This recipe for dairy-free mint chocolate chip ice cream is made with rice milk, which balances well with the minty flavor. Serve a dish of this nondairy treat with sliced bananas or inside a cantaloupe half for a refreshing summer treat.
Preparation time: 36 minutes
Freezing time: 35 minutes
Yield: 12 servings
Special equipment: Ice cream maker
1 tablespoon arrowroot starch (available in natural foods stores)
6 cups vanilla rice milk (or your choice of nondairy milk)
1 cup sugar
3 teaspoons peppermint extract
2 teaspoons pure vanilla extract
3 drops of green food coloring (optional)
1-1/2 cups nondairy chocolate chips
Whisk the arrowroot starch into 1/4 cup of the rice milk and set aside.
Mix the remaining rice milk and sugar in a saucepan. Cook over medium-high heat until the mixture boils, about 6 minutes. As soon as the mixture boils, take it off the heat and stir in the arrowroot mixture. Stir in the peppermint extract, vanilla extract, and food coloring (if desired). Set the mixture aside and let it cool for at least 30 minutes.
Freeze the mixture in a hand-operated or electric ice cream maker for approximately 35 minutes (or according to your machine’s manufacturer’s instructions). Add the carob chips during the last 5 to 10 minutes of freezing.
Around the winter holidays, replace chocolate chips with several crushed peppermint candy canes or use a combination of chocolate chips and crushed candy canes. Add a few drops of red food coloring in place of green.
Per serving: Calories 218 (from Fat 46); Fat 5g (Saturated 2g); Cholesterol 0mg; Sodium 33mg; Carbohydrate 43g (Dietary Fiber 0g); Protein 2g.
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Source:http://www.dummies.com/how-to/content/dairyfree-mint-chocolate-chip-ice-cream.html
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