I scream, you scream, we all scream for ice cream. Well, until you have an issue with dairy.
So, with July 4th just around the summer, I wanted to come up with a dairy-free ice cream that my husband could eat. And since he is the ice cream maker in the house, I asked him if he thought he could come up with a recipe.
And it’s pretty simple.
1 quart of sweetened vanilla almond milk
1 box of vanilla pudding mix (instant or cook)*
2 containers of strawberry freezer jam (I made this jam using the recipe found here. So easy!)
*You will need to check the ingredients. I have found some pudding mixes contain milk and others do not. Also, vanilla was just a personal preference. You can use any flavor you want–get experimenting!!
Just mix everything together. That’s it. And freeze it in your ice cream maker according to directions. That is where the rock salt was used-and lots and lots of ice was added. The kids loved helping with this part (also making ice cream was on the family summer bucket list) and I think we all had ice down our back or shorts at some point.
After the ice cream is done in the freezer, we like to cover the top with towels and let it sit and harden a bit. I’m not sure if that is a personal preference or in the instructions manual, but we do it. Finally, after dinner everyone got a big scoop. And it was a hit!!!
What is your favorite ice cream flavor? Have you ever made homemade ice cream?
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