Northeast Times

Tasty dairy-free frozen treats

The Kit­chen Dive fo­cuses on Dairy-free ice cream!

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 

For thou­sands of triple-tested re­cipes, vis­it www.good­house­keep­ing.com/re­cipefind­er/

You can reach at .

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