Sunday, May 22, 2011

Strawberry Sorbet Rice-Cream

Strawberry Sorbet Rice-Cream
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Summer is nearly here and the NEED for icecream is getting stronger. But being intollerant of dairy makes it difficult. This recipe uses only fresh fruit, rice milk and a little sugar - and it satisfies the need for a cold, scoopable summer treat. It works well in a gluten-free cone or a dish. Note: works equally well with a pound of frozen peaches.

A strong blender, capable of blending frozen fruit (or ice cubes) - I use a Vitamix
1 pound strawberries, frozen (do not thaw)
1 cup rice milk (or almond milk)
1/4 cup sugar, white

Put the strawberries and rice milk in the blender, then pour the sugar over top. Pulse the blender until the frozen berries are chopped up, the puree/blend until smooth. Serve immediately (soft-serve style) or return to the freezer for a harder texture. If you leave it in the freezer overnight - thaw 10-15 minutes before serving.

Serves 8-10

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