Dairy-free Vanilla Ice Cream
By Cuisinart
Dairy-free Vanilla Ice Cream
By Cuisinart
Yield/Serves:
Makes about 4 cups
- 3 cups unsweetened dairy-free milk (soy, hemp, almond, rice)
- 2 tablespoons tapioca starch
- ⅔ cup granulated sugar
- Pinch kosher salt
- 1½ teaspoons pure vanilla extract
You will not miss anything in this alternative sweet treat.
In a medium bowl, use a hand mixer on low speed or whisk to combine all of the ingredients. Cover, refrigerate for at least 2 hours, preferably overnight. Whisk mixture again before continuing.
Assemble the paddle holder of the Cuisinart® Fruit Scoop™ Frozen Dessert Maker with the ice cream attachment. Place in freezer bowl and turn the unit on. While the unit is running, pour the mixture into the frozen freezer bowl. Allow to churn until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
In a medium bowl, use a hand mixer on low speed or whisk to combine all of the ingredients. Cover, refrigerate for at least 2 hours, preferably overnight. Whisk mixture again before continuing.
Assemble the paddle holder of the Cuisinart® Fruit Scoop™ Frozen Dessert Maker with the ice cream attachment. Place in freezer bowl and turn the unit on. While the unit is running, pour the mixture into the frozen freezer bowl. Allow to churn until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.