Allergy free ice cream (dairy, soy free) can be difficult to find at the regular grocery store and, if you do find a "safe" variety, it is likely pretty expensive
Ice cream happens to be one of my favorite foods so, when I was following a dairy free diet, I was desperate for some dairy free options.
I purchased the ice cream maker attachment for my stand mixer and made a batch of ice cream using soy milk. It didn't turn out too bad and actually 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 AND dairy allergy could also enjoy. I came up with this recipe which is made with rice milk.
Being an ice cream aficionado, ice cream made with anything other than dairy just isn't the same as the real thing to me. With that said, this recipe does fill the ice cream void and is actually quite tasty, especially when enjoyed in a homemade waffle bowl or waffle cone!
4 cups vanilla rice milk
3 tablespoons arrowroot starch
15 large "safe" marshmallows
1/3 cup sugar
Dash of salt
1/2 cup canola oil
1/2 teaspoon xanthan gum
1-1/2 teaspoons vanilla extract
1) In a large mixing bowl, combine the arrowroot starch 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 arrowroot 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.