There are tons of non dairy ice creams on the market these days. Problem is they are all really awful; loaded with gums, stabilizers, white sugar, corn syrup and other non edible entities that have no place in a real kitchen or real diet. Fortunately, it is quite easy to make your own non dairy ice "creams", which i have demonstrated elsewhere on this blog. And as always, when you make your own, you take control and can put whatever you like in it and of course, NOT put what you do not like in it, thus creating a far tastier and far healthier product. And of course when you make your own, the ecological factor comes into play as you are no longer consuming PVC (processed vegan crap), thus removing a great deal of packaging and shipping in your life and well, that is a good thing for you and for everyone else.
Here is a delightful late fall/early winter flavor using fresh cranberries and homemade vanilla.
you will need the following:
1/2 cup raw cashews (toasted will not work and flavored nuts will kill the dish)
1 cup soymilk (see note below)
2 tbsp kudzu
1/2 tsp sea salt
2 pints fresh cranberries
1/2 cup maple syrup
1 tbsp vanilla extract (see my earlier blog to learn to make your own!)
2 more cups soymilk.
in a high speed blender place the cashews, 1 cup soymilk, kudzu and salt. Puree on high till very well processed. Keep this on high for 2 minutes, till the mixture heats up and thickens greatly. Add the rest of the ingredients and blend till smooth.
Place in your ice cream maker and process till frozen.
goes really well with pumpkin bread, pecan pie and apple tarts!
note on soymilk: as for all my recipes, soymilk can only contain 2 ingredients: organic soybeans and water. Any gums or stabilizers or sweeteners in your pvc soymilk will ruin this dish badly. Get a soymilk maker and make your own as it is so easy and so much better.
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