Icecream?-Two Recipes

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Fruited Ice Cream

Sprinkle 1/2 package unflavored gelatin on 16-oz. cold water in saucepan.

Dissolve.

Add 1-teaspoon light corn or cane syrup. Place over low heat. As it

warms, add as much powdered GFCF milk powder as can be dissolved before

the liquid becomes hot.

Add as much sugar as can be easily dissolved by the time the liquid

becomes steaming hot. Stir constantly until simmering. Remove from heat.

Stir in 1/2 cup of your favorite fruit, well drained and chopped into

very small pieces, and 1/2 tsp GFCF vanilla. Cool.

Pour in pan or bowl and place in freezer. As mixture freezes, whip with a

fork. Whip occasionally and thoroughly until frozen. If the result tastes

somewhat bland, return mixture to the stove and add sugar.

***Believe it or not, this screwy recipe produces a surprisingly rich and

creamy dessert that is very close to the flavor of ice cream. You can

also add GFCF cocoa, instant coffee, or nuts for the fruit. When adding

nuts, you can substitute maple syrup for the corn syrup. By the way, you

can substitute the GFCF milk/water mixture (minus the gelatin and fruit)

for milk when making fudge.

Milkshake/ " Ice Cream " From Carol in Oregon

3-4 frozen bananas-cut in chunks- freeze them with peels on,

then let them sit in bowl of water 'til skins come off easily or

peel

under running water

2+ tablespoons flax seed oil-careful it can be a laxative

2+ tablespoons Choioce of Flavor: carob powder, lemon oil, almond oil,

fresh or frozen fruits

Nut butter or sunflower meal to thicken if you choose

Put banana in the blender, add remainging ingredients you choose. Cover

with milk substitute. Blend ingredients together until the oil is mixed

in well and all the chunks are mixed too. Taste to see if you want to

add more flavoring. Frozen bananas are incredibly sweet so no sweetener

is needed if the bananas are frozen to start with. When you can't eat

all the bananas before they get too ripe or if they are on sale, just

stick extras in freezer to make milkshakes with.

This can be eaten as a thick milk shake or frozen in cups. It's not the

consistency of ice cream when frozen but I've not experimented with

beating it after ice crystals form as my son enjoys scraping it to eat

it. If you let it thaw some before eating, it's more like ice cream.

The more oil or nut butters in it, the creamier it will be.

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