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LICK IT!
Sample Recipes
Strawberry Frozen Yogurt
I like to buy extra strawberries in the summer, when they’re in season, and freeze them so I can make this all year round. Just be sure to thaw frozen strawberries or the base will be difficult to blend.
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INGREDIENTS:
2 1/2 cups strawberry or vanilla nondairy yogurt
2 cups halved strawberries
2 tablespoons granulated sugar or agave syrup, if needed
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Combine the yogurt and strawberries in a blender and process until smooth. Sweeten with the sugar to taste, if needed. If the mixture is cold, it may be frozen immediately; otherwise, chill it in the refrigerator for at least 2 hours. Freeze in an ice cream maker according to the manufacturer’s directions.
YIELD: Makes 1 quart.
Chocolate-Chai Ice Cream
INGREDIENTS:
1 1/4 cups soymilk or other nondairy milk
1 teaspoon ground cinnamon
10 whole cloves
1/2 teaspoon ground cardamom
2 ounces unsweetened chocolate
1 (14-ounce) can full-fat coconut milk
1/2 cup granulated sugar or agave syrup
3 tablespoons cocoa powder
1 teaspoon vanilla extract
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Pour the soymilk into a small saucepan and add the cinnamon, cloves, and cardamom. Warm on medium-low heat, whisking occasionally, until the soymilk just begins to boil. Cover and remove from the heat. Steep for 15 minutes.
Use a slotted spoon to remove the cloves. Add the chocolate and stir until it is melted. (You may need to reheat the soymilk on low heat if is not hot enough to melt the chocolate.) Whisk in the coconut milk, sugar, cocoa powder, and vanilla extract. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturer’s directions.
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