A recipe for ice cream that is dairy free, egg free, soy free, wheat/gluten free, peanut free, and tree nut free.
Servings: 81/2 cup servings
Author: Kristi Winkels, RDN, LD
4cupsvanilla rice milk, divided
15large "safe" marshmallows
Dash of salt
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. Cook over medium high heat until marshmallows are melted and mixture comes to a boil, stirring occasionally. Once mixture comes to a boil, remove from the heat. Pour the hot mixture over the arrowroot flour and milk mixture; stir well. Add the oil, xanthan gum and vanilla extract and whisk mixture together until blended. Mixture will be thickened to the consistency of gravy. Place in the refrigerator until completely cooled.
Pour cooled mixture into an ice cream maker and freeze according to the manufacturer's instructions. Makes about 1 quart.