Those who need to follow a dairy free diet, by need or choice, do not need to forget about ice cream. Replacing milk with soy is an option. The recipe is also free from egg and uses fructose to help those who cannot tolerate sugar. There is also a carob based version for those who need to avoid chocolate.
- Mix gelatin and hot water until it gelatin blends completely. Add fructose and stir until it dissolves.
- Add soy cream and vanilla extract, whisk well until a smooth custard-like cream forms.
- Pour into a metal ice tray. Cover with aluminum foil and chill in the fridge first until almost set, then remove from the fridge, transfer to a suitable container and whisk.
- Return to the tray, cover with foil and place into the freezer. Wait until it is nearly set again €“about 30 minutes- remove, transfer and whisk for a second time to break the crystals. Repeat this procedure once more for a very smooth ice cream.
- Transfer to a suitable container, cover and keep in the freezer until needed.
Chocolate soy ice cream - Add 2 Tbs hot chocolate mix, choose one free of milk, with the fructose or 4 Tbs melted dark chocolate with the vanilla and soy cream.
Carob soy ice cream - Add 2 Tbs ground carob just before adding vanilla and cream.
Orange soy ice cream - Substitute 1 1/4 cups water with 3/4 cup orange juice + ½ cup water. Leave vanilla out. Add a little more fructose if needed. The liquid still needs to be hot in order to dissolve the gelatin.
Strawberry soy ice cream - Leave out vanilla and substitute water with a strawberry puré made by simmering 2 cups chopped strawberries in 1/2 cup water until soft. Cool, strain to remove pips, add another 1/2 cup water and fructose, and simmer until fructose has melted. This should render about 1 and 1/4 cups, add more water if not. Add gelatin and dissolve, add now soy cream and proceed as in the basic recipe.