Healthy Haagen Dazs Ice Cream---NO-soy-dairy-gluten

By Kathy C.

Have you ever wished the Haagen Dazs ice cream recipe could be healthy?
6 ingredients.
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!

http://chocolatecoveredkatie.com/2013/07/05/ice-cream-recipe-healthy-vegan/

Ingredients

• 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

Details

Servings 4
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

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.
**Makes about 2 cups

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.