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 Dairy-Free Frozen Vanilla Custard and Dairy-Free Banana Walnut Frozen Custard are delicious and healthy ways to enjoy two of America’s favorite ice-cream flavors.
If you don’t have an ice-cream maker, follow the directions below for creating these frozen treats using your blender and freezer, and beat the heat with a frozen treat!
DAIRY-FREE FROZEN VANILLA CUSTARD
1 1/2 cup soymilk powder
3 1/2 cups soymilk
2/3 cup water
1 1/2 cups agave or maple syrup
1 tablespoon pure vanilla
1 teaspoon apple cider vinegar
1. In a blender, combine soymilk powder, water and soymilk until well-blended.
2. 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.
3. Pour mixture into an ice-cream maker and follow the manufacturer’s directions. If you don’t have an ice-cream maker, use a 9- by 5-inch metal loaf pan or other medium-sized metal or aluminum pan. Place the pan in the freezer uncovered for 1 hour.
4. Stir mixture well every 30 minutes with wire whisk for the first two hours (this will prevent ice crystals from forming). After the final stirring, allow 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.
DAIRY-FREE 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
1. In a blender, process the bananas and almond or coconut milk until creamy. Add tofu, agave nectar or maple syrup, vanilla and salt, and blend until smooth.
2. Pour mixture into an ice-cream maker and add walnuts as directed. Alternately, fold walnuts into the mixture and place it in a shallow metal dish, such as a cake pan or 9- by 13-inch pan.
3. Place pan into 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 freezer for 30 minutes to 1 hour. Serve immediately. Serves 4.
Your family will think it’s gourmet dessert
Gourmet Grilled Angel Food Cake
Store-bought angel food cake goes gourmet when it’s grilled and topped with sweetened alsamic-soaked strawberries.
1-1/2 pounds strawberries, hulled and each cut in half, or into quarters if large
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 (9-ounce) store-bought angel food cake
Whipped cream (optional)
1. In medium bowl, toss strawberries with alsamic vinegar and sugar. Let stand at room temperature until sugar dissolves, at least 30 minutes, stirring occasionally.
2. Meanwhile, prepare outdoor grill for direct grilling on medium. Cut angel food cake into six wedges.
3. Place cake on hot grill rack and cook 3 to 4 minutes or until lightly toasted on both sides, turning over once. Spoon strawberries with their juice onto 6 dessert plates. Place grilled cake on plates with strawberries; serve with whipped cream if you like. Serves 6.
Each serving: About 155 calories, 1g total fat (0g saturated), 0mg cholesterol, 320mg sodium, 35g total carbs, 3g dietary fiber, 3g protein.
Specialty ingredients listed in this week’s recipes can be ordered from www.Vitacost.com
Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website iswww.divapro.com
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