Ice cream is not just a summertime affair around here, but consumption sure does skyrocket during the summer months. Thankfully, I have a double barrel Cuisinart ice cream maker that helps me keep up with the demand. Between Tofutti, Rice Dream and So Delicious, there are plenty of dairy-free ice cream options out there these days. The only bummer is that the flavors are pretty boring, not kid-friendly at all.
Superman is about as kid-friendly as it gets, and making a dairy-free version makes you look like a Supermom. This is a case where a double freezer bowl comes in handy because you’re basically making 3 batches, or you can just be patient and make it over a few days. I store it in a 9 x 13 Pyrex, with each color taking up 1/3 of the pan.
Superman Ice Cream
For the Superkid in your life
Blue (Blue Moon)
3 cups plain soy creamer (about 1 1/2 pints)
20 regular marshmallows (about 1/2 bag)
1/3 cup sugar
2 T. oil ( I used avocado, coconut or canola would be fine)
1 teaspoon vanilla
a pinch of nutmeg
1/8 teaspoon lemon oil
Blue food coloring ( I used Wilton gel icing color in Sky Blue)
Make each flavor individually with the following instructions:
1.) Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
2.) Heat for 1 minute, until soft and puffy.
3.) Whisk the soft marshmallows until smooth, then slowly pour in 1 cup soy creamer and sugar.
4.) Microwave for another 3-5 minutes, stirring every so often, until the marshmallows are melted into the creamer.
5.) Add the remaining 2 cups of creamer, oil, flavorings and enough food coloring to do the job.
6.) Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze.
7.) Pour into a 9 x 13 pan, each color should take up 1/3 of the pan. Press plastic wrap into the ice cream to keep it in place. Freeze until hard.
Even though I declared about a month ago that THIS would be the summer I finally got an ice cream maker, I still haven't done so. Thanks for the Cuisinart suggestion!
The cost is worth it, if you use it 6 times you've broken even compared to buying Tofutti. My Target sells Silk Creamer at $1/pint, so I can make ice cream for about $2 a batch. I got my Cuisinart at Williams-Sonoma…in summer they have little deals where you can get an extra bowl, but I was just at Sur La Table when visiting San Francisco and they have them in a rainbow of colors! I'd be hard pressed to pass up an orange one…
http://www.surlatable.com/product/cuisinart+classic+ice+cream+makers.do?keyword=ice+cream&sortby=ourPicks
This is such a cute idea! I'm always looking for ways to use my ice cream maker
Awesome! I never even knew such an appliance existed. I burned my ice cream maker out this summer. But making ice cream was not my favorite anyway, what with having to remember salt and extra ice and the noise, a big hassle. I'm definitely trying out the Cuisinart! Now if I can just decide on a color! Thanks!
You make everything look so darn good!
I just found your blog and oh my I'm so excited to try everything. I mean Superman ice cream without dairy!!! I can't believe it. Keep it up please!
i know right!!!!! i love it(:
Do I need the marshmellows?
Well, here’s the story on the marshmallows. They serve three purposes. 1.) The gelatin in marshmallows provides some elasticity and “scoop-ability” to the ice cream, so it doesn’t crumble into icy bits 2.) They provide a little sweetness 3.) The marshmallow flavor hides the soy flavor. I can taste the beany-ness of soy a mile away and don’t like it one bit. There are some vegan cookbooks that use agar agar or tapioca starch instead, but I haven’t explored those options because we’re not even close to vegan around here. I’d be interested to see how the coconut creamer turns out, the price is coming down and is starting to interest me!
Would the taste significantly change if you were to use something other than soy? and if so what could I use instead? Just cream or half and half?