Parve Ice Cream Recipes

Hey everyone! Long time no see! No excuses, but I promise this post will make up for lost time. I invented the most amazing icecream recipes.

Here was my dilemma. I am hosting Thanksgiving this year (let me know if you want to come! Some people bailed but I am making 3 kinds of pie so all are welcome!). We keep kosher, meaning that if we have Turkey, everything else has to be parve (non-dairy). Well, I am making 3 kinds of pie. Apple pie. Pumpkin Pie. My grandmother's amazing recipe for Pecan Pie. If you have all that pie, you need icecream. Usually I would just get in my car and go to my handy dandy Trader Joe's where they sell great non-dairy parve icecream. But now I live in Alabama. There is no Trader Joe's. Even if there was a Trader Joe's it would be too far away to get the icecream home without melting in the car. Conundrum! I think not!

Cue the Icecream Maker. It was time to experiment. There are a lot of parve icecream recipes out there, but it is really difficult to get a lot of the ingredients down here in lower Alabama. I went through tons of recipes and decided to take the best aspects of all of them to create the recipes below. I combined this Parve Coffee Ice Cream recipe and this Parve Dark Chocolate Ice Cream recipe to make the Mocha Oreo recipe and I used the vanilla recipe that came with the ice cream maker combined with eggs and my own thoughts to make the Vanilla/Berry ice cream. Sorry no pictures. It got really hectic in the kitchen and honestly, I just forgot to take out my camera.

These recipes. I was skeptical at first. I went in knowing that this was trial and error and not expecting much out of it.

Results: these recipes are AMAZING. I swear I worked an Icecream miracle. Better than Trader Joe's if I do say so myself. Easy to get ingredients (aka if I can get them here you can find it where you are). My husband liked the vanilla/berry one that we made better than the icecream place (made with real cream) around the corner. Seriously.

Tips: Coconut milk can be found in the Ethnic food section. I looked through every brand before I found the last can of the one brand that was actually Kosher Parve. It was like the Channukkah miracle, but with coconut milk, not oil.

Creme topping. The Publix grocery store in Enterprise had Gefen non dairy whipped topping in the frozen food section next to the frozen Empire Chicken. I think Rich Whip would also work, but I couldn't find it here.

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Do not fill ice cream maker to the top. Make sure to leave room to add the filler in the last 5 minutes. Also, over filling ice cream maker will cause the ice cream not to freeze in the ice cream maker.

::SO HERE IT IS::

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Parve Mocha Oreo Ice Cream

Ingredients:

1 can coconut milk

3 Tbsp instant coffee

1 Tbsp cocoa powder

1 cup almond milk

1 cup sugar

pinch of salt

5 large egg yolks

½ tsp vanilla

3/4 cup Double Chocolate Fudge Trios (crushed) or other cookie of your choice

1.     Warm the coconut milk with the coffee and cocoa in a medium saucepan. Whisk thoroughly

2.     Pour the mixture into a large bowl. Scrape saucepan.

3.     Warm almond milk and sugar in medium saucepan

4.     In medium bowl whisk egg yolks and salt

5.     Slowly pour warm milk mixture into eggs. Whisk constantly.

6.     Scrape eggs and milk back into saucepan.

7.     Stir constantly over medium heat. Scrape bottom and corners until mixture thickens and coats the back of a spoon.

8.     Pour custard through strainer and into the coconut and coffee mixture. Stir until smooth.

9.     Add vanilla

10.  Cool thoroughly and then put in ice cream maker according to directions.

11.  Add the crushed cookie in the last 5 minutes.

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Parve COMSTOCK Vanilla Ice Cream

1 carton parve whipped topping ex. Gefen

1 cup almond milk

1 large can COMSTOCK (separated) (I used the limited edition Berry one)

3/4 cup sugar

pinch of salt

5 large egg yolks

2 tsp vanilla

1.     Pour the carton of crème topping into a large bowl. Set aside

2.     Pour the Comstock through a strainer, separating most of the jamlike substance from the fruit.

3.     Warm almond milk, sugar, and half of the COMSTOCK jam in a medium saucepan. Whisk until jam and sugar have basically dissolved.

4.     In medium bowl, whisk together egg yolks and salt.

5.     Slowly pour the almond milk mixture into the eggs. Whisk constantly.

6.     Scrape eggs and milk back into the saucepan.

7.     Stir constantly over medium heat. Scrape the corners and sides of the pan until mixture thickens and will coat the back of a spoon.

8.     Pour custard through a strainer and into the crème topping and stir until smooth.

9.     Add vanilla.

10.  Cool thoroughly and then put in ice cream maker according to manufacturer instructions.

11.  Add ¾ cup of the COMSTOCK fruit in the last 5 minutes.