Homemade ice cream has been a part of every summer I can ever remember. The whirl of the freezer churning creamy goodness in a wooden bucket still makes my mouth water.
In an effort to find a great tasting, dairy-free ice cream, my mom developed this recipe using soy milk and tapioca. She gave me permission to share it with all of you. (The tapioca adds a creaminess that the soy milk lacks.) Enjoy!
Ingredients
In an effort to find a great tasting, dairy-free ice cream, my mom developed this recipe using soy milk and tapioca. She gave me permission to share it with all of you. (The tapioca adds a creaminess that the soy milk lacks.) Enjoy!
Ingredients
6 c soy milk
1/4 c tapioca
3 c strawberries*
I T vanilla
1 1/2 c sugar
Directions
Process tapioca in blender 15-30 seconds to make a fine "flour." Add 3 cups soy milk, 1 1/2 cups strawberries, 3/4 cup sugar, and 1 tablespoon vanilla to tapioca flour in blender. Blend 5-10 seconds. Pour into ice cream freezer. Blend rest of ingredients for 5-10 seconds. Add to ice cream freezer and freeze according to directions.
*Any berries can be used but strawberries are my favorite!
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