• Noelle

    posted on June 24, 2010 at 11:28 am

    I meant to you earlier, but congrats on your book deal! Sounds fabulous!

    [Reply]

  • Anna

    posted on June 24, 2010 at 11:47 am

    Congrats on the book deal!
    Your post is timely as I was making ice cream last night and pondering how to make leftovers *more scoopable* after they’ve been in the freezer. I’m assuming you could switch the dairy for non-dairy alternatives? I’m definitely going to try it!

    [Reply]

    Amy Reply:

    @Anna, Yes, you can make it dairy free – I have had good success with coconut milk. :) Hemp milk is a little creamier but rice milk and almond milk would be too icy unless you added some fat. At least that’s what I’ve found.

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    Anna Reply:

    Is hemp milk creamier than the coconut milk? Thanks Amy for taking the time to respond. I want to try this this weekend.

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  • Alta

    posted on June 24, 2010 at 11:48 am

    I have never tried arrowroot or gelatin in ice creams before. I should try this! Then maybe I can get away with making it lighter – I love using regular coconut milk, but it’s definitely not low-calorie that way. I might be able to use lite or mix almond milk in if I snuck in the gelatin and arrowroot. I too love my Kitchenaid! I didn’t know why, really – I haven’t had another ice cream maker to compare – but the results are so good with the KitchenAid that I don’t see any reason to venture elsewhere!

    [Reply]

    Amy Reply:

    @Alta, Have you tried half coconut milk and half light coconut milk? That works really well. I’ve tried almond milk and it gets way too icy for me. It would make a great sorbet if you whirled it in a food processor.

    I did try other ice cream makers and took them all back and just bought another KitchenAid attachment. Nothing has even come close.

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  • Dina

    posted on June 24, 2010 at 3:10 pm

    Thank you so much for this post Amy! I just started subscribing to your newsletter and ironically I have been scoring the internet and cook books for over a week in search of a good sugar free recipe (after my first attempt with frozen yogurt and tons of honey turned out an icy, mediocre frozen treat). Do you have any recommendations for using yogurt to make frozen yogurt too by chance? Also, congrats on the book deal!

    [Reply]

    Amy Reply:

    @Dina, I have two recipes for frozen yogurt – one is a quick and simple “I want a treat now” Cherry Banana Frozen Yogurt and then there’s my Lemon Meringue Frozen Yogurt that you actually stir freeze. That post has tips about using yogurt to make ice cream. Thanks for the congrats!

    [Reply]

  • Anna@Green Talk

    posted on June 24, 2010 at 4:18 pm

    Amy, what are your thoughts about how to make your recipe dairy free?

    [Reply]

    Amy Reply:

    @Anna@Green Talk, Try coconut milk – you can use an equal amount of full fat or half light and half regular; or 3/4 full fat and 1/4 light. It would be fun to play with the different proportions and see what you like the best.

    [Reply]

  • Chelsey

    posted on June 24, 2010 at 9:59 pm

    I just bought an ice cream maker yesterday! I am definetly giving your recipe a try tomorrow. It sounds fantastic :) . I’ll let you know how it goes.

    [Reply]

  • cindy

    posted on June 25, 2010 at 8:49 pm

    I’ll try this with coconut cream. yes, it has a higher fat content but your post indicates that fat helps with the consistency. yeah!

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  • Cara

    posted on June 28, 2010 at 10:36 am

    Thanks Amy, you’re a doll! Love the tips, I’m gonna have to work on this :)

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  • Cara

    posted on June 28, 2010 at 10:37 am

    ps – any difference between using honey and agave? I happen to be out of agave at the moment but I do have honey.

    [Reply]

    Amy Reply:

    @Cara, Good question – I haven’t tried honey. Of course the honey is going to change the flavor of the ice cream but I think it should still be scoopable. No guarantee, just my best guess. Would love to hear the results.

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    Cara Reply:

    @Amy, Hi Amy! Just wanted to share… I used the method from your lemon merengue frozen yogurt recipe to make a mojito-flavored frozen yogurt. I churned it late last night, and checked it this morning – I was excited that it was scoopable, not hard as a rock yet! We’ll see how it is tonight. Crossing my fingers!

    [Reply]

    Amy Reply:

    @Cara, I’m going to bet that if it wasn’t hard as a rock thing morning, it’ll be absolutely fine. :) I’m crossing my fingers too.

  • cdecocina

    posted on July 1, 2010 at 9:22 am

    Thanks very much for your tips. I have been looking for an icecream recipe that doesn´t freeze too hard for a long time. Now I have made chocolate icecream, and I love it. With some changes, as I don´t eat dairy. Buy coconut milk is perfect, too.
    Thanks a lot, I love your site.

    [Reply]

  • Anna

    posted on July 3, 2010 at 12:37 am

    Hi Amy…Just to let you know I made this ice cream with all coconut milk and it turned out beautiful. LOVED the *scoopability*! Look forward to experimenting with different flavours :) Thanks for all you do.

    [Reply]

    Amy Reply:

    @Anna, I’m so happy to hear it turned out well!! I think that coming up with new flavors is the fun part of ice cream.

    [Reply]

  • Bettie@Wineablegifts

    posted on August 19, 2010 at 9:59 pm

    Thank you-finally an ice-cream that isn’t as hard as a rock! My son shattered a tupperware bowl trying to get out a scoop of the last home-made ice-cream I made. Love your recipes!! This recipe rocks!!

    [Reply]

  • Tammy

    posted on November 3, 2010 at 3:01 pm

    I have made this ice cream twice and love the flavor, but ours does freeze “hard as a rock” after being in the freezer for 24 hours.
    We are a raw milk family, so the difference from your recipe is that we used whole raw milk and the cream was from one of our gallons of whole milk. I also only had blue agave. I would think the higher fat content would actually improve the scoopability, not lessen it. any suggestions?

    [Reply]

    Amy Reply:

    @Tammy, I don’t think it’s the milk. Did you follow the recipe exactly? Look back over the ingredients & instructions and think through what you did. Also – what kind of ice cream maker do you use?

    Hugs,
    Amy

    [Reply]

    Tammy Reply:

    Amy,
    I can’t see where we made any changes to the recipe. The ice cream maker we use is a Sunbeam Hand Crank. Maybe it is taking to long to freeze?
    Tammy

    [Reply]

  • Lisa

    posted on November 14, 2010 at 7:17 pm

    Just wanted to tell you that I tried this recipe and added 3t. of cinnamon to make cinnamon ice cream and it was fabulous! I’ve loved all of your ice cream recipes so far. Thanks so much for sharing them!!

    [Reply]

    Amy Reply:

    @Lisa, I love making ice cream, Lisa. It’s at the top of my list. I add cinnamon sometimes, too. It’s yummy. :) Once you can make vanilla ice cream, you can make about anything.

    Hugs!
    Amy

    [Reply]

  • victoria

    posted on March 28, 2011 at 9:29 pm

    Vanilla Ice Cream: strain with a fine what? What do you use to strain? Also could you specify the Kitchen Aid model you like the best? I need to purchase an ice cream maker and said you think Kitchen Aid is a good one. Thanks!

    [Reply]

  • Kris Fox

    posted on April 16, 2011 at 2:54 pm

    Sooo glad I found your website. I have been GF for two years and have recently concluded that I need to go off refined sugar completely. These recipes will help!

    [Reply]

  • donna

    posted on July 18, 2011 at 12:05 am

    Hi Amy, so excited to find this recipe! I also had the question of what to “strain” with?? I want to make ASAP, so excited and don’t want to miss anything. Thx so much for sharing!

    [Reply]

    Amy Reply:

    @donna, I use a fine mesh strainer. :) Have fun Donna – this is one of our favorites.

    Hugs,
    Amy

    [Reply]

  • Scott

    posted on April 3, 2012 at 3:56 am

    Umm, I hate to tell you this but Agave nectar is one of the worst types of sugar you can put into your body. It spikes your blood sugar level higher and faster than most things.

    [Reply]

  • Robbie

    posted on May 27, 2012 at 3:33 pm

    I am lookint for a recipe for home made ice cream using either stevia or splenda.

    [Reply]

    Amy Reply:

    @Robbie, I use some stevia and some agave or honey because it gives the best result as far as scoopability. Otherwise it freezes as hard as a rock.

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  • Jennifer

    posted on August 5, 2012 at 1:59 pm

    Hi, I have a couple of questions if anyone is still reading this ice cream thread! Somewhere else I read that you can’t make it with stevia because it freezes too hard and breaks the ice cream machine gears, but obviously it does work here. I’m thinking the problem someone else had might have been not enough fat or something rather than the stevia. I have the powdered rather than liquid stevia and I’m wondering if I can use that instead? Or is it possible that using the powder really would break my machine and I should go get the liquid? Has anyone made it with xylitol, erythritol or Splenda and if so how are the comparative tastes? Thank you!!

    [Reply]

    Amy Reply:

    @Jennifer, I use agave and stevia, which makes it scoopable and it doesn’t break my ice cream machine, either. Yes, you can use powdered instead but the amount could be different. I haven’t tried the other sweeteners you mentioned.

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  • Chocolatesa

    posted on June 13, 2013 at 3:38 pm

    Thank you for this recipe! I have some powdered stevia in my cupboard that I haven’t used yet and I also have a father in law who is diabetic but loves ice cream. So seeing as it’s father’s day soon I wanted to make him something that’s sugar free. This is awesome! I can’t wait to try it :)

    [Reply]

  • Finley

    posted on July 26, 2013 at 7:41 am

    What’s up, its good post regarding media print, we all understand media is a enormous source of data.

    [Reply]

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