Have you ever wished the Haagen Dazs ice cream recipe could be healthy?
NO added sugar.
And it really does taste like Haagen Dazs!
As a self-professed ice cream addict my whole life, I’ve been extremely disappointed over the years by every non-dairy ice cream on the market (and I’ve tried them all). They’re either too icy, too gummy, or they have an overbearing coconut aftertaste. I missed REAL ice cream like crazy and finally figured I’d have to make my own dairy-free ice cream recipe that could stand up to premium brands like Ben & Jerry’s or Haagen Dazs in both taste and texture.
It’s taken me almost a year to get it just right, but I’m really happy with the results!
- 1 cup raw cashew or macadamia halves (120g)
- 1 1/3 cups milk of choice (320g)
- 3 tbsp xylitol or sugar of choice (30g)
- 1/8 tsp plus 1/16 tsp salt
- 1/16 tsp pure stevia, or 2 extra tbsp sugar of choice
- 1 1/2 tsp pure vanilla extract
Ice cream Recipe: In a cereal bowl, cover the nuts with water and let sit 4-8 hours. Drain, and pat dry very well with a paper towel. Combine all ingredients in a blender, and blend until all cashew bits have disappeared and mixture is completely smooth. If you have a Vita-Mix: Pour blended mixture into two ice-cube trays, and freeze until solid. Once frozen, pop out the ice cubes into your Vita-Mix by pushing a knife down one side of each section. Blend on high, using the tamper, until completely smooth with a soft-serve texture. Scoop out into individual bowls, using an ice-cream scoop for authentic presentation. Eat immediately, or freeze each bowl up to an hour for the perfect ice-cream consistency and texture. The best texture is achieved with a Vita-Mix, but if you don’t have one you can still get a pretty good result with an ice cream maker. (If you don’t have an ice cream maker either, just turn the blended mixture into really delicious popsicles! Also, a reader had success with a food processor by thawing the ice cubes a little extra, and it turned out like soft-serve.) Ice-cream-maker method: Pour the blended mixture into a large container, and freeze 30 minutes or refrigerate at least 4 hours. Pour chilled mixture into your ice cream maker, and follow the manufacturer’s instructions. Once a smooth texture has been reached, scoop out into individual bowls, using an ice-cream scoop for authentic presentation. Eat immediately, or freeze each bowl up to an hour for a firmer texture.
Any of the following milks works in the ice cream recipe: Silk Almondmilk, canned full-fat coconut milk, homemade cashew cream (the milk version), Earth Balance soymilk, Alpro soy cream… many others will surely work; I just haven’t tried them all. (It’s probably best to use a milk with some fat in it.) Due to the lack of preservatives and stabilizers in this all-natural ice cream, it tastes best the day you make it. However, you definitely can freeze for up to a month. It is best to portion out the ice cream into individual bowls before freezing. Then remove a bowl from the freezer 15-20 minutes before eating. It will thaw back into a smooth ice cream.
*Caramel Ice Cream Recipe:* Add 1/4 tsp caramel extract (JR Watkins brand is vegan.)
*Peppermint Patty Ice Cream Recipe:* Add 1/2 to 1 tsp pure peppermint extract and Cosmic Peppermint Patties.
*Vanilla Bean Ice Cream Recipe:* Do add the 1 1/2 tsp pure vanilla extract. Also add 1/2 tsp vanilla bean paste.
*Chocolate Chip Ice Cream Recipe:* Add 1/4 cup chocolate chips before blending the first time.
What’s your favorite snack at the moment?
This ice cream recipe is mine. I’ve probably eaten some variation of it every day straight for the past month. I’m making up for all those years as a vegan where I didn’t eat any ice cream because I wasn’t happy with the options!
LINK OF THE DAY:
……………….Sugar Free Chocolate Fudge