Dairy Free Chocolate Ice Cream made with Rice Milk
Playing with new ingredients as well as a new lens!
A friend has someone visiting who is on a dairy, wheat, soy and egg free diet so it was a bit of a challenge to make a sweet treat for her. She knew I had been making ice cream lately from yoghurt and asked if it would be possible to make ice cream from rice milk. I said I would test run a recipe and then pass it along if it was successful. Of course I passed on the first batch of rice milk ice cream too! Since I couldn’t make a custard base with eggs I opted for a Gelato style ice cream, thickened with corn flour. The rice milk, which I had never tasted before, was quite sweet so there is very little sugar added to the recipe and the richness of the 70% chocolate over shadows the rice milk flavour.
It was a great success by everyone, not just the young lady on the special diet.
I have also been playing practising with my new macro lens and trying out new techniques, some are working well but other things I took for granted with a wider lens are proving frustrating but I suppose it is just a case of practise make perfect.
Ingredients
- 500ml rice milk
- 50g sugar
- 100g 70% cocoa chocolate, chopped
- 3 tsp corn flour/ corn starch
Method
- Mix 50ml of rice milk and corn flour together till smooth.
- Heat the rest of rice milk in a pan.
- Just before the milk boils remove from the heat and stir in the corn flour.
- Once thoroughly mixed return pan to the heat and cook on a low heat, stirring constantly for a few minutes until milk thickens. It is important to cook out the flavour of the corn flour otherwise the gelato will taste floury.
- Remove from the heat and add the sugar.
- Pour into a bowl and add the chocolate and stir continuously until the chocolate has melted.
- Chill in fridge overnight or until completely cold.
- Transfer the mix into the ice cream maker and process according to manufacturers instructions.
- Keeps well for a week (if you can keep it that long!) but after that I find it forms too many ice crystals in a domestic freezer.
Looks delicious! Bravo on a successful dairy free ice cream!
What a fantastic idea – I am going to try this one out for Guy.
Wow that looks so creamy for how low in fat it is!
Wonderful, I love chocolate!
Yes, a macro lens makes all the difference, doesn’t it. It’s a slippery slope though.. I find my appetite for new shiny tech toys far outstrips my budget.
going to have to try this out…migt tray a choc mint or orange version
Mint choc or choc orange would be perfect, my favourite choc combinations!
Thanks for posting this. My daughter has developed an allergy to milk.( She’s also allergic to peanuts, so ice cream was her special treat.) I can’t wait see how this turns out, the base tastes amazing.
god luck, i hope you all enjoy it and you will be able to adapt it to other flavours. The chocolate does add body to it though so you will have to leave that part but maybe some stewed plums, berries or orange zest
I just made this recipe and it turned out a little grainy. The after taste is very good, but I was definitely expecting a more creamy texture. What could I have done wrong? I followed the recipe exactly. I used ghirardelli chocolate and rice dream rice milk.
Hi Katie, it could be a few things. Was it grainy as soon as you took it out of the ice cream maker or was it smooth and cream at that point? Just trying to work out if it is because of freeze, thaw, freeze or whether the choc has over heated and one grainy. Good explanation here :http://answers.google.com/answers/threadview/id/303022.html
It was grainy as soon as it came out of the ice cream maker. I’m guessing it could have been the chocolate was over heated, because it couldn’t have been anything else. Next time I will melt the chocolate before adding it to the milk mixture. We’ll see if that makes a difference. Thanks for your response!
my sister has an allergy to corn, can I leave the corn starch out or replace it with something else?
Hi Lauren, best to go for an egg based, traditional ice cream then. Gourmet Traveller are always reliable, I haven’t made this one but the recipe looks good http://gourmettraveller.com.au/chocolate-ice-cream-with-drunken-raisins.htm
p.s. my sister can have eggs, I was wondering if there was any good chocolate ice cream recipes with eggs… thanks for your help!
Hi,
Thank you for the recipe. I can’t have chocolate so I was wondering how much vanilla you would suggest adding.
Thank you!!!
I would suggest the seeds of one vanilla bean. Although the chocolate does affect the texture so you may need more cornflour to thicken it.