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mommy43
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 Sun, May 03 2020, 7:17 pm
What can I add to a pareve ice cream recipe to make it creamy and the consistency of real ice cream? The recipe I use now is 8 eggs separated, whip and sugar. Anyone have any better recipe?
Thank you
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Lizzie4
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Mon, May 04 2020, 10:24 am
The pralines and cream semifreddo (ice- cream)from the Bais Yaakov cookbook is awesome!
8 large eggs separated
1 cup of sugar
2 (8 ounce) containers non dairy whipping cream, not whipped
1 tablespoon vanilla sugar
1 cup of pancake syrup
1 cup of peanut brittle
TO DO:
1- beat egg whites in electric mixer until soft peaks form. Add sugar slowly until stiff peaks form. Set aside
2-in a sep bowl beat non-dairy whipping cream for about 4 minutes. Add yolks. Beat till combined. Add Vanilla sugar and pancake syrup. Beat.
3-Fold yolk mixture into egg whites mixture. Place in container and freeze for 30 minutes
4- remove ice cream from freezer and fold in 3/4 cup peanut brittle. sprinke rest over top of ice cream. Freeze.
16 servings.
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MiriFr
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Mon, May 04 2020, 12:29 pm
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Anyone have an egg-less, nut-less, peanut-less, chocolate-less pareve ice cream recipe?
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Cheiny
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Mon, May 04 2020, 12:32 pm
| MiriFr wrote: | | Anyone have an egg-less, nut-less, peanut-less, chocolate-less pareve ice cream recipe? |
Use the Pareve whip, defrosted. Crumble up sandwich cookies or other cookies on bottom of a graham cracker pie crust, then pour defrosted whip over top, and freeze. Delish.
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Success10
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Mon, May 04 2020, 1:05 pm
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There are recipes that involve toffuti cream cheese or sour cream that make the ice cream SOOOO creamy.
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MiriFr
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Mon, May 04 2020, 2:06 pm
| Cheiny wrote: | | Use the Pareve whip, defrosted. Crumble up sandwich cookies or other cookies on bottom of a graham cracker pie crust, then pour defrosted whip over top, and freeze. Delish. |
Sounds yum! But not very creamy....Success10 can you please post the tofuti one?
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Success10
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Mon, May 04 2020, 2:11 pm
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I'm not sure where I saw it, but there's tons of recipes with it.
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mammale
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Mon, May 04 2020, 2:15 pm
| MiriFr wrote: | | Anyone have an egg-less, nut-less, peanut-less, chocolate-less pareve ice cream recipe? |
Look into aquafaba. You whip chickpea water, and it gets an egglike consistency. I don't remember exact proportions or recipe, just that it is amazing, and very ice cream like, when freshn but after defrosting it doesn't freeze well again.
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all is good
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Mon, May 04 2020, 3:09 pm
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One 8 oz whip topping, 8 oz nondairy creamer, and 1 package vanilla instant puddong mix. Whip the topping first and then add the other things. (I believe it's 8 oz non dairy creamer. If not then 16 oz. Maybe s/o else knows the recipe I'm talking abt)
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MiriFr
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Mon, May 04 2020, 3:18 pm
Thanks, everyone!
Sorry mommy43 for derailing your thread!
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ra_mom
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Mon, May 04 2020, 4:59 pm
| MiriFr wrote: | | Anyone have an egg-less, nut-less, peanut-less, chocolate-less pareve ice cream recipe? |
On the back of the frozen Jewish topping cartons there is a recipe with topping as the base.
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