A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Dairy-Free Peppermint Ice Cream
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- #93758
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 cup vanilla flavored dairy alternative
1/2 cup sugar
3 tablespoons dairy-free margarine or canola oil
1 packet unflavored gelatin
1 1/2 cup plain dairy alternative
2 drops peppermint extract
dairy-free chocolate chips (optional)
candy canes, crushed (optional)
directions
In a medium saucepan, combine vanilla dairy alternative, sugar, margarine or oil and gelatin. Bring to boil for one minute over medium heat, stirring constantly.
Add cold plain dairy alternative and peppermint extract, stir well.
Transfer mixture into ice cream maker canister, and process according to manufacturer's instructions.
When ice cream reaches soft serve stage, add chocolate chips or crushed candy, if desired.
added by
twbart72
nutrition data
162 calories, 9 grams fat, 18 grams carbohydrates, 4 grams protein per 1/2 cup. This recipe is low in sodium.
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