Quiltingboard Forums - Plant-Based Ice Cream & Gelato Recipes

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Quote:

Originally Posted by tropit (Post 8095481)

I've tried both brands and they're really good. Coconut Bliss is also excellent.

I live an hour away from my grocery store, so buying ice cream and bringing it home is sometimes a disappointment. It is usually half melted and it never really freezes back to it's original consistency. Plus, i like trying to make my own with homemade almond milk. It's so flavorful.

~ C

what I’ve done is take an ice chest with blue ice or dump the ice thing from the freezer. It will keep things frozen for the hour or so ride

Quote:

Originally Posted by Onebyone (Post 8095198)

I have had Cuisinart ice cream maker for over a decade. It works great. I use bananas and avacados with almond milk to make healthy ice cream sometimes. It's very smooth. I add sugar and flavorings to taste. Mostly I make real cream gelato. Love that stuff.

I've tried bananas as a base, but not avocado...sounds interesting. Does it taste "nutty?"

~ C

Quote:

Originally Posted by Stitchnripper (Post 8095492)

what I’ve done is take an ice chest with blue ice or dump the ice thing from the freezer. It will keep things frozen for the hour or so ride

have one in car all the time.put blue ice in on shopping day....good to keep all frozen things frozen as well as those needed to be refrigerated......

Quote:

Originally Posted by Geri B (Post 8095523)

have one in car all the time.put blue ice in on shopping day....good to keep all frozen things frozen as well as those needed to be refrigerated......

Ditto here. It was 106 degrees F in town the other day. I never have enough room in the ice chest for everything. I always head straight home after shopping with the car's air conditioner on full blast.

We have a ton of blackberries going off in our garden right now, so I made blackberry gelato the other day. It was so good and very easy. Just blended up the berries, strained, added some stevia and a little sugar and put in the ice cream maker, then the freezer. It was ready by dessert time. (Stevia on it's own has an odd taste to me, so I balanced it with just a small amount of suger...1/4 cup, maybe.)

I'm going for the almond milk gelato today. I'm going to add just a pinch of guar gum and see what happens. I might try the corn starch (or arrowroot) trick too. I'll let you know how it turns out.

~ C