- Vegan (dairy-free, egg-free, honey-free)
- Wheat-free & gluten-free
- Nut-free option
Pour into a freezable container (preferably one that has a lid for later).
Put in freezer.
Stir it a lot every 15-30 minutes.
Repeat until it’s ice-cream. (You can go by the texture).
You can make lots of different kinds at once and experiment until you get it just how you like it.
I didn’t put much rice milk in mine, so it was quite a thick mixture to start.
In addition, I did a nutty version, with peanut butter added after blending and then blending the mix again. The peanut version became ice-cream a lot faster (about 2 hours); I think the added fat helped, perhaps. I prefer the taste of the choconana one though, so maybe next time I’ll just add some oil. Oh, I want to make it with hemp milk, that would add some fat. I could add some flaxseed too.
Oh, and I’m going to make one with coconut milk if the bins give me bananas tomorrow.
Update: I take it back, I like the one with peanut butter better! It’s so creamy and just more ice creamy and REALLY YUM. I’m pretty impatient to try it with homemade hemp milk. *Fidgets*