DAIRY-FREE VANILLA ICE CREAMSource: Ashley Skabar, About.com
Serves 4
"This vanilla ice "cream" is great for making sundaes, ice cream sandwiches, root beer floats or on its own for a frozen creamy treat. Blending the ice cream after it has been frozen is important as it breaks up any ice crystals that form, ensuring that you end up with a creamy, not crunchy, dessert."
1 1/2 cup soymilk powder
3 1/2 cups soymilk
2/3 cup water
1 1/2 cup sugar
1 Tbsp. vanilla
1 tsp. apple cider vinegar
In a blender, combine the soymilk powder, soymilk and water until well blended.
Combine the soymilk mixture with the sugar, vanilla and vinegar in a small saucepan over medium-low heat. Stirring constantly, cook until the mixture is thick and syrupy in consistency.
Pour the mixture into a 9x5-inch metal loaf pan or other medium-sized metal or aluminum pan. Place the pan in the freezer uncovered for 1 hour.
Remove the pan from the freezer and scrape the ice cream into a blender and blend on high for 30 seconds, or until mixture is creamy. Place the mixture back in the pan and back into the freezer. Repeat this procedure 3 more times at 30 minute intervals, allowing the ice cream to chill in the freezer covered for 1 hour after the last blend before serving.
Serve ice cream cold, adding your choice of toppings if desired.
VANILLA DAIRY-FREE ICE CREAMSource: Org Junkie
2 cups dairy alternative, divided (I use Rice Milk)
2 cups safe marshmallows (I use Jet Puff)
1/3 cup sugar
3 tbsp oil (I use Canola)
1 tsp safe vanilla extract
1 package gelatin (I use Knox)
In a medium saucepan combine marshmallows, sugar and one cup of dairy alternative. Stirring constantly bring marshmallow mixture to a slow boil until sugar and marshmallows have dissolved. Remove from heat and allow to cool.
Meanwhile combine gelatin, one cup of dairy alternative and oil, allow to stand for five minutes. Using a stand or hand mixer (I use a whisk) beat gelatin, oil and dairy alternative mixture until foamy. Add vanilla. Combine all ingredients together and transfer to the frozen canister of an ice cream maker. Process according to manufacturer’s instructions (mine takes approx. 20 minutes).
VANILLA BANANA ICE CREAM (lactose free)
Source: Fluthter
1 cup soft tofu
1 cup soymilk
1/2 cup oil
1/3 cup dry sweetener
2 bananas, chopped
2 tbsp lemon juice
1 1/2 tbsp vanilla extract
dash of salt
Blend all ingredients together in blender until very smooth. Place in sealed container and freeze.
Remove from freezer and defrost 20–40 minutes. Place back in blender and blend. Spoon back into container (add any extra goodies etc at this point); re-freeze.
Remove from freezer 5 minutes before serving
Breyers makes a lactose-free vanilla ice if you do not want to make your own.
Here is the product link:
http://www.icecreamusa.com/products/product.cfm?b=1&u=77567-22700