On 1:28 PM by Nikki @ NikSnacks in alternative sweetener, cherries, chocolate, coffee, ice cream, lactose intolerant, soy, vegan 14 comments
My good friend, Ellen, can't have dairy and she's never had ice cream before. I've been burnin' and churnin' all week long, making frozen desserts for the 4th of July cookout, my own personal enjoyment, and things to post for Ice Cream, You Scream, too. I don't want her to feel left out and she reminds me that I love to make recipes using alternative ingredients.
Cherry Chocolate Soy Ice Dream
Cherry Chocolate Soy Ice Dream
1 cup plain soy milk
1/4 cup Z sweet all-natural sweetener
2 egg yolks
1/3 cup hot brewed coffee (Starbucks Arabian Mocha Sanani)
1 Tbsp cherry flavored gelatin
1 oz milk chocolate, finely chopped
Whisk egg yolks in small bowl. Heat soy and sweetener in medium saucepot until sweetener has dissolved. Temper eggs with hot soy milk, then add the eggs into the saucepot. Using a rubber or wooden spatula, stir mixture while scraping bottom of pot to ensure eggs do not stick. If some of your egg has cooked, strain using a mesh strainer into a new container. Sprinkle gelatin into mixture and whisk it in. Set aside to cool properly. If there are little chunks of gelatin, they can be desirable pieces to go along with the chocolate, or strain the mixture again.
When properly cooled, freeze using manufacturer's directions. At only five minutes to go until the end of the freezing cycle, sprinkle chopped chocolate into freezer.
The Z sweet sweetener mentioned above was given to me by my aunt, the same lady who gave us amaretto-flavored blue agave syrup. It's made from erythritol (e-rith-ri-tall), a natural sweetener. It doesn't promote tooth decay, won't raise blood sugar, TASTES like sugar, and did I mention that it has 0 (zero) calories? So yes, this will be a staple in my pantry from here on out.
This recipe was made off the top of my head yesterday. I carefully added these ingredients, hoping it wouldn't turn out watery or full of ice crystals. I have to admit: this recipe is spot on. I only made a small (make that very small) batch because I wasn't sure how it would turn out. If you'd like to make this, triple or quadruple the amounts here. Starbucks coffee is not mandatory, but the Sanani tastes unbelievable with the cherry/chocolate combination, so I couldn't resist putting it to some ice cream (or dream, in this matter).
To make this vegan, substitute 1 tsp of agar agar for gelatin and egg yolks. Add 2-3 Tbsp fresh cherry puree for the cherry flavoring. Bittersweet chocolate can be used in place of milk chocolate. I'm sure it will turn out similar to my results.
I'm an equal opportunity blogger, and I stay true to my word when it comes to food. I'm submitting this into Mike's You Scream, I Scream event.
I hope this doesn't sound snarky, but hopefully, Mike will return the favor and enter a frozen dessert to my Ice Cream, You Scream event, too.
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.