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Apr 1, 2009 07:12 PM

Pareve icecreams

I want to make an ice cream pie for a meat meal I'm going to this shabbat. It's the only dessert I have time to make other than purchasing. I'm a vegetarian so I usually don't bother with pareve ice creams. Any recommendations?

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  1. Are you asking for a good brand to purchase or a recipe to make? If the former, I'd personally steer clear of Tofutti brand and go with Soy Delicious brand. They have a line called Purely Decadent, which I haven't tried because it's much higher in fat than I prefer, but their "regular" stuff is great. I recall really liking their Tiger Chai and Pistachio-Almond flavors.

    1. Trader Joes makes great soy-ice cream that's parve. They have a cherry-vanilla (like cherry garcia), a coffee-ish one, and I think chocolate.

      3 Replies
      1. re: littlebites

        I love the TJ's soy ice cream. In addition to the flavors you mentioned, they have plain vanilla, and a vanilla ice cream/mango sorbet combo.

        1. re: littlebites

          I know that I'm a few years late to this thread; however, I'd like to add my 2 cents. Trader Joe's soy ice cream that's pareve is actually made by Double Rainbow in Seattle and labelled for Trader Joe's. My favorite Double Rainbow flavor is Cinnamon Caramel Swirl, then, after that, Mint Chocolate Chip - both flavors that Trader Joe doesn't sell, sadly.

          1. re: KA2CSH

            Good to know! I grew up on Double Rainbow ice creams and it might even be worth slogging through the local Trader Joe's for a pint or two of nostalgia.

        2. Guys, OP is asking for a recipe.

          > I want to make an ice cream pie ... I have time to make other than purchasing

          Anyway, the cookbook "Spice and Spirit" Kosher for Passover has recipes for ice cream. From their table of contents,

          Banana Ice Cream
          Chocolate Ice Cream
          Creamy Chocolate Ice Cream
          Strawberry Ice Cream
          Strawberry Banana Ice Cream
          Orange Ice Cream

          17 Replies
          1. re: MartyB

            OP is not asking for a KP recipe, though. :-)

            1. re: DeisCane

              Good point! I am at this point in pesach only mode, in fact after my cleaning lady leaves tomorrow my kitchen will be pesachdik, and as the saying goes "to a hammer everything looks like a nail" I naturally assumed request was for a pesach recipe.

              1. re: MartyB

                As I read it, it was a possibility that OP wanted to put together an ice cream pie with purchased ice cream. Even if she were asking for a recipe, I think she wanted one that someone could recommend because they had made it, not just a reference to a page in a recipe book.

                The problems with those recipes (at least in the non-Pesach Spirit and Spice) is that they either are based on non-dairy topping, which many feel have a strong chemical taste, or are based on eggs which aren't cooked, which many avoid. I don't have a problem with uncooked eggs for myself, but it has been beaten into my head to not serve uncooked eggs to the elderly, anyone who may be pregnant, or anyone with a compromised immune system. At a shabbos table, that could be any number of people. When I do serve such a dessert (mousse, primarily), I mention it so everyone can decide for themselves.

                The other problem with making your own ice cream is that if you don't have a machine, it usually comes out very icy, even if you remember to take it out and stir it up every now and then--and icy ice cream is not to my taste at all. For years I used the Cuisinart low-end machine, which works fine, but recently I treated myself to a machine with its own freezer unit, which is great. Nothing to remember to put in the freezer and you can make batch after batch.

                1. re: queenscook

                  Is the use of the ice cream machine as easy as throwing in a few ingredients and "turning it on"? In my pre-atkins days I used to make my own bread in a bread machine - easy, measure, throw in ingredients, set timer and let it rip. I also enjoy my rice cooker same idea, easy brainless setup. If that is the case it may pay for me to buy one before pesach, use it for pesach and then use it for rest of year, I'll worry about next pesach (after all we will be in Jerusalem and will need a 220V version :)

                  1. re: MartyB

                    Yes, ice cream machines are generally pretty darn easy.

                    1. re: MartyB

                      I make sorbet far more than ice cream, especially for Pesach, where it's a great parve, non-chametz dessert ("never had it, never will"!), and yes, all sorbet is, is pureed fruit, water, and sugar or juice, water, and sugar. Ice cream is similar, though some people cook the mixture first, which means waiting 'til it cools down. I do have a great parve chocolate sorbet recipe that also requires cooking and waiting 'til it cools, but it's so good, it's definitely worth it.

                      1. re: queenscook

                        Can you recommend an ice cream machine? Better yet could you check out the following link and see if this Cuisinart from Amazon is a good one. As an Amazon prime member I could get it with free shipping and delivered before pesach. Seems to have good reviews.


                        1. re: MartyB

                          Before I bought my higher end one, I used the Cuisinart ICE-20. This one is the ICE-30 and should be just as good; it's just a bit bigger. By the way, if you use a 20% off coupon, you can probably get the same thing at Bed, Bath, and Beyond cheaper. Otherwise, I'd say to go for it.

                          1. re: queenscook

                            Wow thanks, I am swimming in those 20% off coupons and there is a Bed Bath and Beyond near me.

                        2. re: queenscook

                          Queenscook, I'm a few years late getting into this conversation, but I just bought the ice cream maker attachment for the Kitchenaid stand mixer at Costco, and I'd like to start using it for Pesach. Any suggestions for a really excellent Pesach dessert? The chocolate sorbet sounds great, but fruit would be nice too.

                          I'm having company for the second days, so I'd like to make something during chol hamoed that will still taste good after a few days in the freezer. Some recipes seem like they need to be eaten fairly soon after freezing.

                          1. re: helou

                            Are you making it dairy or parve? If dairy, the good thing about ice cream is they're naturally kp. The issue with store bought brands is corn syrup and kitniyot, but most home recipes would call for sugar. So as long as you're not using chametz mix ins, you're good to go.

                            1. re: avitrek

                              I'm just new to the whole ice cream machine experience and could use some tips.
                              BTW, I'm serving a lamb roast. Since I haven't been able to find any kfp mint jelly I thought I might have some lemon mint sorbet on the side. Or is that too weird - it would melt as people are eating their lamb, so it's not really a side dish.
                              queenscook mentioned that she makes a good chocolate sorbet, so that might be a nice dessert.

                            2. re: helou

                              I'm not clear on what you're asking for when you refer to fruit being nice too. Are you asking for a recipe for a fruit sorbet, or a fruit dessert which is not made in the ice cream maker? I can only supply you with the latter, not the former.

                              Here are the recipes I use for sorbet:
                              Chocolate Sorbet
                              1¼ cup sugar
                              2½ cup water
                              5/8 cup cocoa
                              5 oz. semisweet chocolate

                              Combine sugar and water and bring to a boil. Remove from heat and add cocoa and chocolate. Whisk until melted and smooth.

                              Put in fridge or freezer until it cools.

                              Process in ice cream maker. Transfer to quart container and put in freezer to firm up.

                              Basic recipe other than chocolate:
                              2 cups juice or puree, 1 cup sugar, 1 cup water
                              Process in ice cream maker. Transfer to quart container and put in freezer to firm up.

                              favorites: grapefruit, strawberry, strawberry-orange, kiwi-lime, pineapple

                              A few notes on the flavors I make:
                              grapefruit: I use grapefruit juice from a purchased container
                              strawberry: I puree a bag of frozen strawberries
                              strawberry-orange: I add frozen orange juice concentrate to
                              the pureed frozen strawberries (how much? I don't know
                              exactly . . . to taste, I guess.)
                              pineapple: I use canned pineapple juice, and add in some
                              canned crushed pineapple
                              kiwi-lime: I puree enough kiwis to fill the 2 cups, and squeeze
                              in some lime juice (again, to taste)

                              No reason you couldn't use fresh versions of these fruits; I'm just telling you what I do. You can certainly use other fruits, as long as you can get them fresh or with appropriate hechsherim.

                              1. re: queenscook

                                Thank you, thank you. This is exactly the information I was looking for.
                                Do you puree in a food processor, or a stick immersion blender? I've got both of those for pesach, but I don't have a blender.
                                In every case, I assume the water is a separate ingredient, and is not substituted for with juice. Correct?
                                Thanks again.

                                1. re: helou

                                  I use a food processor for the strawberries. I think I've used both at different times for the kiwis. The grapefruit juice and pineapple juice just needs to be mixed with the sugar and water; no equipment necessary. (I don't have a blender, either.)

                                  As for the other question, the water is a separate ingredient. The total "liquid" in the recipe is 3 cups, which, along with the sugar, makes close to a quart. Once it is blended and aerated in the ice cream maker, it will fill a quart container. In fact, you may even have a bit extra.

                                  1. re: queenscook

                                    Sorry I left out a line. When I said I think I've used both, I meant a food processor at times, and a stick blender at other times.

                  2. re: MartyB

                    No, she's looking for brand recommendations for pareve ice cream. For me, an ice cream pie is softened ice cream in a graham cracker crust and then frozen overnight.

                  3. I've found that silken tofu pureed in my food processor, with added fruit and just enough pareve liquid (soy milk, juice, etc.) and then tossed in the ice cream maker makes a GREAT pareve ice cream.

                    I did chocolate mint once... added cocoa powder to the mix, some mint extract and chocolate soy milk. Mmmm.

                    1. I recently tried Soy Delicious cherry chip flavour and it was really good. Its not as rich as real ice cream, its more similar to an ice milk or a light ice cream, but it was surprisingly good and did not have any wierd or off flavors. I would serve it to guests without hesitation..good passover idea I saw in one of the cookbooks. Get 2 or 3 different flavors and layer in a cupcake tin, freeze then turn over onto a plate and peel off the tin and put a rasberry on top for decoration. Keep meaning to try that.

                      4 Replies
                      1. re: azna29

                        My friend did that last year for pesach. She actually made all the 'cupcakes' in advance and just froze them on a cookie sheet. Less work to do the day of the event

                        1. re: cheesecake17

                          Now I'm thinking of making a passover ice cream cake. Are there pareve passover ice creams/sherberts/sorbets? Are they worth spending money on?

                          1. re: craigcep

                            I thought I answered this, but it hasn't shown up, so I"ll try again.

                            Before I bought my own ice cream maker, I used to buy sorbet for Pesach, which was fine, and I'd recommend that. I have never been impressed with the Jewish brands of parve ice cream, so I never buy them. During the rest of the year, there's more choice, but for Pesach, you're far more limited, so I can't say one way or the other re: parve KFP ice cream.

                            1. re: craigcep

                              Some of them are ok, and some are really awful. The sorbets are usually decent, but stick with the usual flavors- I bought a container last year of pineapple, pomegranate, and kiwi and it was very chemical tasting. My aunt bought Parverama brand vanilla ice cream and made a pie out of that. Crust was macaroons, filling was ice cream, toasted coconut, chocolate chips. The kids loved it.