Be sure your extract says pure and peppermint on the label. Mint Chocolate Chip: Use a neutral nut butter such as raw cashew or Coconut Butter in the base recipe below, and add one eighth teaspoon pure peppermint extract, or more for a stronger mint flavor. Peanut Butter: Choose peanut butter in the recipe below, and increase it to two thirds cup for a stronger peanut butter flavor if desired. Feel free to throw in some mini dark chocolate chips or pieces of homemade Vegan Brownies after churning! Thaw before serving.Ĭhocolate: Follow the recipe for vanilla almond milk ice cream below, and add one fourth cup of cocoa powder or cacao powder. However, leftovers can technically be frozen. The frozen vegan dessert tastes best the day it is made, due to the lack of preservatives. Blend everything together, pour into the machine, and churn according to manufacturer’s instructions. If you prefer, the recipe can be made in an ice cream machine. Freeze until solid.īlend the frozen almondmilk ice cubes in a high speed blender until completely smooth, using the tamper to blend everything evenly.Įither enjoy your nondairy ice cream directly from the machine or freeze it for about an hour to achieve a firmer texture reminiscent to premium ice cream. To make the recipe, you simply whisk everything together and pour the mixture into ice cube trays. It has no cashews, no preservatives, guar gum, or xanthan gum, and there’s no ice cream maker required either. The recipe is made with no soy, no coconut milk, no oil, and no eggs.Īnd it can also be dairy free, corn syrup free, banana free, sugar free, and nut free.
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