this month, those boozers over at the recipe redux challenged us to use some spirits in our recipes.
clearly, i've been on a dairy-free ice cream kick this summer. there've been the chocolate ice cream sandwiches (with a banana-based ice cream), the mango-orange julius coconut milk ice cream (with coconut milk base) and now this beauty.
with as much humility as i can muster in the midst of my excitement, i truly feel i have cracked the code of dairy-free ice cream. though i greatly enjoy the banana and coconut milk based ice creams, and even the store-bought rice/almond milk ice creams, i'm always slightly saddened by their iciness and rock-hard frozen states right out of the freezer.
so here's my discovery...
the coffee creamer has a nice creaminess to start, with just a tad of sweetness and vanilla flavor. the cornstarch allows this recipe to remain egg-free, and results in a smoothness similar to the sicilian gelato style. not to mention, no stressful tempering of egg yolks into scalding liquids. lastly, the little shot of vodka is almost more for protection against freezing too hard than for flavor, though that subtle layer of flavor is pretty nice. i imagine kahlua would be a delicious twist too, but i didn't have any on hand.
this is truly, honestly the very best dairy-free ice cream i've ever had.
if you are like me and dairy is no friend and you love ice cream, then you must. you must!
greatly adapted from this epicurious recipe.
to see the other contributers to this month's redux, click link below...