Like many of you, one of my favorite ways to cool off is with a bowl of ice cream, except I prefer to make mine dairy-free. My recipes for Non-Dairy Frozen Vanilla Custard or the Non-Dairy Banana Walnut Frozen Custard are delicious and healthy ways to enjoy two of America’s favorite ice cream flavors.
Non-Dairy Frozen Vanilla Custard
- In a blender, combine the soymilk powder, water and soymilk until well blended.
- Combine the soymilk mixture with the syrup, 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 an ice cream maker and follow the directions. If you don’t have an ice cream maker, use a 9″ x 5″ metal loaf pan or other medium-sized metal or aluminum pan. Place the pan in the freezer uncovered for 1 hour.
- Stir the mixture well every 30 minutes with a wire whisk for the first two hours (this will prevent ice crystals from forming). After the final stirring, allow the frozen custard to chill in the freezer, covered with plastic wrap, for 1 hour after the last blend before serving. Serve cold immediately, adding your choice of toppings, as desired.
Non-Dairy Banana-Walnut Ice Cream
2 medium-sized bananas
1/2 cup dairy-free plain or sweetened almond milk or coconut milk, or a combination of both
2 (12.3-ounce) boxes extra firm silken tofu, drained
1/2 cup agave nectar or maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup raw walnuts
- In a blender, process the bananas and almond or coconut milk until creamy. Add the tofu, agave nectar or maple syrup, vanilla and salt and blend until smooth. Pour mixture into an ice cream maker and add walnuts as directed. Alternately, fold in the walnuts into the mixture and place it in a shallow metal dish, such as a cake pan or 9″ x 13″ pan.
- Place the pan in the freezer, stirring well every 30 minutes with a wire whisk for the first two hours (this will prevent ice crystals from forming). After the final stirring, allow the frozen custard to rest, covered with plastic wrap, in the freezer for 30 minutes to 1 hour.
- Serve immediately.
The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”