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September 11, 2014: If you're visiting this blog on a page other than the front page, please note that today is the last new post on this blog. Come by and visit over at the new blog Anali's Next Amendment for new content.+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
September 11, 2014: If you're visiting this blog on a page other than the front page, please note that today is the last new post on this blog. Come by and visit over at the new blog Anali's Next Amendment for new content.
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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