Okay not technically Ice cream but somewhere between a Sorbet and A smoothie, without all of the guilt and trash that goes into the original grown up baby food.
1 cup Vitariz rice almond milk
1/2 cup coconut cream
1 subject flavor – can be a cup of fresh/frozen tropical fruit like Mango/Pineapple or you can go a different route with a wholesome spread such as natural organic peanut butter (4 table spoons) or Tahini (3 table spoons) or even organic quality cocoa powder (4 tea spoons, you’ll need to sweeten a bit more for this to work).
Something to sweeten it (just a bit) – Maple (real, not syrup!), Date honey. Also works great with Agave syrup. When using a liquid sweetener it is advised to subtract the amount from the other liquids (rice milk).
1 table spoon of surprises and extras – depending on flavor can add chopped slightly roasted peanuts, coconut flakes, berries, Chia seeds etc.
Use blender to mix everything until smooth, except for the extras (stir them in later)
Place in freezer and take it out to be mixed again twice more in the next 24 hours. You can use a muffin silicone tray or ice cube trays.
Obviously an Ice cream machine would get the best results in terms of texture but even without one you can let it thaw for a few minutes before serving.
When we were visiting the family last summer, mainly PA, NJ and NY I couldn’t find my favorite non dairy milk anywhere. There were so many other alternatives that I figured I’m bound to find something decent. After trying out almost everything “Whole Foods” had to offer I was surprised they were all sub-par. Funny thing is that only whatever kind WaWa was serving was actually the least worse kind.
Getting Vitariz almond rice milk to US health food markets
So here’s an open call to all of my US (and let’s throw in Canada while we at it) friends. Please comment where the heck you find your yummy vitariz rice almond milk at? is it online or a physical store? hopefully we can build an index together so other people can find too. Please also specify price and if there’s a special deal on a 10 unit box, variations of flavor etc.
Are you a health food importer yourself? great, please contact us here and we’ll try to work out a plan together.
I buy mine in various locations, as the village I live at (Pardes Hana Karkur) is kind of the holy center of vegan life in Israel, and the competition brings the price down to about 2.85$ per unit!
This one is courtesy of the “First Mess” one of the most incredible blogs I’ve ever encountered (you should check it out!)
- 4 teaspoons loose leaf earl grey tea (or 2 full teabags)
- 12 ounces boiling water
- sweetener, to taste (maple, honey, stevia, coconut sugar)
- 12 ounces Vitariz rice almond milk
- 1 ½ teaspoons coconut oil
- ¼ teaspoon vanilla powder (optional)
- ½ teaspoon vanilla extract
- 1 drop essential oil (could be Bergamot or something else you like and is safe to drink)
Select 2 large cups. Divide the tea in half and place in tea strainers/DIY tea bags. Set the tea strainers/bags in the cups and pour 6 ounces of the boiling water into each one. Let the tea steep for about 4 minutes. Discard the bags and sweeten the tea if you’d like.
Gently bring the milk to a simmer in a small saucepan over medium heat. While it’s coming up to a simmer, add the following to an upright blender: the coconut oil, vanilla powder, vanilla extract, and essential oil (Make sure you only put 1 drop as it’s not advisable to ingest more than that). This recipe works great with other Vitariz rice milk flavors as well!
Pour the warm milk into the blender. Put the lid on and slowly bring the speed of the blender up to high for about 15 seconds. Divide the frothy, fragrant milk among the two cups and enjoy immediately.
I’m a big pancake eater. Growing up with an American mom it’s just inevitable.Over the years I’ve experimented with different methods and recipes, here’s one that me and my little girls really like. This is the vegan version, of course they are fluffier with Eggs but who cares? still delicious.
1 cup Vitariz rice almond milk
1/2 cup Soy yogurt
Up to 1 cup of baked and mashed sweet potato or cooked pumpkin (only if it’s sweet) – this is a great way of sneaking in stuff my girls otherwise won’t try. Can also use a Banana or Apple puree.
1 cup flower – I try to mix a few kinds – wholewheat/spelt/rice/tapioca for nutrition value
1 tablespoon baking powder
A sprinkle of salt
1 tablespoon vanilla extract
1 teaspoon Almond spread
A little cinnamon powder
Some lemon zest (careful with that)
Sweeten with either 3 tablespoons or more of coconut sugar/date honey syrup/maple syrup – remember it’s very important to taste now and get the right level of sweetness.
Mix all up you should get nice texture avoid lumps (kids hate that) and make them whichever size you like on a hot pan (ideally about a half of a soup ladle). You can apply a very fine coat of coconut oil to the pan if it does not have the smoothest surface. Flip each one over when you see a good amount of pores on it’s upper surface. Avoid doing so too soon as it might fall apart. Keep the pan surface as clean as possible in between.