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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.

      1 Reply
      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.

      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

        10 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: 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.