Currently available dairy free ice creams are hard to find and a tad pricey. I was thrilled to discover the blog speedbumpkitchen.com. I was even more thrilled to discover that they have recipes that avoid similar allergens to ours *aaaannd* they have ice cream recipes!!! Be sure to stop by and check out her amazing creations.
Today I made a basic vanilla ice cream base using her recipes as inspiration. I have high hopes of using this vanilla base as a springboard to the wide world of ice cream flavor possibilities!
Note: If you want to make chocolate flavored any other way than adding Hershey’s syrup, you have to add the cocoa powder to a hot mixture, before chilling and before putting it in the machine. See more details on my chocolate ice cream process below.
40 large marshmallows (the whole bag was too much!)
6 cups of Silk brand Vanilla Soy Creamer
4 tbsp vegetable oil
2 tsp vanilla
2/3 cup of sugar
Place the marshmallows in a microwave-safe bowl and microwave for about 1 minute, or until soft throughout. Whisk in 1/2 cup of soy creamer. Add sugar, oil, vanilla, and remaining creamer and stir well.
For chocolate: Warm all ingredients except marshmallows over medium heat. Bring to boil then immediately remove from heat. Whisk in 1& 1/3 cup of cocoa powder until cool. I use Hershey’s brand. Now incorporate the melted marshmallows.
Here is another recipe for a creamier, chocolate pudding based variety:
1 Qt container of Silk French Vanilla Soy Creamer
2- 3.9 oz boxes of Jello instant pudding mix, chocolate flavor
1/2 Tbsp vanilla extract
I know how bad you want this ice cream, but it’s important to pause here and place in refrigerator or freezer for a bit to chill the mixture.
Place mixture into ice cream maker. I use the KitchenAid ice cream maker attachment and run it for about 30 minutes. The mixture will come out with a soft serve consistency. Freeze for an additional 2-3 hours to harden to ice cream consistency.
Next, add mix-ins! Here are some of our ideas:
Crushed Oreo cookies
Graham crackers. We use HoneyMaid brand Honey Grahams.
Safe homemade brownies. We use Cherrybrook Kitchen mixes.
Chocolate or strawberry syrup. We use Hershey’s brand.
Maple Syrup. We use Cary’s brand.
Safe chocolate chips. We use Enjoy Life or Divvies brand.
Sprinkles. Be sure to check for allergens. (Like you always do, right?).
Pretzels. We use Rold Gold brand.
Mini marshmallows (We use Publix or Kraft) or marshmallow topping (we use Smucker’s Toppings Marshmallow flavored)
Biscoff spread, Sunbutter, Wow butter, etc.
Storebought or homemade fruit preserves like blueberry or strawberry.
Fun colors with food coloring.
After adding mix-ins, freeze for an additional 2 hours, or until desired consistency. You may need to stir once more after about an hour or so in the freezer if you have mix-ins that may have fallen to the bottom before the mixture fully solidifies.