Here in Israel the weather has turned up the temperature, so it’s the right time to make ice cream!
A delicious recipe that is non-dairy, quick to prepare and open to adapting to the flavor to your taste.
Basic recipe and instructions:
You will need a blender.
6 eggs
½ cup sugar (coconut or regular)
Vanilla – 1 tablespoon vanilla extract or 2 small packets of “vanilla sugar”
Flavoring options:
* Additional vanilla
* Other extracts
* 2 tablespoons coffee granules
* ¼ cup cocoa
* Combination of coffee and cocoa for mocha
* ¼ cup or to taste: Almond butter or peanut butter
* Fudge sauce
* 1 small fresh coconut, grated
Up to 2 cups oil
Put all ingredients, except for the oil, into the blender jug.
Turn on blender to high speed.
Add oil (very slowly) to the vortex of the mixture until it closes up and cannot take any more oil.
When you have added something thick into the mixture (like nut butter) it will take much less oil.
Add-ins: chopped toasted nuts, cookie crumbs, chocolate chips, cookie dough, dried fruits, crushed candies, etc.
Variations are limitless and up to your imagination!
Pour mixture into a container, or individual molds, and freeze for a creamy, delicious ice cream.
You may need to leave the ice cream out of the freezer for 5-10 minutes to soften before you serve it – this depends on the temperature of your freezer.
(Thanks to Leah Lipszyc for the recipe)