We Have Blast Off!

Can you tell my excitement? Ever since our Allergy Babe was diagnosed with food allergies, ice cream was the enemy. Well, it was a beloved friend that was banished from our home. There are ice cream substitutes made of soy, rice milk, and coconut milk. The soy based products are manufactured in facilities that also have her allergens present, and she's allergic to rice and coconut. Thus, they were also off limits. Only on dates, with a babysitter watching the Babe at home, could we enjoy some sweet frozen cream.

While I have an ice cream maker that has never had dairy in it, I could not find a safe dairy substitute where we previously lived. I knew what the product was that would work, but not one single grocer carried it or could find it in their list of products sold by the manufacturer. We now live in a more metropolitan area, and more than one grocer carries it. I immediately bought 2 - 8 oz containers of the product. And tonight I made a batch of nondairy mint chocolate chip ice cream. And we have blast off!

The product that I needed was Rich's Whip, a faux whipping cream. Previously I could find Rich's Nondairy Creamer, which is not to be confused with the whip. The following is my recipe.

Non-dairy Mint Chocolate Chip Ice Cream
2 - 8oz containers of Rich's Whip, defrosted in the refrigerator
1 cup vanilla soymilk, chilled
1/2 cup sugar
1 tsp mint extract
1/2-3/4 cup semi-sweet chocolate chips

1. Freeze the bowl of your ice cream maker for at least 24 hours
2. Mix the soymilk with the sugar for 1-2 minutes, dissolving the sugar. Then add the Rich's Whip and mint extract.
3. After all the ingredients, except the chocolate chips, have been combined, pour into the bowl of the ice cream maker.
4. Run your ice cream maker for 25 minutes. Then add the chocolate chips. Let run another 2 minutes to combine.
5. Eat and enjoy!