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GFCFSF Ice Cream




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Soy, Gluten, & Dairy Free Ice Cream (and also Casein Free)
Cheryl Harris from a recipe original found at the Miss Roben's website


List of Ingredients




4 Tbsp Turbinado Sugar (aka: raw sugar)
2 1/2 Tbsp Tapioca flour
4 cups sweetened Almond Breeze Almond Milk (Chocolate or Vanilla)
2 Tsp Vanilla extract
2 Tsp Almond extract (optional)


Recipe



Heat to dissolve 3 Tbsp sugar and 2 1/2 Tbsp Tapioca flour in 1 cup warm Almond milk (do not boil). Remove from heat and allow to cool. Once cool mix in remaining almond milk and place in refrigerator over night (or minimum 4-5 hours). Pour cold mixture into ice-cream maker until stiff. Remove and pack into a container and finish freezing in your freezer (several hours is usually long enough). Serve with fruit or plain.

Serving suggestions: Sweetened Rice milk maybe substituted for the Almond Milk if desired. When making chocolate ice cream, you can add 2 tsp. of cocoa per cup of Vanilla milk if you don't have chocolate flavored available. Also fresh fruit and juice added to the mix can be a nice change of pace. Making this a nice creamy Sorbet!
I (Cheryl) found that adding 1 tsp of peppermint/spearmint went well in the vanilla preparation.