Ingredients Jump to Instructions ↓

  1. soy cheese: Even in my moments of deepest dairy need, I would not stoop so low. It doesn't come remotely close to its dairy counterpart, and is all-around creepy, when you think about it.

  2. soy yogurt: Mentioned this here , but it has an almost chemical aftertaste, a sting, that never leaves you.

  3. rice and soy ice "dreams": A friend heard desperation in my voice one time, and rushed over a carton of rice-milk-based frozen dessert. Let's just say that I loved my friend's attempt, but was left with an even larger gaping hole in my hungry, hungry soul.

  4. 3 cups full-fat coconut milk (from 2 cans - I like Thai Kitchen , Chaokoh , and 365 brands)

  5. 3/4 cup sugar

  6. 1/8 tsp

  7. 1 vanilla bean, split in half lengthwise

  8. 5 large egg yolks

  9. 3/4 tsp vanilla extract

  10. BY FEED

  11. BY EMAIL

Instructions Jump to Ingredients ↑

  1. A couple years ago, when my son turned two, I wanted to make him ice cream. So I attempted a soy-milk-based concoction, banana-flavored; it was a complete disaster. Icy, with no depth of flavor — it was like I took a blender, threw some plain soy milk and a banana in it, gave it a whirl, and stuck the whole thing in the freezer. My son, ever the sensitive palate, rejected it outright. The quart found a new life in our garbage disposal.

  2. But now — now, it’s two years later. The boy is about to turn four , and I now have two more years of non-dairy and ice cream cookery under my belt. I discovered the wonderful world of coconut milk about 6 months ago, and it has changed our world of non-dairy thinking. We now enjoy dairy-free pancakes on Saturday mornings that are so delicate and rich and indiscernible from our old milk-laden standby recipe; I also treat the kids once or twice a week to delicious Scoop the contents of both cans of coconut milk into a glass bowl or 4-cup glass measure. Warm in the microwave for about a minute, stirring about every 30 seconds, until the thick chunks of coconut cream liquefy and the mixture is smooth. Measure out 2 cups of the coconut milk, and pour it into a saucepan, along with the sugar and salt. Place over low heat, and warm the mixture until very warm to the touch, stirring until the sugar is dissolved.


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