Wednesday, July 9, 2008
Nope. Not for a Klondike Bar. What would you do for some homemade ice cream?
Would you consider jumping out of a plane?
Would you actually jump out of a plane? For some delicious Vanilla Coconut Ice Cream?
No? They didn't either. My cousin C sent me some pictures of him skydiving on the 4th of July and I had to find a way to use them. Pretty cool huh?
Well, I wouldn't jump out of a plane for this ice cream, or for any other reason actually. But I have to say that this is some really good ice cream. I finally figured out a way to make a vegan and dairy free ice cream with a super creamy texture.
What's the secret? Coconut milk and WestSoy Vanilla Soy Shake. I used rice milk before and it was good, but not creamy enough. I'll be trying some more flavors now that I've got it figured out.
*Updated* Mike just informed me that I can be a little late in submitting my recipe to his latest blog event - You Scream, I Scream, We All Scream for Frozen Desserts! I'm looking forward to the roundup for this delicious event.
Vanilla Coconut Ice Cream
2 cups WestSoy Vanilla Soy Shake
1 cup coconut milk
pinch of salt
1 T vanilla extract
3/4 cups sugar
Whisk ingredients together in medium bowl. Put in ice cream maker for about 45 minutes or until you have a creamy consistency. Scoop out and put in freezer safe container. Store in freezer. Enjoy!
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