Dairy Free Ice Cream

By Dolphl1970

Ingredients

• For marshmallow chocolate ice cream:
• Marshmallow fluff (brand name) - See Warnings if vegan or vegetarian.
• 28 g (1 oz) Dark, sugar-free chocolate. (check ingredients for milk, see Warning)
• 1 tbsp butter substitute, such as vegetable oil or soy margarine
• dash of Salt
• vanilla extract
• toppings (optional)
• For rice and soy milk vanilla ice cream:
• 250 g (1 cup) rice
• 500 ml (2 cups and 1 oz) soy milk
• 1 cinnamon stick
• 1/2 lemon peel
• 8 tablespoon sugar
• 1 tablespoon vanilla
• 100 ml (3.5 oz) soy cream for cooking
• chocolate syrup (check ingredients for milk, see Warnings)
• 8 raspberries
• 8 chocolate wafers (check ingredients for milk or eggs)
• Serves 4

Preparation

Step 1

Microwave the chocolate and butter-substitute for thirty seconds in a microwave-safe bowl. Remove from microwave and stir until melted as fully as possible. Place in microwave for 30 seconds more, and repeat this procedure until both are fully melted. Stir until combined.
2Add a dash of salt, and a splash of vanilla extract to taste.3Put a scoop of marshmallow fluff into the bowl and stir it in in thoroughly. Continue to add scoops and stir them in until the mixture is the desired texture of your ice cream.4Remove the spoon, lick it clean, and wait up to 5 minutes for your mixture to become room temperature.5Place it in the freezer for 50 minutes, remove, and if it is still not frozen well, then stir it thoroughly and place it back in freezer for another 20 minutes.6Tasty and delicious!


Rice and Soy Milk Vanilla Ice Cream1Cook the rice in boiling water for 5 minutes.2Drain the rice.3Mix it with the soy milk, vanilla, sugar, cinnamon and lemon peel.4Bring mixture to a boil.5Lower heat to medium and cook for 15 minutes, stirring constantly.6Add the soy cream and cook for another 5 minutes.7Remove from heat.8Take out the lemon peel and cinnamon.9Put the mixture in a blender until smooth and thick.10Pour the mixture in ice cream molds or cups and let freeze for at least 2 hours.11Serve with chocolate syrup, raspberries and chocolate wafers.