In Australia, if you eat a dairy-free diet and you want ice cream, and you shop in main stream supermarkets, you have two choices: soy vanilla and soy chocolate. If you shop in speciality stores, you'll find coconut milk based ice cream, or soy ice creams with slightly more interesting flavours, but they're also very expensive. Our family has gotten used to the flavour of soy ice cream and quite enjoy it on our weekly 'Saturday Ice Cream Night'...but sometimes it gets monotonous. I've had a lot of fun this summer experimenting with ice cream flavours! I've come up with four varieties that use the vanilla or chocolate soy ice cream as their base, with my own dairy-free / gluten-free 'mix-ins'. I've not yet ventured into making my own soy ice cream from scratch, so for now I'll stick with the store bought option, which also makes it much easier! Of course, this is still treat food. It may be gluten and dairy free, but there's still a fair bit of sugar in there.
This is the first installment in my ice cream series. Also to come will be Choc Peppermint, Cashew Cream White Chocolate, and Rum Raisin. My mouth is watering just thinking about it!
- 1 litre tub of soy vanilla ice cream
- I quantity of my Gluten-Free Shortbread Cookie dough (you can find it here), uncooked (you can make the plain version of this or the choc chip version...I prefer the choc chip version!)
- Leave the ice cream out of the freezer for a while (how long will depend on the weather) until it just softens. You want it just soft enough to be able to stir it, but not runny. If it gets too runny, the mix-ins will sink to the bottom before it re-freezes.
- While it's softening, break up the cookie dough into raisin-sized pieces.
- Tip the ice cream into a large bowl.
- Drop the dough pieces into the ice cream. Stir it through.
- Either cover the bowl with cling wrap, or transfer it all into a pyrex or tupperware dish with a lid, and place it in the freezer till it's fully re-frozen and ready to serve. Easy!
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