The Great Alternative Ice Cream Experiment

Objective: Satisfy Oakley’s desire for frozen treats without 1. dropping almost a dollar per serving of a premade “ice cream” for dogs with an ingredient list that was as long as “Gone With the Wind” and 2. use a non-dairy milk to avoid consequences of his lactose intolerance.

The best milks were coconut–the canned full-fat kind, preferably Thai Kitchen–and plain ol’ organic soy. I flavored them with alcohol free vanilla extract from Trader Joe’s to enhance the scent. Oakley enjoyed both. They also yielded the best texture. Other plant based milks yielded extremely icy results.

I don’t have an ice cream machine, so I either broke up the ice crystals by stirring with a fork or in my food processor using the steel blade every half-hour to hour until it seemed “done.”  At that point, I transferred the mixture into small plastic containers and let them freeze solid. Oakley enjoyed them both. 

To make these yourself: 1 can full fat coconut milk or 2 cups full fat organic soy milk with 2 teaspoons of alcohol free vanilla extract. Combine, pour into your ice cream maker and follow directions, or place in freezer and stir well or run through food processor every 30-60 minutes. Pour into containers and store in freezer. Yields 3-4 servings.  

 

 

 

 

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