![]() ![]() The base recipe can be no churn, sugar free, low carb, keto, and of course vegan.Īnd yes, other types of milk, such as soymilk, coconut milk, and cashew milk, work for this ice cream as well. Stir in 1/2 cup diced strawberries if desired just before serving.Ĭhocolate Chip Cookie Dough: Use the base recipe below, and stir in pieces of your favorite cookie dough or the dough of any of these Healthy Cookies recipes. Add 1/2 cup mashed strawberries, and use a neutral nut butter such as raw cashew or coconut butter. Combine the almond milk, whipped egg, vanilla extract, gelatin, sweetener, and sea salt in medium saucepan over medium heat. Strawberry: Use only 1 1/2 cups almond milk in the recipe below. Peanut Butter: Choose peanut butter in the recipe below, and increase it to 2/3 cup for a stronger peanut butter flavor if desired. Be sure your extract says pure and peppermint on the label. Follow instructions on page 7 of user manual to operate the Elado. Chill the mixture for 4 to 5 hours before churning. Remove from heat and stir in the vanilla. Mint Chocolate Chip: Use a neutral nut butter such as raw cashew or Coconut Butter in the base recipe below, and add 1/8 tsp pure peppermint extract, or more for a stronger mint flavor. Reheat the mixture over medium heat, stirring occasionally until base has thickened enough to coat the back of a spoon. Feel free to throw in some chocolate chips or pieces of Vegan Brownies after churning! Press plastic wrap directly on the surface. Once the mixture boils, remove from the heat and pour it into a heat-proof bowl. Bring to a boil over high heat, whisking frequently. ![]() Chocolate: Follow the recipe for vanilla almond milk ice cream below, and add 1/4 cup cocoa or cacao powder. Combine the oat milk mixture with the corn syrup, maple syrup, if using, and vanilla paste in a medium pot. ![]()
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