Whew, it's hot outside and it got me thinking about the feedback I received on a post I did about food allergies and frozen treats.
Many of us must avoid commercial frozen ice creams and treats due to cross-contact concerns or simply because the ingredients--dairy or eggs--may not be compatible with our allergy needs.
Before I offer another dairy-free, egg-free, nut-free frozen treat recipe to try, I just want to say that I loved what author Linda Coss told her dairy-allergic son about the ice cream truck. For those who didn't see her comment, she told her young son that the ice cream truck was "the music truck" and they enjoyed the music together. So clever and creative! If you want to try that line, give Linda all the credit.
For those of us who are nut-free and dairy-free, I discovered a couple of allergy-free dairy replacements that should help boost up the creaminess factor. One is Marshmallow Fluff (this may not be OK for egg allergies, so check the label.) The other is cream of coconut. Coconut is a fruit, so some people may be allergic to it (I'm quickly learning that you can be allergic to just about anything) but having a nut allergy does not usually include coconut. You can find coconut cream in the Asian or Latino aisle of the supermarket. You can cover up some of the coconut taste with cocoa powder or other flavors if your kids don't like it (my picky eaters do like it--go figure). Both of these ingredients can be substituted for soy milk in a recipe, so experiment and of course, post your results! Note: If you have ANY question about ingredients that are safe for you or family members, ask the allergist. In fact coconut was one of the first things I asked my doctor about since I bake with it fairly often.
A word about ice cream makers: buy one. I got a Cuisinart ice cream/sorbet machine for about $50 and it's worth it's weight in gold. Plus, wait until you see how impressed friends and family are when you inform them you made the ice cream yourself. :)
Now, onto the recipe. You do need an ice cream maker for this recipe but if you get one, you'll wonder how you lived without it, especially this time of year.
Dairy-Free, Egg-Free, Nut-Free Chocolate Ice Cream
5 cups soy milk
2 cups soy milk powder
1 tsp. cider vinegar
1-1/2 cups granulated white sugar
1 cup powdered (confectioner's) sugar
1/2 cup cocoa powder (I use Hershey's but Vermont Nut-Free Chocolate also makes a delicious version)
pinch of salt
1 tsp. vanilla (McCormick's brand is safe for nut allergies last time I checked)
1. Combine soy milk, soy milk powder and vinegar in a blender and blend on high until well mixed.
2. In a saucepan over medium heat, combine the soy milk mixture with the cocoa powder and sugars and cook until the consistency is thick, like a chocolate pudding. Remove from heat and add vanilla.
3. Chill this mixture in the refrigerator until cold, about one hour. (You can quick-chill by pouring this into a bowl and setting it inside of a larger bowl filled with ice water).
4. Once chilled, pour mixture into an ice-cream maker and churn according to the manufacturer's directions.
5. For best consistency, place the ice cream in a container and chill in the freezer for about 2 hours. Add toppings and enjoy!
Note: for an even creamier texture, substitute some of the soy milk for Marshmallow Fluff or coconut cream, according to your dietary needs.
Anyone else have some good nut-free, egg-free, dairy-free frozen treat recipes? Or how about soy-free as well? I bet Kelly at Food Allergy Mama at least one! How about the rest of you? I'll share some more of my own and my reader's best recipes as the summer continues.