Vanilla Ice Cream Recipe

 

With summertime in full swing we have a delicious dairy-free ice cream recipe that will keep you cool during the summer.

4 cups vanilla rice milk

3 tablespoons amaranth flour

15 large marshmallows

1/3 cup sugar

Pinch of salt

½ cup canola oil

½ teaspoon xanthan gum

1 – 1 ½ teaspoons vanilla extract

In a large mixing bowl, mix the amaranth flour with ¼ cup of the rice milk and set aside. In a large saucepan, mix the left over rice milk, marshmallows, sugar and salt. Bring the mixture to the boil and remove from the heat immediately. Pour the host mixture over the amaranth flour and milk mixture and stir well. Add the oil, xanthan gum and vanilla extract and whisk together until blended. Freeze the mixture for a few hours until hard, then cut it into chunks and blend in a food processor until smooth and refreeze. Once the mixture is frozen, store in a freezer for a couple of hours before eating. Serves 4.