Eggless Ice Cream
Ice Cream is the # 1 favorite dessert in the US followed closely by Apple Pie. Icy cold and creamy, deeply flavorful the dairy rich dessert is made of heavy cream, milk, sugar and various flavorings ranging from fruit to nuts with stops at Chocolate, Mocha, Coconut, Coffee, Green Tea, Ginger and Red Bean among others. Use you imagination and create your own in your vegetarian kitchen.
1 Not So Ordinary Eggless Vanilla Ice Cream
Is vanilla your absolute favorite flavor? Do you still prefer it even when you are offered other choices? Would you like to experience a vanilla ice cream that is just a wee bit more vanilla-y? In your vegetarian kitchen you are in control of just how vanilla-y you make it! And the Frontier Herb Company makes it easy for you to do with alcohol free organic extracts and Organic Vanilla Beans
1 Quart minus ¼ Cup Heavy Whipping Cream
¾ Cup Sugar
¼ Cup Heavy Whipping Cream
Pinch Sea Salt
1 tsp Minced Vanilla Bean
1 tsp Frontier Brand Alcohol Free Organic Vanilla Extract
Process the Vanilla Bean, Vanilla Extract, Sea Salt and Sugar together in a food processor until it is completely incorporated. Pour into a bowl and add the ¼ Cup Heavy Whipping Cream, whisking until the sugar has dissolved.
Add and whisk the rest of the Heavy Whipping Cream until well mixed. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.
2 Eggless Chocolate Peanut Butter Ice Cream
Is chocolate peanut butter your absolute favorite flavor? In your vegetarian kitchen you are in control of just how chocolate-y or peanut butter-y you make it! In fact I cannot think of a more wonderful project to off-set those mid-summer sulks; those “Mom, I’m bored. There’s nothing to do.” slough of despond days. Making ice cream is so rewarding. So much fun! And so delicious. Guaranteed, you will have no difficulty getting help with this project in your vegetarian kitchen.
1 Quart minus ¼ Cup Heavy Whipping Cream
¾ Cup Sugar
¼ Cup Heavy Whipping Cream
Pinch Sea Salt
1 tsp Frontier Brand Alcohol Free Organic Vanilla Extract
2 packages Organic Dark Chocolate Chips
3 Tbs. Creamy Organic Arrowhead Mills Peanut Butter
In the top of a double boiler put the Vanilla Extract, Sea Salt and Sugar together with the ¼ Cup Heavy Whipping Cream, 1 package Dark Chocolate Chips and Peanut Butter whisking until the ingredients have dissolved.
Add and whisk the rest of the Heavy Whipping Cream until well mixed with the chocolate peanut butter mixture. Fold in the additional package of Chocolate Chips distributing evenly. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.
3 Creamy Eggless Almond Mocha Ice Cream
There are a couple of reasons why you will want to make your own ice Cream in your vegetarian kitchen. Not only will your product taste better due to the quality ingredients you use, but it is so much fun to do, and to eat!
1 Quart minus ¼ Cup Heavy Whipping Cream
¾ Cup Sugar
Pinch Sea Salt
1 tsp Minced Frontier Herb Co. Organic Vanilla Bean
1 tsp. Frontier Herb Co. Coffee Flavor
½ Cup Instant Espresso Coffee
½ Cup Green and Black Chocolate
½ Cup Toasted Slivered Almond
Process the Vanilla, Sea Salt and Sugar together in your food processor until it is completely incorporated with the chocolate and coffee.
Whisk with the Heavy Whipping Cream until the Sugar has completely dissolved. Fold in the toasted slivered Almonds. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.
4 Eggless Ginger Peachy Ice Cream
Fresh Sweet Ripe Peaches and Candied Ginger combine to make an amazingly delicious home made eggless ice cream treat and turn your vegetarian kitchen into a hub of cheerful activity for the whole family.
1 Quart minus ¼ Cup Heavy Whipping Cream
¾ Cup Sugar
1 tsp Minced Frontier Herb Co. Organic Vanilla Bean
Pinch Sea Salt
½ Cup Minced Candied Ginger
2 Cups Peeled Chopped Ripe Peaches
Process the Vanilla, Sea Salt and Sugar together in your food processor until it is completely incorporated.
Pour into a bowl along with ¼ Cup Heavy Whipping Cream, whisking until the sugar has completely dissolved.
Mix together with the rest of the Heavy Whipping Cream; folding in the chopped ripe Peaches and candied Ginger. Pour into a hand cranked or electric Ice Cream Maker. Follow the directions of the manufacturer.
5 Eggless Maple Walnut Ice Cream
This old fashioned eggless maple nut frozen treat has always been one of my absolute favorites. I love pure Maple Syrup, and I love what it does to ice cream and walnuts. When you incorporate it with sweet cream and walnuts and whip all that frozen air into it in your electric ice cream maker in your vegetarian kitchen - the result will make you smile for days! Mmmmmm, now that’s good!
1½ Cups Chopped Walnut Pieces
¼ Cup Maple Syrup
1 Tbs. Butter
1 Quart Heavy Whipping Cream
½ Cup Maple Syrup
1 tsp. Frontier Herb Co. Alcohol Free Maple Extract
Pinch Sea Salt
In a heavy 2 quart stainless steel sauce pan melt butter and maple syrup together bringing to a boil that you cannot stir down. Add the chopped walnut pieces coating them evenly. Remove from heat, and spreading them on waxed paper on a wire rack allow them to cool.
Mix the rest of the ingredients together with the Heavy Whipping Cream, mixing well. Fold in the walnut pieces. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.
6 Eggless Maple Apricot Ice Cream
Scrumptious ripe Apricots married with a kiss of Maple nestled in the creamiest eggless ice cream makes for a joyous tangy sweet delight in your vegetarian kitchen. Yes, this is an unusual sweet treat that is sure to become a favorite quickly.
1 Quart minus ¼ Cup Heavy Whipping Cream
¾ Cup Maple Sugar
½ tsp. Frontier Herb Co. Alcohol Free Maple Extract
½ tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
Pinch Sea Salt
1½ Cup blanched, stoned, peeled and minced Apricot Pieces
Pour ¾ Cup Maple Sugar,½ tsp. Frontier Herb Co. Alcohol Free Maple Extract, ½ tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
Pinch Sea Salt into a bowl with ¼ Cup Heavy Whipping Cream whisking until the sugar has dissolved.
Whisk with the rest of the Heavy Whipping Cream.
Fold in the Apricot pieces.
Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.
the Heavy Whipping Cream. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.
7 Death by Four Chocolaty Chocolates
- an Eggless Ice Cream to die for!
An old fashioned eggless chocolaty chocolate frozen treat that will release endorphins ‘til the cows come home whistling ‘Dixie.’ Oh My!
With its celebration of four outstanding chocolatiers in one smashing frozen dessert, this recipe will make even the most ardent chocolate lover sit up and take notice of what goes on in your vegetarian kitchen.
1 Quart minus ¼ Cup Heavy Whipping Cream
2 Ounces Green and Black’s Chocolate
1 Tbs. Cocoa Butter
¼ Cup Organic Sugar
¼ Cup Heavy Whipping Cream
½ tsp. Frontier Herb Co. Alcohol Free Almond Extract
1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
Pinch Sea Salt
½ Cup Guittard single origin bittersweet chocolate chips
½ Cup finely chopped DAGOBA Organic Chocolate Açai Pieces
½ Cup chopped Ghirardelli Dark Chocolate Chips
In a double boiler melt the Green and Black’s baking chocolate together with the ¼ Cup Heavy Cream, Cocoa Butter and Sugar. Stirring until the Sugar dissolves. Add the extracts. Cool a bit. Pour into a large bowl over the Heavy Whipping Cream. Whisk together well. Add chopped chocolate pieces. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer
8 Creamy Eggless Mocha Ice Cream
There are several reasons why you will want to make your own eggless Ice Cream in your vegetarian kitchen. Your product taste better due to the quality ingredients you use, no one risks salmonella poisoning from eggs because you won’t be using them, and it will be fun to do.
1 Quart minus ¼ Cup Heavy Whipping Cream
¾ Cup Sugar
Pinch Sea Salt
1 tsp. Frontier Herb Co. Alcohol Free Coffee Extract
1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
¼ Cup Instant Espresso Coffee
¼ Cup Green and Black Cocoa
Process the Vanilla and Coffee extracts, Sea Salt and Sugar together in your food processor until it is completely incorporated with the cocoa and espresso coffee.
Pour into a bowl with ¼ Cup Heavy Whipping Cream whisking until the sugar has dissolved.
Whisk with the rest of the Heavy Whipping Cream. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.
9 Creamy Eggless Butterscotch Chip Ice Cream
Here is how to make your own eggless Butterscotch Chip Ice Cream in your vegetarian kitchen to the delight of your family. The richest, creamiest and butterscotchiest butterscotch chip eggless ice cream on the planet. Yes!
1 Quart minus ¼ Cup Heavy Whipping Cream
¼ Cup Sugar
Pinch Sea Salt
2 tsp. Frontier Herb Co. Alcohol Free Butterscotch Extract
1 Cup Butterscotch Chips
¼ Cup Heavy Whipping Cream
Whisk the Butterscotch extract, Sea Salt and Sugar together with ¼ Cup Heavy Whipping Cream in a bowl until it is completely incorporated and the sugar has dissolved.
Pour in the rest of the cream and whisk until well mixed.
Add the Butterscotch Chips.
Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.
10 Eggless Cappuccino Ice Cream
Sunday night suppers become Sundae Night Suppers when you make your own eggless Ice Cream in your vegetarian kitchen because it is such fun to do and so much fun to eat! Mmmm coffee, mmmm cappuccino, it tastes soooo good!
1 Quart minus ¼ Cup Heavy Whipping Cream
¾ Cup Sugar
Pinch Sea Salt
1 tsp. Frontier Herb Co. Alcohol Free Coffee Extract
1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
¼ Cup Instant Espresso Coffee
Process the Vanilla and Coffee extracts, Sea Salt and Sugar together in your food processor until it is completely incorporated with the espresso coffee.
Pour into a bowl with ¼ Cup Heavy Whipping Cream whisking until the sugar has dissolved.
Whisk with the rest of the Heavy Whipping Cream. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.
11 Eggless Coconut Ice Cream
Sunday night suppers become Sundae Night Suppers when you make your own eggless Ice Cream in your vegetarian kitchen because it is such fun to do. Mmmmmm Coconut -- it tastes soooo good!
1 Quart minus ¼ Cup Heavy Whipping Cream
¾ Cup Sugar
Pinch Sea Salt
1 tsp. Frontier Herb Co. Alcohol Free Coconut Extract
¼ Cup Coconut
Process the Coconut Extract, Sea Salt Coconut and Sugar together in your food processor until it is completely incorporated. Pour into a bowl with ¼ Cup Heavy Whipping Cream whisking until the sugar has dissolved.
Whisk with the rest of the Heavy Whipping Cream. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.
12 Eggless Pistachio Ice Cream
One Sunday evening a friend and I drove all over the State of Rhode Island looking for a scoop of Pistachio Ice Cream. Sadly, we didn’t find any and we didn’t have the ingredients to make it at home either. So to insure that your Sunday night suppers become Sundae Night Suppers - make your own eggless Ice Cream in your vegetarian kitchen. No ice cream is better because it is such fun to do and fun to eat. Mmmmmm Pistachios -- it tastes soooo good!
1 Quart minus ¼ Cup Heavy Whipping Cream
¾ Cup Sugar
¼ Cup Heavy Whipping Cream
Pinch Sea Salt
1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
¼ Cup Shelled Pistachio Nuts
Process the Vanilla Extract, Sea Salt and Sugar together in your food processor until it is completely incorporated. Pour into a bowl with ¼ Cup Heavy Whipping Cream whisking until the sugar has dissolved.
Whisk with the rest of the Heavy Whipping Cream. Fold in the Pistachios. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer
* Please note that Pistachios are neither red nor are they really a Kelly Green. Often you will find them in packages dyed to an artificial red that is supposed to be attractive; or you will find that commercially made Pistachio ice cream has been dyed an artificial green. In your vegetarian kitchen we have avoided the use of these dyes, as we are convinced that in their natural state pistachios are beautiful, healthful and awesome enough without gilding the lily.
13 Eggless Strawberry Ice Cream
Little ones and grown ups agree on the delights of real home made Eggless Strawberry Ice Cream made in your vegetarian kitchen, packed with berries and creamy sweetness, oh yes! Nothing tastes of Summer more effectively.
2 Cups fresh ripe Strawberries
½ Cup Maple Syrup
½ Cup Sugar
1 tsp Frontier Herb Co. Strawberry flavor
1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
1 Quart Heavy Whipping Cream
1 Cup Frozen Strawberries.
Cut the fresh Strawberries in half. Place in a bowl with ½ Cup Maple Syrup and ½ Cup Sugar.
Cover and marinate for a few hours until they are juicy and the sugar has dissolved.
Pulse in your food processor.
Cover with plastic wrap and refrigerate for an hour.
Whisk 1 Quart Heavy Whipping Cream together with the chilled Strawberry purée. Fold in the frozen Strawberries distributing evenly. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer
14 Eggless Black Cherry Ice Cream
Little ones and grown ups agree on the delights of real home made Eggless Black Cherry Ice Cream made in your vegetarian kitchen, packed with berries and creamy sweetness, oh yes! Nothing tastes of Summer more effectively.
2 Cups fresh pitted ripe Black Cherries
½ Cup Maple Syrup
½ Cup Sugar
1 tsp. Frontier Herb Co. Alcohol Free Cherry flavor
1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
1 Quart Heavy Whipping Cream
1 Cup Frozen Black Cherries
Cut the fresh Cherries in half. Place in a bowl with ½ Cup Maple Syrup and ½ Cup Sugar.
Cover and marinate for a few hours until they are juicy and the sugar has dissolved.
Pulse in your food processor.
Cover with plastic wrap and refrigerate for an hour.
Whisk 1 Quart Heavy Whipping Cream together with the chilled Black Cherry purée. Fold in the frozen Cherries distributing evenly. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer
15 Eggless Mango Ice Cream
When you want something that is just a bit special and just a bit exotic; try making this sweet, brilliantly colored, exceptionally creamy totally delicious, egg-free Mango Ice Cream in your vegetarian kitchen. It rocks!
2 cups fresh ripe Mangos (2 - 4 mangoes)
1 cup Sugar
1 tablespoon Fresh Lime Juice
1 quart Heavy Whipping Cream
1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
Cut the Mangos and score the fruit diagonally into cubes. Turning the fruit side outside, cut the cubes off of the skin. Place in a bowl with 1 Cup of Sugar. Cover and marinate overnight in the refrigerator.
Simmer the Mango pieces with the Sugar for five minutes. Pour into a bowl. Cool and process in your food processor. Add the Lime Juice and whisk. Cover with plastic wrap and refrigerate for an hour.
Whisk 1 Quart Heavy Whipping Cream together with the chilled Mango puree. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer
16 Eggless Mango Ice Cream 2
In a hurry? Still looking for the dessert that is sure to please and is just a bit exotic? This is it. Try making this egg-free Mango Ice Cream in your vegetarian kitchen. Quick and easy, it is served in Indian Restaurants all over the globe.
1 Can Mango Purée
1 Small Can Condensed Milk
1 Small Tub of Cool Whip
1/2 Cup of Whipping cream
1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
Pour all ingredients into a bowl and whisk thoroughly
Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer
17 Eggless Dreamy Saffron Ice Cream
What happens in your vegetarian kitchen when you put together Rose Water, Saffron and Cream? Ah. Saffron Ice Cream. A distinctly sophisticated, delightful frozen dessert guaranteed to make a lasting impression.
1 Cup Sugar
1 tsp Saffron threads
1 tsp Rose Water
1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
¼ Cup Heavy Whipping Cream
1 Quart minus ¼ Cup Heavy Whipping Cream
Simmer the Saffron Threads with the Sugar in ¼ Cup Heavy Whipping Cream for five minutes until the sugar has dissolved and the Saffron has infused the Cream. Pour into a bowl. Cover with plastic wrap and cool in the refrigerator for an hour.
Whisk the remaining Heavy Whipping Cream together with the chilled sweetened Saffron cream. Pour into a hand cranked or electric Ice Cream Maker and follow the directions of the manufacturer.
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