Three delicious dairy free ice cream recipes

With the temperatures rising and summer around the corner, we all find ourselves craving for a refreshing sweet treat… and what’s better than ice-cream? And with more and more dairy-free alternatives to cow milk, everyone can enjoy making (and eating) some delicious home-made ice cream.

In her handy guide to ice cream making, Ice Cream Made Easy, Annette Yates provides two step-by-step methods for making equally delightful ice cream, whether you have an ice cream machine or not.

MACHINE 

1. Prepare the ingredients and chill them well.
2. Prepare or assemble the ice cream machine following the manufacturer’s instructions.
3. Switch on the paddle.
4. With the paddle turning, pour the chilled mixture through the feed tube into the machine. (If the paddle is not turning, the mixture will freeze to the side of the bowl, after which you won’t be able to make the paddle turn.)
5. Leave the mixture to churn and freeze for the required time or until the desired consistency is reached.
6. As soon as the paddle struggles to turn, stops or turns in the opposite direction, switch the machine off. At this stage the ice cream will be soft enough to spoon.
7. To firm it up slightly, ready for eating straight away, simply remove the paddle and allow the mixture to stand in the machine for 10–15 minutes. Otherwise, remove the paddle and (with a non-metal spatula or spoon) transfer the ice cream to a large, shallow freezer container.
8. Stir in any extra ingredients, such as nuts, chocolate or biscuits. Seal and label the container.
9. Put into the freezer for a couple of hours until required, to allow the ice cream to firm up and its flavours to develop and settle.

BY HAND

1. Chill the mixture well before putting it into the freezer.
2. Cover and freeze for about 11⁄2–2 hours, stirring every30 minutes, scraping the ice crystals that form around the edges to the centre of the container. It’s a good idea to set a timer to remind you when it’s time to take the mixture out of the freezer and stir it.
3. Once the mixture is part-frozen and mushy, tip it into chilled bowl and, using a fork, mash the icy mixture. Alternatively, use an electric hand mixer to whisk it until smooth or buzz it quickly in a food processor. Whichever method you use, you will need to be quick to prevent the ice melting.
4. Return the mixture to its container, cover and return it tithe freezer.
5. Each hour, repeat the mashing process in step 3 until the ice cream is thick and creamy.
6. Stir in any extra ingredients, such as nuts, chocolate or biscuits.
7. Return the mixture to its container, cover and freeze until required.

Now it’s time to make the ice cream! Below are three of Annette’s dairy-free recipes – which can all be tweaked vegan, if you replace honey with a vegan alternative such as agave nectar or maple syrup.

PEACH, HONEY AND ALMOND ICE CREAM – about 4 servings

This is a basic recipe for using canned fruits. Try pineapple and coconut or pear and walnut. Use a well-flavoured honey, such as orange blossom.

• 410g can peach halves in fruit juice
• 250ml carton soya cream, chilled
• 175g/6 oz. silken tofu, chilled
• About 3 tbsp. clear honey
• 4 tbsp. toasted flaked almonds

1. Drain the peaches and put them into a food processor or blender.
2. Add the soya cream, tofu and honey to taste.
3. Puree until smooth.
4. Cover and chill for about 30 minutes.
5. Pour the mixture into the ice cream machine and freeze according to instructions.
6. Add the almonds during the final minute or two of churning.
7. Transfer to a suitable container and freeze until required.

APRICOT SOYA ICE CREAM – about 6–8 servings

This is equally good made with cherry, rhubarb or peach compote. Serve it with crisp biscuits such as ratafias or amaretti.

• 600g jar apricot compote
• 4 tbsp clear honey
• Two 250ml cartons soya cream, chilled
• 2 tbsp apricot or almond liqueur (optional)

1. Tip the apricot compote into a large jug and add the honey. Stir in the remaining ingredients.
2. Cover and refrigerate for about 30 minutes or until well chilled.
3. Tip the mixture into the ice cream machine and freeze according to instructions.
4. Transfer to a suitable container and freeze until required.

APPLE & MINT ICE CREAM – about 4–6 servings

This refreshing ice is also good with some chunks of chocolate or carob bar stirred in just before freezing in step 5.

• 475g jar apple sauce
• Two 250ml cartons soya cream, chilled
• About 4 tbsp mint jelly
• Golden caster sugar (optional)

1. Tip the apple sauce into a large jug and add the soya cream. Stir in the mint jelly.
2. Cover and refrigerate for about 30 minutes or until well chilled.
3. Stir well and taste, adding extra mint jelly or a little sugar if necessary.
4. Tip the mixture into the ice cream machine and freeze according to instructions.
5. Transfer to a suitable container and freeze until required.