Guest guest Posted March 8, 2012 Report Share Posted March 8, 2012 You can use MANY different things instead of cream as your ice " cream " base-avacado, cashews, pumpkin, hard squash, tapioca pearls, rice milk, almond milk, grain milk, cashew milk, sunflower or pumpkin seed milk, etc. I have used cauliflower, white beans, and other unconventional things with GREAT results. White beans are very mild, and almost flavorless on their own, so they make a wonderful " cream " base. I freeze the white bean puree in ice cube trays, then toss them in the Vitamix with a little cocoa powder, vanilla bean (or extract), agave nectar, honey, maple syrup or any other sweetener. I often use pureed cauliflower as an ice cream base. Same with cooked pumpkin. It is amazing how creamy the texture is with NO cream! > > Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas. > > Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant? > > Many thanks! > > Debbie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2012 Report Share Posted March 8, 2012 You can use MANY different things instead of cream as your ice " cream " base-avacado, cashews, pumpkin, hard squash, tapioca pearls, rice milk, almond milk, grain milk, cashew milk, sunflower or pumpkin seed milk, etc. I have used cauliflower, white beans, and other unconventional things with GREAT results. White beans are very mild, and almost flavorless on their own, so they make a wonderful " cream " base. I freeze the white bean puree in ice cube trays, then toss them in the Vitamix with a little cocoa powder, vanilla bean (or extract), agave nectar, honey, maple syrup or any other sweetener. I often use pureed cauliflower as an ice cream base. Same with cooked pumpkin. It is amazing how creamy the texture is with NO cream! > > Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas. > > Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant? > > Many thanks! > > Debbie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2012 Report Share Posted March 8, 2012 I second what just posted. Avocado makes things REALLY creamy. I've replaced the Soy Protein powder I used to put into my ice cream with 1/4 of an avocado in my shows. I would use 1/2 except for the cost :-) Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 8, 2012, at 12:09 PM, wrote: You can use MANY different things instead of cream as your ice "cream" base-avacado, cashews, pumpkin, hard squash, tapioca pearls, rice milk, almond milk, grain milk, cashew milk, sunflower or pumpkin seed milk, etc. I have used cauliflower, white beans, and other unconventional things with GREAT results. White beans are very mild, and almost flavorless on their own, so they make a wonderful "cream" base. I freeze the white bean puree in ice cube trays, then toss them in the Vitamix with a little cocoa powder, vanilla bean (or extract), agave nectar, honey, maple syrup or any other sweetener. I often use pureed cauliflower as an ice cream base. Same with cooked pumpkin. It is amazing how creamy the texture is with NO cream! > > Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas. > > Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant? > > Many thanks! > > Debbie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2012 Report Share Posted March 8, 2012 Forgot to ask - have you visited our Group's home page and gone to…Links > 1 -RECIPES > Ice Creams and Sorbets Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 8, 2012, at 4:58 AM, drunkendebbieninjamaster wrote: Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas. Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant? Many thanks! Debbie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2012 Report Share Posted March 8, 2012 Not recently but I will be checking it out again. Last time I checked it was empty :(On 8 Mar 2012, at 06:45 PM, Lea Ann Savage <lsavage@...> wrote: Forgot to ask - have you visited our Group's home page and gone to…Links > 1 -RECIPES > Ice Creams and Sorbets Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 8, 2012, at 4:58 AM, drunkendebbieninjamaster wrote: Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas. Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant? Many thanks! Debbie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2012 Report Share Posted March 8, 2012 That would work. My new fave smoothies usually have avocado in them. On 8 Mar 2012, at 05:38 PM, Lea Ann Savage <lsavage@...> wrote: I second what just posted. Avocado makes things REALLY creamy. I've replaced the Soy Protein powder I used to put into my ice cream with 1/4 of an avocado in my shows. I would use 1/2 except for the cost :-) Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 8, 2012, at 12:09 PM, wrote: You can use MANY different things instead of cream as your ice "cream" base-avacado, cashews, pumpkin, hard squash, tapioca pearls, rice milk, almond milk, grain milk, cashew milk, sunflower or pumpkin seed milk, etc. I have used cauliflower, white beans, and other unconventional things with GREAT results. White beans are very mild, and almost flavorless on their own, so they make a wonderful "cream" base. I freeze the white bean puree in ice cube trays, then toss them in the Vitamix with a little cocoa powder, vanilla bean (or extract), agave nectar, honey, maple syrup or any other sweetener. I often use pureed cauliflower as an ice cream base. Same with cooked pumpkin. It is amazing how creamy the texture is with NO cream! > > Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas. > > Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant? > > Many thanks! > > Debbie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2012 Report Share Posted March 8, 2012 That sounds very tasty. Now I just have to not eat it all....On 8 Mar 2012, at 05:11 PM, "" <berrywell@...> wrote: You can use MANY different things instead of cream as your ice "cream" base-avacado, cashews, pumpkin, hard squash, tapioca pearls, rice milk, almond milk, grain milk, cashew milk, sunflower or pumpkin seed milk, etc. I have used cauliflower, white beans, and other unconventional things with GREAT results. White beans are very mild, and almost flavorless on their own, so they make a wonderful "cream" base. I freeze the white bean puree in ice cube trays, then toss them in the Vitamix with a little cocoa powder, vanilla bean (or extract), agave nectar, honey, maple syrup or any other sweetener. I often use pureed cauliflower as an ice cream base. Same with cooked pumpkin. It is amazing how creamy the texture is with NO cream! > > Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas. > > Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant? > > Many thanks! > > Debbie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2012 Report Share Posted March 8, 2012 Sorry didn't mean to reply privately (hit wrong button on phone). Thanks for the ideas. Any suggestions for adding in dulce de leche? Still have half a jar in the fridge. Thanks Debbie > > > > Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas. > > > > Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant? > > > > Many thanks! > > > > Debbie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2012 Report Share Posted March 8, 2012 Just saw this on an episode of The Doctors. Rocco brought his Vitamix.Rocco’s Strawberry Ice Cream Recipe“With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve,†Chef Rocco said.His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories.This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories.“Making your own, you know exactly what’s in it,†Dr. said.Ingredients2 cups Frozen, unsweetened strawberries2 tsp. Stevia sweetener½ tsp. Xanthan gum2 tbsp. Agave4 tsp. Lemon Juice3 tsp. WaterDirectionsCombine wet ingredients in a blender.Add dry ingredients and blend together until mixed.Next, add strawberries, blending and stirring for about five seconds.Serve immediately or store in a sealed container until ready to eat.Enjoy your guilt-free, dye-free, low calorie dessert. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2012 Report Share Posted March 8, 2012 No worries-private emails are fine with me, lol. I suggest adding the Dulch de leche as the liquid on your frozen ingredients-maybe just a splash in with some frozen berries, for a sherbet type treat. I have cows, but I only drink their milk/cream during the spring and summer, and one of my favorite summer treats is the berry/cream sherbet. You can add a little honey or agave, if you want the extra sweetness, but I like it with just cream and berries. I just freeze the berries I grow and toss a handful of them in the Vitamix (usually I mix whatever type I have on hand-blackberries, currents, blueberries, etc. with a splash of the cream-DELISH!!Sent from my iPadOn Mar 8, 2012, at 4:20 PM, "drunkendebbieninjamaster" <drunkendebbieninjamaster@...> wrote: Sorry didn't mean to reply privately (hit wrong button on phone). Thanks for the ideas. Any suggestions for adding in dulce de leche? Still have half a jar in the fridge. Thanks Debbie > > > > Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas. > > > > Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant? > > > > Many thanks! > > > > Debbie > > > = Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2012 Report Share Posted March 8, 2012 That is the GREAT part! You CAN eat it all, and enjoy it! Since there is no fat, and no chemical stuff, it is totally healthy for you! I raised my daughter eating healthy ice creams for breakfast, snacks, etc. No worries when it is loaded with good stuff! My pumpkin pie ice cream (it is in our files section) is as healthy as it gets-fresh pumpkin, a little agave, and some spice...full of protein, no bad stuff-eat all you want! I pour leftover smoothies in to popsicle molds for a nice treat too-even the savory ones are very refreshing on a summer day. Cucumber/lime pops are a joy! Sent from my iPadOn Mar 8, 2012, at 4:16 PM, drunkendebbieninjamaster@... wrote: That sounds very tasty. Now I just have to not eat it all....On 8 Mar 2012, at 05:11 PM, "" <berrywell@...> wrote: You can use MANY different things instead of cream as your ice "cream" base-avacado, cashews, pumpkin, hard squash, tapioca pearls, rice milk, almond milk, grain milk, cashew milk, sunflower or pumpkin seed milk, etc. I have used cauliflower, white beans, and other unconventional things with GREAT results. White beans are very mild, and almost flavorless on their own, so they make a wonderful "cream" base. I freeze the white bean puree in ice cube trays, then toss them in the Vitamix with a little cocoa powder, vanilla bean (or extract), agave nectar, honey, maple syrup or any other sweetener. I often use pureed cauliflower as an ice cream base. Same with cooked pumpkin. It is amazing how creamy the texture is with NO cream! > > Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas. > > Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant? > > Many thanks! > > Debbie > = Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2012 Report Share Posted March 9, 2012 I accidentally made ice cream for breakfast - but just rolled with it :)Frozen Mango, Frozen Banana, Almond Milk & Cinnamon - meant for it to be more of a smoothie but I ran out of almond milk before it got to a smoothie consistency! But that's OK because it's a Friday On Thu, Mar 8, 2012 at 8:58 PM, Berry <berrywell@...> wrote:  That is the GREAT part!  You CAN eat it all, and enjoy it!  Since there is no fat, and no chemical stuff, it is totally healthy for you!  I raised my daughter eating healthy ice creams for breakfast, snacks, etc.  No worries when it is loaded with good stuff!  My pumpkin pie ice cream (it is in our files section) is as healthy as it gets-fresh pumpkin, a little agave, and some spice...full of protein, no bad stuff-eat all you want!  I pour leftover smoothies in to popsicle molds for a nice treat too-even the savory ones are very refreshing on a summer day.  Cucumber/lime pops are a joy! Sent from my iPadOn Mar 8, 2012, at 4:16 PM, drunkendebbieninjamaster@... wrote:  That sounds very tasty. Now I just have to not eat it all....On 8 Mar 2012, at 05:11 PM, " " <berrywell@...> wrote:  You can use MANY different things instead of cream as your ice " cream " base-avacado, cashews, pumpkin, hard squash, tapioca pearls, rice milk, almond milk, grain milk, cashew milk, sunflower or pumpkin seed milk, etc. I have used cauliflower, white beans, and other unconventional things with GREAT results. White beans are very mild, and almost flavorless on their own, so they make a wonderful " cream " base. I freeze the white bean puree in ice cube trays, then toss them in the Vitamix with a little cocoa powder, vanilla bean (or extract), agave nectar, honey, maple syrup or any other sweetener. I often use pureed cauliflower as an ice cream base. Same with cooked pumpkin. It is amazing how creamy the texture is with NO cream! > > Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas. > > Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant? > > Many thanks! > > Debbie > = Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2012 Report Share Posted March 9, 2012 I bet it was delicious! (Mango is so very creamy and thick!) Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 9, 2012, at 8:17 AM, Bridge wrote: I accidentally made ice cream for breakfast - but just rolled with it :)Frozen Mango, Frozen Banana, Almond Milk & Cinnamon - meant for it to be more of a smoothie but I ran out of almond milk before it got to a smoothie consistency! But that's OK because it's a Friday On Thu, Mar 8, 2012 at 8:58 PM, Berry <berrywell@...> wrote: That is the GREAT part! You CAN eat it all, and enjoy it! Since there is no fat, and no chemical stuff, it is totally healthy for you! I raised my daughter eating healthy ice creams for breakfast, snacks, etc. No worries when it is loaded with good stuff! My pumpkin pie ice cream (it is in our files section) is as healthy as it gets-fresh pumpkin, a little agave, and some spice...full of protein, no bad stuff-eat all you want! I pour leftover smoothies in to popsicle molds for a nice treat too-even the savory ones are very refreshing on a summer day. Cucumber/lime pops are a joy! Sent from my iPadOn Mar 8, 2012, at 4:16 PM, drunkendebbieninjamaster@... wrote: That sounds very tasty. Now I just have to not eat it all....On 8 Mar 2012, at 05:11 PM, "" <berrywell@...> wrote: You can use MANY different things instead of cream as your ice "cream" base-avacado, cashews, pumpkin, hard squash, tapioca pearls, rice milk, almond milk, grain milk, cashew milk, sunflower or pumpkin seed milk, etc. I have used cauliflower, white beans, and other unconventional things with GREAT results. White beans are very mild, and almost flavorless on their own, so they make a wonderful "cream" base. I freeze the white bean puree in ice cube trays, then toss them in the Vitamix with a little cocoa powder, vanilla bean (or extract), agave nectar, honey, maple syrup or any other sweetener. I often use pureed cauliflower as an ice cream base. Same with cooked pumpkin. It is amazing how creamy the texture is with NO cream! > > Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas. > > Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant? > > Many thanks! > > Debbie > = Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2012 Report Share Posted March 9, 2012 Oh, what a terrible accident! lol Fran In a message dated 3/9/2012 8:18:02 A.M. Eastern Standard Time, kristen.k.winter@... writes: I accidentally made ice cream for breakfast - but just rolled with it Frozen Mango, Frozen Banana, Almond Milk & Cinnamon - meant for it to be more of a smoothie but I ran out of almond milk before it got to a smoothie consistency! But that's OK because it's a Friday On Thu, Mar 8, 2012 at 8:58 PM, Berry <berrywell@...> wrote: That is the GREAT part! You CAN eat it all, and enjoy it! Since there is no fat, and no chemical stuff, it is totally healthy for you! I raised my daughter eating healthy ice creams for breakfast, snacks, etc. No worries when it is loaded with good stuff! My pumpkin pie ice cream (it is in our files section) is as healthy as it gets-fresh pumpkin, a little agave, and some spice...full of protein, no bad stuff-eat all you want! I pour leftover smoothies in to popsicle molds for a nice treat too-even the savory ones are very refreshing on a summer day. Cucumber/lime pops are a joy! Sent from my iPad On Mar 8, 2012, at 4:16 PM, drunkendebbieninjamaster@... wrote: That sounds very tasty. Now I just have to not eat it all....On 8 Mar 2012, at 05:11 PM, "" <berrywell@...> wrote: You can use MANY different things instead of cream as your ice "cream" base-avacado, cashews, pumpkin, hard squash, tapioca pearls, rice milk, almond milk, grain milk, cashew milk, sunflower or pumpkin seed milk, etc. I have used cauliflower, white beans, and other unconventional things with GREAT results. White beans are very mild, and almost flavorless on their own, so they make a wonderful "cream" base. I freeze the white bean puree in ice cube trays, then toss them in the Vitamix with a little cocoa powder, vanilla bean (or extract), agave nectar, honey, maple syrup or any other sweetener. I often use pureed cauliflower as an ice cream base. Same with cooked pumpkin. It is amazing how creamy the texture is with NO cream! >> Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas.> > Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant?> > Many thanks!> > Debbie> = Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2012 Report Share Posted March 9, 2012 HAHAHA. How did you know I just got some Xantham Gum and I wanted to try it. It came yesterday. I'll just use sugar tho. I'll let you know how the ice cream turns out. Is this Rocco DeSpirito? terry On Mar 8, 2012, at 6:44 PM, Janel Brennan wrote: > > > Just saw this on an episode of The Doctors. Rocco brought his Vitamix. > > Rocco’s Strawberry Ice Cream Recipe > “With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve,” Chef Rocco said. > > His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. > > This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. > > “Making your own, you know exactly what’s in it,” Dr. said. > > Ingredients > > • 2 cups Frozen, unsweetened strawberries > • 2 tsp. Stevia sweetener > • ½ tsp. Xanthan gum > • 2 tbsp. Agave > • 4 tsp. Lemon Juice > • 3 tsp. Water > Directions > > • Combine wet ingredients in a blender. > • Add dry ingredients and blend together until mixed. > • Next, add strawberries, blending and stirring for about five seconds. > • Serve immediately or store in a sealed container until ready to eat. > • Enjoy your guilt-free, dye-free, low calorie dessert. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2012 Report Share Posted March 9, 2012 What the agave for? Is that also a sweetener? On Mar 8, 2012, at 6:44 PM, Janel Brennan wrote: > > > Just saw this on an episode of The Doctors. Rocco brought his Vitamix. > > Rocco’s Strawberry Ice Cream Recipe > “With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve,” Chef Rocco said. > > His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. > > This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. > > “Making your own, you know exactly what’s in it,” Dr. said. > > Ingredients > > • 2 cups Frozen, unsweetened strawberries > • 2 tsp. Stevia sweetener > • ½ tsp. Xanthan gum > • 2 tbsp. Agave > • 4 tsp. Lemon Juice > • 3 tsp. Water > Directions > > • Combine wet ingredients in a blender. > • Add dry ingredients and blend together until mixed. > • Next, add strawberries, blending and stirring for about five seconds. > • Serve immediately or store in a sealed container until ready to eat. > • Enjoy your guilt-free, dye-free, low calorie dessert. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2012 Report Share Posted March 9, 2012 Agave is another type of sweetener but it's highly processed so some people avoid it http://en.wikipedia.org/wiki/Agave_nectarI'm not sure why he would put agave in addition to stevia. Maybe because it's syrupy? I wonder if you could just use a date or 2.-Janel From: Terry Pogue <tpogue@...> Sent: Friday, March 9, 2012 11:14 AM Subject: Re: Ice cream ideas What the agave for? Is that also a sweetener?On Mar 8, 2012, at 6:44 PM, Janel Brennan wrote:> > > Just saw this on an episode of The Doctors. Rocco brought his Vitamix.> > Rocco’s Strawberry Ice Cream Recipe> “With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve,†Chef Rocco said.> > His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories.> > This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories.> > “Making your own, you know exactly what’s in it,†Dr. said.> > Ingredients> > • 2 cups Frozen, unsweetened strawberries> • 2 tsp. Stevia sweetener> • ½ tsp. Xanthan gum> • 2 tbsp. Agave> • 4 tsp. Lemon Juice> • 3 tsp. Water> Directions> > • Combine wet ingredients in a blender.> • Add dry ingredients and blend together until mixed.> • Next, add strawberries, blending and stirring for about five seconds.> • Serve immediately or store in a sealed container until ready to eat.> • Enjoy your guilt-free, dye-free, low calorie dessert.> > > ------------------------------------Please bookmark these pages:/links/ (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)/links/IMPORTANT__Membership__001327149393/PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2012 Report Share Posted March 9, 2012 Yes it was. Let us know how it turns out! I've been wondering about xantham gum but haven't seen it in our local stores.-Janel From: Terry Pogue <tpogue@...> Sent: Friday, March 9, 2012 11:03 AM Subject: Re: Ice cream ideas HAHAHA. How did you know I just got some Xantham Gum and I wanted to try it. It came yesterday. I'll just use sugar tho. I'll let you know how the ice cream turns out. Is this Rocco DeSpirito?terryOn Mar 8, 2012, at 6:44 PM, Janel Brennan wrote:> > > Just saw this on an episode of The Doctors. Rocco brought his Vitamix.> > Rocco’s Strawberry Ice Cream Recipe> “With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve,†Chef Rocco said.> > His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories.> > This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories.> > “Making your own, you know exactly what’s in it,†Dr. said.> > Ingredients> > • 2 cups Frozen, unsweetened strawberries> • 2 tsp. Stevia sweetener> • ½ tsp. Xanthan gum> • 2 tbsp. Agave> • 4 tsp. Lemon Juice> • 3 tsp. Water> Directions> > • Combine wet ingredients in a blender.> • Add dry ingredients and blend together until mixed.> • Next, add strawberries, blending and stirring for about five seconds.> • Serve immediately or store in a sealed container until ready to eat.> • Enjoy your guilt-free, dye-free, low calorie dessert.> > > ------------------------------------Please bookmark these pages:/links/ (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)/links/IMPORTANT__Membership__001327149393/PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2012 Report Share Posted March 9, 2012 I don't know where you are located, but here in California, our Winco store has xantham gum in their bulk spice section. From: janelbrennan@...Date: Fri, 9 Mar 2012 12:01:09 -0800Subject: Re: Ice cream ideas Yes it was. Let us know how it turns out! I've been wondering about xantham gum but haven't seen it in our local stores. -Janel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2012 Report Share Posted March 9, 2012 I bought Bob's Red Mill xanthan gum at Whole Foods. So if you have a health food grocery store in your area, they may carry it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2012 Report Share Posted March 9, 2012 I bought Bob's Red Mill xanthan gum at Amazon.com On Mar 9, 2012, at 3:37 PM, wrote: > I bought Bob's Red Mill xanthan gum at Whole Foods. So if you have a health food grocery store in your area, they may carry it. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2012 Report Share Posted March 9, 2012 I am sure Bob's Red Mill, or any xanthum gum is fine for those with no allergies, but if you are looking to replace things BECAUSE of allergies or intolerances, you will want to avoid Bobs-they are processed in the same facility as wheat, soy, corn, nuts, and other allergens-highly allergenic to those with issues, due to the cross contamination. Xanthum gum is corn based, for those of you watching corn allergies (and is usually GMO)I personally find chia, flax, or tapioca gel, or agar agar to be a better stabalizer than xanthum gum, and you can make those in the Vitamix very easily by just grinding the seeds, then adding a bit of warm water and letting it " gel " up. Chia, flax and tapioca gel also make perfect egg substitutes, even for things like french toast! > > > I don't know where you are located, but here in California, our Winco store has xantham gum in their bulk spice section. > > > > > > > > > From: janelbrennan@... > Date: Fri, 9 Mar 2012 12:01:09 -0800 > Subject: Re: Ice cream ideas > > > > > > > > > Yes it was. Let us know how it turns out! I've been wondering about xantham gum but haven't seen it in our local stores. > > > -Janel > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2012 Report Share Posted March 9, 2012 Oh, tragedy! lol. Glad you are so adaptable! Nice thing is, that sort of ice cream is GOOD for you anyway, I encourage my daughter to have it for breakfast, lolSent from my iPadOn Mar 9, 2012, at 10:46 AM, fradal@... wrote: Oh, what a terrible accident! lol Fran In a message dated 3/9/2012 8:18:02 A.M. Eastern Standard Time, kristen.k.winter@... writes: I accidentally made ice cream for breakfast - but just rolled with it Frozen Mango, Frozen Banana, Almond Milk & Cinnamon - meant for it to be more of a smoothie but I ran out of almond milk before it got to a smoothie consistency! But that's OK because it's a Friday On Thu, Mar 8, 2012 at 8:58 PM, Berry <berrywell@...> wrote: That is the GREAT part! You CAN eat it all, and enjoy it! Since there is no fat, and no chemical stuff, it is totally healthy for you! I raised my daughter eating healthy ice creams for breakfast, snacks, etc. No worries when it is loaded with good stuff! My pumpkin pie ice cream (it is in our files section) is as healthy as it gets-fresh pumpkin, a little agave, and some spice...full of protein, no bad stuff-eat all you want! I pour leftover smoothies in to popsicle molds for a nice treat too-even the savory ones are very refreshing on a summer day. Cucumber/lime pops are a joy! Sent from my iPad On Mar 8, 2012, at 4:16 PM, drunkendebbieninjamaster@... wrote: That sounds very tasty. Now I just have to not eat it all....On 8 Mar 2012, at 05:11 PM, "" <berrywell@...> wrote: You can use MANY different things instead of cream as your ice "cream" base-avacado, cashews, pumpkin, hard squash, tapioca pearls, rice milk, almond milk, grain milk, cashew milk, sunflower or pumpkin seed milk, etc. I have used cauliflower, white beans, and other unconventional things with GREAT results. White beans are very mild, and almost flavorless on their own, so they make a wonderful "cream" base. I freeze the white bean puree in ice cube trays, then toss them in the Vitamix with a little cocoa powder, vanilla bean (or extract), agave nectar, honey, maple syrup or any other sweetener. I often use pureed cauliflower as an ice cream base. Same with cooked pumpkin. It is amazing how creamy the texture is with NO cream! >> Hi folks. Just looking for some interesting ice cream ideas. I'm fairly confident making fruit based ones and the like. I'm curious about making chocolate or vanilla ice cream (or any other interesting variety, like pistachio). All my recipe books call for huge amounts of cream which I don't really want to use. I know it's probably really obvious but I would just like to get some basic ideas.> > Also sorbets. Am I right in assuming that a sorbet is basically a non dairy variant?> > Many thanks!> > Debbie> = = Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 how do you use the cauliflower – cook it first? SharonM in W. WA From: Sent: Thursday, March 08, 2012 9:09 AM Subject: Re: Ice cream ideas You can use MANY different things instead of cream as your ice "cream" base-avacado, cashews, pumpkin, hard squash, tapioca pearls, rice milk, almond milk, grain milk, cashew milk, sunflower or pumpkin seed milk, etc. I have used cauliflower, white beans, and other unconventional things with GREAT results. White beans are very mild, and almost flavorless on their own, so they make a wonderful "cream" base. I freeze the white bean puree in ice cube trays, then toss them in the Vitamix with a little cocoa powder, vanilla bean (or extract), agave nectar, honey, maple syrup or any other sweetener. I often use pureed cauliflower as an ice cream base. Same with cooked pumpkin. It is amazing how creamy the texture is with NO cream! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 Yes, I always keep steamed cauliflower on hand. I grow my own, so I always have loads of it-I steam it or blanch it, sometimes I make a puree by just buzzing it in the Vitamix with a bit of steaming liquid, or just use it straight from the steamer. For soup, I just adjust the thickness using liquid, rather than a thickener. Makes for a lovely, rich an creamy soup! The only ingredients in my cauliflower soup are cauliflower, sea salt, and homemade cheddar cheese-nothing else. If it needs thinning, I just use a bit of my steaming liquid. You can also "rice" cauliflower in the Vitamix, and steam it. Here is a video I made of ricing-the liquid from ricing is DELICIOUS! I keep a jar of the liquid in my fridge to sip on throughout the day. I it surprisingly sweet and refreshing. Here is the video:http://www.mymealmasters.com Go to the "video" link and click on "ricing cauliflower"-this same method can be used with cabbage, broccoli, carrots, etc. Sent from my iPadOn Mar 10, 2012, at 7:32 PM, "sharon" <smassena@...> wrote: how do you use the cauliflower – cook it first? SharonM in W. WA From: Sent: Thursday, March 08, 2012 9:09 AM Subject: Re: Ice cream ideas You can use MANY different things instead of cream as your ice "cream" base-avacado, cashews, pumpkin, hard squash, tapioca pearls, rice milk, almond milk, grain milk, cashew milk, sunflower or pumpkin seed milk, etc. I have used cauliflower, white beans, and other unconventional things with GREAT results. White beans are very mild, and almost flavorless on their own, so they make a wonderful "cream" base. I freeze the white bean puree in ice cube trays, then toss them in the Vitamix with a little cocoa powder, vanilla bean (or extract), agave nectar, honey, maple syrup or any other sweetener. I often use pureed cauliflower as an ice cream base. Same with cooked pumpkin. It is amazing how creamy the texture is with NO cream! = Quote Link to comment Share on other sites More sharing options...
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