Caption: Photo: CC/Crystl
In honor of the July 1st creative ice-cream flavors day, I decided to post a gluten-free, dairy-free ice-cream recipe. The following mint chocolate chip ice-cream recipe calls for soy, but the soy milk can be substituted for rice, almond, hazelnut, coconut, or any dairy substitute. As usual, make sure all ingredients are gluten-free.This recipe requires an ice-cream maker.
Chocolate Chip Soy Milk Ice-Cream (Gluten-Free)
- 2 cup soy creamer
- 1 ¼ cup soy milk
- ¾ cup sugar
- 2 Tablespoon arrowroot
- 1 ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- ¾ cups gluten-free chocolate chips
- gluten-free green coloring (optional)
- Mix ¼ cup of the soy milk with the 2 tablespoons of the arrowroot and set aside.
- Mix the soy creamer, remaining soy milk, and sugar in a saucepan. Bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
- Stir in the peppermint extract, vanilla extract, and food coloring (if desired).
- Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.
- Add chocolate chips during the last 5 minutes of freezing.
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