T. agar-agar flakes

2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm

1 1/2 C. soy milk, rice milk, or other non-dairy milk of choice

1 C. unbleached cane sugar (or brown rice syrup or maple syrup), or to taste

2 T. vanilla

1/2 t. salt



In a small saucepan, place the water and agar-agar flakes, and simmer for 5

minutes to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food

processor, process the tofu to a smooth puree. Add the agar-agar mixture and

the remaining ingredients, and process for 1-2 minutes or until very smooth

and creamy. Taste and add additional sweetener or vanilla, if desired.



If you have an ice cream maker, transfer the mixture to the ice cream maker

and freeze according to the manufacturer's instructions. Or, pour the mixture

into a large shallow pan, and place it in the freezer. Stir the mixture every

hour or so to give it a smooth texture. When completely frozen, remove it from

the freezer, and allow it to sit at room temperature for 15 minutes. Transfer

the mixture to a food processor, process until smooth, and transfer the

mixture to an airtight container. Return it to the freezer and freeze until

solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.



*Variation: if you don't mind the extra fat, adding a few tablespoons of a

mild vegetable oil to the mixture before freezing will result in a rich and

creamy texture. Feel free to experiment with the recipe by adding additional

flavorings, or chopped fruit or nuts.
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#12 Old 06-03-2003, 12:17 PM
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Ice Cream (internet source)



This is a good basis upon which many flavours of ice cream may be made.



Ingredients:



50g cashew Nuts

2 Bananas

200g sugar

Juice of 2 Lemons

Juice of 2 Oranges

500mls Hot Water

75g Creamed Coconut (the darker stuff with the bits in - not the pale waxy

bit)

2 tablespoons Peanut Oil

Method:



Put the cashew nuts in a coffee grinder and grind to a fine powder (not too

fine as the oil in them will make them cake and they will be more difficult to

handle). Put some of the water into a blender and add the cashew nut pulp -

give it a short burst to make a suspension. With the blender on, feed in the

bananas. Pour into a mixing bowl.



Put some warm water into the blender and add the creamed coconut and vegetable

oil. This should form an emulsion and if it gets too thick, add some more

water. Pour into the mixing bowl.



Put some warm water into the blender and add the sugar - this should dissolve

fairly quickly. Add the lemon and orange juice. Pour into the mixing bowl

stirring slowly. Add any final water and give it a good stir.



Set the freezer onto fast freeze and put the bowl in the freezer. Every twenty

minutes for what will seem like the next day (really only around 2 - 3 hours),

take the bowl out and stir in the ice that has formed around the edge, finally

giving it a thorough stirring. continue this until it is the consistency that

you want. Put into a smaller container with a lid and keep in the freezer.



Ice cream should have small ice particles in it and unless you have access to

several gallons of liquid nitrogen, you will end up freezing your own ice

cream slow enough for ice crystals to grow several inches long giving it a

coarse texture. Stirring it frequently while it freezes does not give it

enough time to grow these crystals and so the texture is fine.



Variations:



Miss out the citrus juices and add a few drops of peppermint oil and some

flakes of chocolate for a delicious chocmint

Add extra orange (preferably in the form of oil as adding too much orange

juice will affect the acidity and cause the oil in water emulsion - the cream

- to separate) to make orange ice cream. You can add chocolate to this one as

well.

Replace the orange with the juice of one lime and add some flakes of chocolate

for chocolate lime ice cream.

Replace half the water and the oil with Soya milk.

Try adding a little wine.

Storage:



It will keep for several months in a freezer - again, it usually gets eaten

before anything untoward has a chance of happening to it.



Serving suggestions:



Serve with fresh fruit and wine.



----

Deborah's Fruit Pops



Mix up double-strength fruit juice from concentrate.

Put into molds, and freeze until solid.



----



Deborah's 2-in-1 Fruit Pops



Fill molds partway with one kind of (double-strength) juice, and freeze until

just mushy (not solid).

Then add another kind of (double-strength) juice, and freeze until solid.



----



Fudgy Pops



Make double-strength chocolate soymilk or rice milk.

Put into molds, and freeze until solid.



----



Deborah's Creamysicles



Mix double-strength orange juice with vanilla soymilk to taste.

Put into molds, and freeze until solid.



For easy removal of pops, run under warm water VERY BRIEFLY.



-----



From Veggie Life Magazine



BLUEBERRY-BANANA SOYSICLES

1/2 ripe banana

1/2 cup vanilla soymilk

3/4 cup frozen or fresh blueberries

In a food processor or blender, combine ingredients and process 1 to 2

minutes, until smooth. Pour into popsicle molds, inserrt sticks, and freeze

until solid.



ORANGE CREAM SOYSICLES

6 oz. silken tofu

1/2 cup orange juice concentrate

1/2 cup water

1 ripe banana

In a food processor or blender, combine ingredients and process 1 to 2

minutes, until smooth. Pour into popsicle molds, insert sticks, and freeze

until solid.



LEMON SOYSICLES

1 12oz. package silken tofu

1/3 cup + 1 Tablespoon lemon juice

1/3 cup + 1 Tablespoon maple syrup

1/2 teaspoon vanilla

- DIRECTIONS THE SAME AS ABOVE -



FUDGE SOYSICLE

1 cup chocolate or carob soymilk

1 12oz. package silken tofu

3 Tablespoons cocoa or carob powder

6 Tablespoons maple syrup

- DIRECTIONS THE SAME AS ABOVE -



CREAMY CRANBERRY SOYSICLES

12 oz. frozen cranberry punch concentrate

1 12 oz. package silken tofu

- DIRECTIONS THE SAME AS ABOVE -



I tried these and they are great! I used ice cube trays because I haven't any

popsicle molds right now. Any juice works too.



-------

Beverly Lynn Bennet's Vegan Vanilla Ice Cream



2 C. water

3 T. agar-agar flakes

2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm

1 1/2 C. soy milk, rice milk, or other non-dairy milk of choice

1 C. unbleached cane sugar (or brown rice syrup or maple syrup), or to taste

2 T. vanilla

1/2 t. salt



In a small saucepan, place the water and agar-agar flakes, and simmer for 5

minutes to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food

processor, process the tofu to a smooth puree. Add the agar-agar mixture and

the remaining ingredients, and process for 1-2 minutes or until very smooth

and creamy. Taste and add additional sweetener or vanilla, if desired.



If you have an ice cream maker, transfer the mixture to the ice cream maker,

and freeze according to the manufacturer's instructions. Or, pour the mixture

into a large shallow pan, and place it in the freezer. Stir the mixture every

hour or so to give it a smooth texture. When completely frozen, remove it from

the freezer, and allow it to sit at room temperature for 15 minutes. Transfer

the mixture to a food processor, process until smooth, and transfer the

mixture to an airtight container. Return it to the freezer and freeze until

solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.



*Variation: if you don't mind the extra fat, adding a few tablespoons of a

mild vegetable oil to the mixture before freezing will result in a rich and

creamier texture. You can also add additional flavorings, chopped nuts or

fruit, or melted chocolate or cocoa.



Yield: 1 1/2 Quarts



--

Coconut Icecream



You need:

2 cups of coconut milk

1/2 cup of water

1/2 of a vanilla bean, split lengthwise and scraped

11 tablespoons sugar

pinch of salt



Mix all of the ingredients together and follow the directions of your ice

cream maker to freeze.



It is soooooo delicious.



-------

Chef Deborah's Coconut Ice Cream



2 cups coconut milk

1/2 cup soymilk powder (or rice milk powder)

1/4 cup natural sugar (or to taste)

1/2 cup corn syrup or rice syrup

2 - 3 tsps almond extract

1/2 cup soy cream cheeze (optional, adds creaminess)

OR 1/2 cup mashed silken Tofu (optional, adds creaminess)

1/3 cup shredded coconut



Put all ingredients into blender.

Blend until creamy.

Stir in almonds.

Freeze in ice cream freezer (or use fridge method).

Serve immediately.



----



Fridge Method:



Blend ingredients as above.

Put into covered storage bowl.

Put into freezer, and freeze until half-frozen.

Remove from freezer.

Beat with electric beater until creamy.

Return to freezer, and freeze again.

Do this several times.

The more times you beat the mixture,

the creamier it will be.

Serve, either immediately after beating,

or after freezing it again for awhile.



------



from "How it All Vegan"

Anything Goes Fruity ice cream



2 C soft tofu

1/2 C soymilk

1/2 C oil

1 C dry sweetener

1 TB lemon juice

1 1/2 C "Anything Goes" fresh or frozen fruit of choice

1 TB vanilla extract

dash salt



In a food processor, combine all the ingredients except for 1/2 cup of the

fruit, and blend together until very smooth and creamy. Place in a sealable

container and freeze. Remove from freezer and defrost for about 20 to 40

minutes. Place back in food processor and blend again. Spoon back into

container and add the remaining fruit. Re-freeze. Remove from freezer 5

minutes before serving. Makes 4-6 servings

*Or combine well in a blender and freeze according to icecream manufacturer's

instructions.



Coffee icecream

1/4 C soymilk

5 TB oil

1 Banana chopped

1/4 cup sweetener

2-3 tsp instant coffee powder or non-caffeinated alternative

Combine in food processor till smooth and very creamy. Plce in a sealable

container and freeze. Remove from freezer and defrost for 20 -40 minutes.

Place back in processor and blend again. Spoon back into container and

re-freeze. Remove from freeezer 5 minutes before serving.
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#13 Old 06-03-2003, 12:18 PM
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Sorry for the long post! Hope that's enough for everyone!
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#14 Old 06-03-2003, 02:39 PM
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If you're not opposed to it, adding corn syrup makes the vegan ice cream softer. The cookbook, Nonna's Italian Kitchen by Bryana Clarke Grogan has great vegan ice cream recipies. The best I've tasted so far.
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