Allergy Free Ice Cream

Allergy free ice cream can be difficult to find in stores if you're avoiding the top 8 allergens. Ice cream just happens to be one of my favorite foods, in fact, I haven't come across a flavor that I didn't like!

Because of this love affair with the creamy treat and the lack of allergy free ice cream options, an ice cream maker was my first "must have" kitchen gadget after learning of my son's food allergies. I purchased the ice cream maker attachment for my Kitchenaid stand mixer and made a batch of ice cream using soy milk. The result wasn't too bad and remained a staple in our house for birthdays and other special occasions.

While we had filled the ice cream void for the most part, I wanted to come up with an ice cream recipe that those with a soy allergy could also enjoy. The result is this recipe which is made with rice milk. Being an ice cream aficionado, I realize that ice cream made with anything other than dairy just isn't the same as the real thing, however, it fills the void and is actually quite tasty, especially when enjoyed in a homemade waffle bowl or waffle cone!

Ingredients:

4 cups vanilla rice milk
3 tablespoons arrowroot starch flour
15 large marshmallows
1/3 cup sugar
dash of salt
1/2 cup canola oil
1/2 teaspoon xanthan gum
1-1/2 teaspoons vanilla extract

Directions:

1) In a large mixing bowl, combine the amaranth flour with 1/4 cup of the rice milk, set aside. In a large saucepan, combine the remaining rice milk, marshmallows, sugar and salt. Bring mixture to a boil and immediately remove from the heat. Pour the hot mixture over the amaranth flour and milk mixture and stir well. Add the oil, xanthan gum and vanilla extract and whisk mixture together until blended. Place in the refrigerator until completely cooled.

2) Pour cooled mixture into an ice cream maker and freeze according to the manufacturer's instructions. Makes about 1 quart.