Ice Cream avoid

Check out reviews of non-dairy ice creams immediately below.

                                         -- select a NON DAIRY NON SOY ICE CREAM REVIEW article -- By the reviews Organic rice dive carrot cake nondairy frozen dessert seems to be among the best Another review of Organic rice cream carrot cake gluten free This one preferred the coconut milk ice creams A Review of Hemp Scream Ice Cream Sandwich Purely Decadent Coconut Milk Ice Cream Oat Supreme Ice Cream Minicream substitute Raw Organic Frozen Nectars Hemp I Scream A review of ice cream sandwiches, careful read ingredients, some are made with soy Rice Dream Frozen Ice Cream Non Dairy Rice creams review
Carob-Almond Ice Cream   non-dairy, non-sugar, and non-gluten
1 pk unflavored gelatin
1 can coconut milk
3 TBS coconut oil
1/4 cup carob powder
1/4 cup rice syrup
3/4 cup egg beaters or 3 egg yolks or egg replacer
1 tsp vanilla
1/4 cup chopped toasted almonds

Heat coconut milk and oil in a saucepan, on low; when warm sprinkle gelatin on top, turn off heat. Wait 5 minutes, then turn on heat, stir in rice syrup, carob, and egg beaters. Heat only to a simmer then turn off heat (don't want to cook egg). Let cool. I put pan in larger pan of ice water for a few minutes. Beat with electric mixer for a minute. Put in fridge to cool, at least an hour. Just before freezing in ice cream maker, or in freezer, add vanilla and beat with mixer again. Add toasted almonds if you wish while machine is running, or just stir them in.

PUMPKIN Ice Cream   non-dairy, non-sugar, and non-gluten
1 cup pumpkin pureed
1 tbs vanilla
1 cup non-dairy milk (I used almond, could use rice milk)
1 cup coconut milk
5 egg yolks
1/3 cup tupelo honey
1 tbs unsulphured molasses (NOT blackstrap)
1 tsp freshly grated ginger
1/2 tsp cinnamon
pinch cloves or freshly grated nutmeg

Combine room temperature pumpkin purée and vanilla in a glass container with a lid. Refrigerate until cold. Side note: I chose an American Pie pumpkin, baked it at 375º for about an hour and a half , then removed the seeds and scooped and pureed the flesh in a food processor.
Heat 1 cup almond milk and 1/2 cup of coconut milk in a saucepan over medium high heat. Watch it carefully – it doesn’t need to boil only to become steam.
In a separate bowl, whisk egg yolks, honey, molasses and spices in a metal or heat-proof glass mixing bowl. Once the milk mixture is heated, gradually pour 1/4 cup of it into the egg mixture – whisking the entire time. The goal here is to warm up the egg mixture without making scrambled eggs. Pour the warmed egg mixture into the saucepan with the milk – whisking constantly – over very low heat – until the mixture thickens (mine took about 10 minutes). This is critical: you do not want this to boil (or even simmer). You know it is ready when the mixture will coat the back of a wooden spoon. A double boiler can be used. Remove from the heat and stir in the cold pumpkin/vanilla mixture. Pour the custard through a mesh sieve/strainer set over a clean heat proof glass bowl. Use a rubber spatula and press the mixture through the sieve. Stir in the remaining 1/2 cup coconut milk and whisk until blended. Cover and refrigerate until cold – 3 to 4 hours or overnight. Add to ice cream maker, following manufacturers instructions. Optional – Serve with chopped walnuts, pecans or chopped carob sprinkled over the top. Makes 1 qt.
                                                                              
I tried the coconut milk vanilla bean ice cream sweetened with chicory root [Just like Sugar]. It was creamy but the after taste of the sweetener took a bit of getting used to. I think next time I might try the carrot cake. Both reviews and personnel from KoKua Market seemed to like this flavor the best.