Recipes

Icey ricey ice-cream (2 per cent fat)

This is a surprisingly good rice-based ice-cream substitute free from dairy, egg, gelatine and soy. Although vanilla has been omitted from most of the recipes in the Failsafe Cookbook it may be necessary in this recipe.

2 cups cold rice milk (Vitasoy Rice Milk works well and tastes best - recipe also suitable for oat milk, soy milk or A2 milk)

½ cup caster sugar

1 tbsn pure maple syrup or 4 drops pure

vanilla essence

1 tsp xanthan gum

1 egg

Blend all ingredients together in a food processor or blender, or alternatively beat well with a whisk or mixmaster. Pour mixture into ice-cream machine, leave till thickened and icy, approximately 15 minutes. Spoon into container and place in freezer till set, usually a few hours. If you don't have an icecream machine, pour mixture into a container and freeze for 1–2 hours. Remove, beat mixture well, and return to freezer for another 1–2 hours. Repeat another two times, then leave till set. Can be served in 'milkshake' with a spoonful of carob powder, drizzled with carob sauce, or with a little failsafe pear puree.

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