All Things Ice Cream Blog

For those of you who were disappointed in my failed coconut pumpkin pie ice cream, check out the ice cream pumpkin pie pictures from Lisa @ the High Heels and Sweatshirts blog.

Her pie looks so delicious!

American federal labeling standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup [120 mL] serving) and 20% total milk solids by weight (Thank you Wikipedia). So by definition, any “ice cream” made without milk isn’t really ice cream.  But don’t worry, we’ll still let you call it that!

So can you replace the milk in your ice cream recipe with something else and have it still taste good?  YES!

J. Scott Wilson wrote this great piece comparing non milk ice creams on the Life While blog.

However, those who are lactose intolerant, vegan or who simply are trying to cut some excess fat from their diets don’t have to live in ice cream-less obscurity. You may need to hit your local health food or gourmet store to find them, but there is a good variety of non-dairy ice cream substitutes made with tofu, soy milk and even coconut milk.

Here are some milk subsitutes you can use the next time you make ice cream: coconut milk, soy milk, nut milk, rice milk, oat milk, potato milk, goat milk and yes, even human milk.

PS - I cheated on my cholesterol free diet with Blue Bunny Premium Homemade Chocolate, one of the most popular national brands: 150 calories, 7 grams fat, 35 mg cholesterol, 45 mg sodium, 16 grams carbs.  I must find a non-cholesterol version of this delicious flavor!

Due to my love of the chocolate coconut ice cream recipe I got from The Nourishing Gourmet, I just couldn’t resist sharing this recipe I found with you guys.

Curried Chocolate Coconut Ice Cream

2 cans of coconut milk
2/3 cup cocoa powder
6 tbsp sugar (more if desired — taste it before putting it in the ice cream maker!)
2 tbsp hot yellow curry powder
toasted coconut (optional)

Mix all ingredients well and put in the ice cream maker.  Mmmmm.

So simple.  So yummy.  Let me know what you think.

Your mother always told you to eat your vegetables.  But she never said you couldn’t eat them as dessert!

Last week I posted the video of Regis & Kelly sampling the Thanksgiving dinner ice cream flavors from Country Cow Creamery.  So here’s a great sweet corn recipe I found so you can make your own.

Fresh corn is rich is thiamin (vitamin B1), panthothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. It supports the health of your heart and your lungs, improves memory and helps maintain energy.

So why not eat it in the form of ice cream?!

Sweet Corn Ice Cream
recipe by Dan Barber, from Gourmet

3 ears of corn, kernels removed and cobs chopped into 1-inch pieces
1 quart whole milk
1 cup  heavy cream
½ cup sugar
5 large egg yolks

Note: Taste your corn first. If it’s not as sweet as you’d like your ice cream, you may want to adjust the sugar.

Cook corn kernels and cobs with milk, cream and sugar over low heat in a medium-sized saucepan until the sugar has dissolved. Simmer, uncovered, one hour.

Remove from heat. Discard cobs. Puree corn mixture in blender until smooth.

Lightly beat egg yolks in a large bowl. Slowly whisk in a small amount of the hot corn mixture to temper the eggs. Return to the saucepan and cook over low heat until it reaches 170 degrees, being careful not to boil. The mixture will be slightly thick and coat the back of a wooden spoon.

Strain through a fine-meshed sieve into a metal bowl, pressing to get out as much liquid as you can. Discard the solids and refrigerate the custard for at least 6 hours. Freeze according to your ice cream maker’s directions.

Country Cow Creamery gets my vote for the most interesting ice cream flavors.   Check out this video clip from Regis & Kelly where they sample some of the Thanksgiving flavors: beer, green beans, creamed corn, turkey & gravy… you get the idea.

We’ll be seeking out recipes for some of these crazy flavors so check back soon!