I’ve eaten more vanilla ice cream this week than I’ve eaten in, well, I can’t remember when.
You see–I’ve been dairy-free for over a year now.We don’t own an ice cream maker (although I’ve been eyeing this one), and I’ve never paid for a dairy-free vanilla ice cream. So I’ve been sticking to sorbet or smoothies whenever I get a craving for a cool treat.
Until it snowed. And when I say it snowed, I mean it snowed–big time–at least for the South.
The state of North Carolina doesn’t see much snow. But about once a decade our definition of a “blizzard” hits.
In North Carolina, a blizzard may constitute anywhere from six to 12 inches of snow. (Go ahead, Northern friend, laugh. Laugh your heads off!)
But, truly, we got about a foot of snow over the course of a 24-hour period, and the girls were ecstatic! (Let’s be honest: hubby and I were pretty excited ourselves!)
Hubby suggested we try our hand at homemade snow ice cream. One problem: all the recipes online called for sweetened condensed milk. We needed a dairy-free option!
Have no fear. We pulled out the almond and rice milk. And the result was so delicious that I can’t seem to stop eating it!
Without further ado, here is our recipe for dairy-free homemade snow ice cream (that truly does taste better than “real” vanilla ice cream!):
Dairy-Free Homemade Snow Ice Cream
- 1. Combine sugar, milk and vanilla.
- 2. Add snow to mixture and mix well.
- 3. Top as desired (we topped with dark chocolate chips--yum!).
- Eat this quickly, as it melts fast! Store extras in the freezer.