I made this ice cream and loved it. It has the best texture.

20 oz. Plain *Yogurt (I used organic whole milk yogurt which makes it very creamy)

3/4 - 1 t. stevia/chicolin or to taste

1 env. unflavored gelatin softened in 1/4 c water

dash of sea salt

1/2 C. rice milk (pref homemade unsweetened but any unsweetened milk should work)

2 t. vanilla

Heat rice milk over low heat until fairly hot. Add stevia/chicolin, salt, and gelatin mixture. Stir until thoroughly dissovled and mixture is completely smooth. Cool. Add yogurt and vanilla and mix well. Chill in refrigerator for two hours or longer. Pour into ice cream freezor* and freeze.

Makes approx 2 qts.

*I have a ice cream freezor from Rival. I got mine at Target. You just keep the canister in the freezor and it is very easy to use. One of the best things I have bought since being on this diet. Any freezor should work though.

Enjoy!!

This message has been edited. Last edited by: Linda,

Wendy,

Thank you thank you thank you!!

I haven't tried it yet, but I'll take your word on it. I've been craving ice cream so much lately & I haven't had time to experiment with creating a recipe. I'll definitely make time for this one.

Are we allowed to have regular gelatin? And do you know how I could substitute agar agar seaweed gelatin instead (it's the only gelatin I have right now)?

I'm so excited to try this!

~Tia

Sorry, I don't know anything about seaweed gelatin Not sure about the gelatin either, I have found other recipes on this site using it. I have made ice cream by just using yogurt, vanilla, and stevia/chicolin too. Wasn't near as creamy though!

Good Luck!
Wendy26

Thanks for the input anyway Wendy. Does anyone else know how to substitute agar agar for regular gelatin? Or how to cook agar agar for that matter?

Last time I experimented with it was an attempt at making my own ice cream. I heated the agar in some soymilk (brought to a boil, then simmered a couple minutes), but it didn't work out the best. The agar didn't dissolve right and the "ice cream" ended up with many small gelatanous lumps.

I would love to hear suggestions or tips if you've got 'em!

Thanks,
Tia

Can you use Kefir rather than yogurt? Has anyone tried this?
Thx, Weezee

I haven't tried it, but I bet it would be just fine, as it is so similar to yogurt to begin with. Due to it being more liquidy than yogurt, you might need to adjust your thickeners, like the gelatin.

Let us know how it works out for you.

~Tia

I made this last night and it was good!!

But.... I followed the instructions, but left the mixt in the fridge overnight. When I went to pour into my ice cream maker, it had set and was almost solid! I scooped spoonsfuls in and added more yoghurt to give it some liquid. And it still turned out good.

Is this solidification normal? Or was 1/2 cup rice milk not actually enough to use? I don't like the taste of rice milk - reminds me too much of rice pudding (which I have always hated) - so will proably use almond milk next time. But don't want to have the same problems with the mix.

Has anyone else had similar issues?

- kay

Question on this one and I hope someone can help resolve my issues. I bought a Kenmore ice cream machine and tried it this morning for the first time. I had the following ingredients as my mixture

1.5 cans coconut milk
1/2 almond milk
Vanilla (to taste)
stevia/chicolin (to taste)
Pinch of salt
1 egg mixed with some of the above and cooked in to a custard. added little by little to milk ingredients.

I placed my ice cream "bucket" in the freezer over night. I placed my mixture in the fridge over night as well... Not freezer. just fridge. This morning I poured the mixture in to my ice cream machine and let it run for over an hour... it started to freeze but after almost 1.5 hours it was not even smoothy thickness... it was more of an icy milk drink. Delicious tasting.. .but definitely not ice cream or close to it.

Now.. my "container" was frozen but I could still hear a little liquid in there.. .so I should have waited until it was completely frozen maybe? I didn't think it would have that big of an effect. I placed my icy mixture back in the fridge and thought I would just try it again tomorrow once the machine is really frozen solid.

Any ideas where I went wrong? Please help.. my excitement for ice cream is killing me and my disappointment of failure is really bumming me out.

Hi Amarillis-
Dont know if you'll be checking this thread anymore but just in case.... could it be that you needed a thickening agent? I have made great vanilla ice cream but with 2 tbs arrowroot flour.
Here's how: heat up 3 cups almond milk (I buy pacific breeze unsweetened)- till it boils. Then add it to 2 tbs arrowroot powder and 1/4 cup almond milk. It should thicken the boiled milk to a "slurry" kind of texture. Let it cool (usually about 45 mins/ or put in fridge) and then I add stevia, lots of vanilla extract and even a little bit of peppermint extract (tastes better with a hint of mint in my opinion). Pour the whole thing into your ice cream machine and it should work after an hour/ be a good texture.

One thing though- I forgot the first time to put that twisty insert that comes with the machine- into the frozen ice cream bowl and so it didnt come out! Also- your bowl sometimes might need more time to really freeze before it can do the job. If I make a batch, freeze the bowl and then take it out again too soon- it doesnt solidify into ice cream.
Also- tastes good with roasted pumpkin seeds and a little yacon syrup on top!
Hope that helps!
-Stacey