needed: pareve ice cream w/out whip or coconut milk

ruchelbuckle

Tue, May 10 2016, 1:43 pm

Does anyone have a recipe for pareve ice cream that does not need
whip? (my husband doesn't like when I use it)
coconut milk (I don't like the taste/texture)

eggs are okay-- I just learned out to pastureize them!

any suggestions?

Tel Tzion Ima

Tue, May 10 2016, 1:48 pm

Watermelon sorbet: cut up watermelon into small chunks, freeze the pieces in a single layer, once frozen put in a blender or food processor with 1/2 cup of water or lemon juice or orange juice and blend it. No sugar, no eggs, no whip. It's fat free, gluten free, refined-sugar free, and super easy to make.

Tel Tzion Ima

Tue, May 10 2016, 1:50 pm

OOTBubby

Tue, May 10 2016, 2:03 pm

I have a recipe using a lot of eggs and a lot of oil -- do you want it?

FranticFrummie

Tue, May 10 2016, 2:31 pm

You want "ice cream" and not sorbet, right?

Use silky tofu, and a dash of vanilla with whatever you're using, and blend it really well. It will give you the creamy texture you're craving, without all the greasy aftertaste.

Another thing you could do is get raw cashews, soak them in water for an hour, and then put them in the blender until it is pureed really, really fine and not grainy. (This mixture is excellent for thickening meat curries, too.)

ruchelbuckle

Tue, May 10 2016, 2:38 pm

yes I do, OOT Bubby!
FF: I want ice cream, not sorbet. What do you mean, "with whatever your're using?" A recipe that I am already using?

ruchelbuckle

Tue, May 10 2016, 2:49 pm

Mimisinger wrote:

Buy from Trader Joes!

sorry...not so helpful. We don't have a trader joes that a realistic driving distance from here. Plus, they don't have CHOCOLATE!!!

Faigy86

Tue, May 10 2016, 3:02 pm

http://www.levanacooks.com/rec.....cipe/

I've made this - its very good. I assume mousse can be close enough to ice cream, but it does taste best if stored in the freezer, but allowed to thaw more than you would thaw ice cream.

EmpireState

Tue, May 10 2016, 3:03 pm

Here's one made with almond milk:
I made this awhile ago (and I didn't have xanthum gum so I omitted it) and it was good.
Unfortunately the whip is what gives other parve ice creams the creamy texture. I also try to avoid it as much as possible.

http://minimalistbaker.com/dai.....ream/

FranticFrummie

Tue, May 10 2016, 3:10 pm

ruchelbuckle wrote:

yes I do, OOT Bubby!
FF: I want ice cream, not sorbet. What do you mean, "with whatever your're using?" A recipe that I am already using?

I mean if you're using fruit flavors, chunks of banana and peanut butter, or whatever flavor you're going for. Substitute the tofu for the whip or coconut milk.

Puree your ingredients, and put them in a pan in the freezer until 3/4 frozen. Puree again, and refreeze.

Sorry, I never cook with measurements, or even recipes. I tend to just look at stuff and wing it.

EmpireState

Tue, May 10 2016, 3:15 pm

Hi again. I forgot about a recipe that I made awhile back. It involves buying soy powder (the one I used is called better than milk and can be purchased on Amazon). It's really good:
http://www.couldntbeparve.com/.....ream/

greenfire

Tue, May 10 2016, 3:18 pm

12 eggs separated into 2 bowls

add to white:
1 cup sugar
1 tsp vanilla

whip

add to yellow:
1 1/2 cups cocoa
1 cup sugar
1 tsp vanilla
1/2 cup (walnut) oil
1/4 cup water

mix

now fold both together gently with spatula

freeze

questioner

Tue, May 10 2016, 3:43 pm

I'm curious to try out aquafaba ice cream one day, but a little nervous to risk serving it!
http://bananabloom.com/foodrec.....egan/