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Homemade Pareve Ice Cream

EmpireState Jul 27, 2011 12:38 PM

I just bought an ice cream maker and would like to make pareve ice cream. I plan to substitute MimicCreme for the heavy creme, but what's a good substitute for milk? (The recipes in the manual contain creme and milk together).I use soy milk in baking/cooking, etc., but am not sure if it works well in the machine. Thanks!

  1. kosherfoodies Aug 9, 2011 07:46 PM

    you can use coconut milk if you're okay with it also flavoring your ice cream!

    1 Reply
    1. re: kosherfoodies
      Esty Aug 15, 2011 06:32 PM

      Coconut milk is awesome for ice cream, I use it all the time. But you can't make real vanilla flavored ice cream with it. It works with strawberry ice cream, coffee ice cream and chocolate ice cream. Also cookies and cream, even though its a vanilla base, the cookies give enough flavor to the ice cream that it tastes amazing.

    2. r
      robocop Jul 28, 2011 06:28 AM

      I love my ice cream maker, and have made not only ice cream in it, but delicious sorbets and granita, particularly now when fresh berries are so readily available.
      The recipe I use for ice cream is basic vanilla, simple, and totally delicious. You can add whatever you want during in the process as long as the additions are very cold, i.e. blueberries, chocolate, etc. I usually add it just before the ice cream is finished.

      one pint pareve, sweetened whipping cream
      1/2 cup sugar
      1 tsp vanilla extract
      1 cup pareve milk--I use organic soy or rice milk in the juice box size carton

      whisk together all ingredients until the sugar is dissolved. Pour into the ice cream maker.
      Most important: make sure the whipping cream and the milk are ice cold.

      3 Replies
      1. re: robocop
        EmpireState Aug 2, 2011 07:58 PM

        So I've made batches of chocolate and vanilla ice cream with the MimicCreme and so far, so good. I would love to make a mint chocolate chip flavor with the MimicCreme, using real mint instead of mint extract. Recipe anyone?

        1. re: EmpireState
          queenscook Aug 2, 2011 09:51 PM

          I don't have a recipe, and I wouldn't do it myself, because as much as I like real mint for tea, it's not minty enough for me for ice cream, but what I would do is simmer the a large amount of mint in the Mimiccreme for a while to infuse it with the flavor, and then proceed as for chocolate ice cream.

          By the way, how did you do your vanilla? I wasn't happy with the one I made (though my hubby liked it a lot) because I thought the Mimiccreme flavor still overshadowed the vanilla. I think it works better when you are adding a strong flavor like chocolate, which will cover the "flavor" of the Mimiccreme itself.

          1. re: queenscook
            EmpireState Aug 3, 2011 05:01 AM

            I took two vanilla beans, split them in half and chopped up the seeds. I added this to the MimicCreme and a little vanilla extract. I agree that the MimicCreme flavor is a bit overpowering, though.
            I served it over warm blueberry cobbler.

      2. l
        lukfam Jul 27, 2011 05:08 PM

        I was wondering if anyone can tell me if they have found mimicreme in Montreal. I frequently travel to Plattsburgh, NY, and occasionally to Burlington, VT. Is it available there?

        11 Replies
        1. re: lukfam
          GilaB Jul 27, 2011 06:57 PM

          Amazon sells it in the US, so you might want to check if Amazon.ca sells it as well. Beyond that, the company is based in Upstate NY, and when they were first starting out, their website listed the stores in which they were carried, many of which were upstate or in New England. It might be worth calling them to find out - I've found them very responsive to consumer questions.

          1. re: GilaB
            queenscook Jul 27, 2011 07:45 PM

            The last time I ordered it, about a month ago, I signed up for Amazon's "Subscribe and Save" program. You can have an automatic shipment on a regular basis: your choice of every one, two, three, or six months, it's FREE shipping, and you even save 15% on the item by doing so. You can change your delivery schedule at any point, and even cancel after one delivery if you want to. I saw it as a no-brainer; I'm getting a four pack of the Mimiccreme (that's the only way it's sold through Amazon) for about $15, much cheaper than it would be to buy four boxes locally, and I wouldn't have to carry it farther than from my front steps into my house. I signed up for once every two months. If I don't use all four by my next delivery, I can delay the next delivery, cancel that one delivery, or even cancel my subscription.

            I think the link below should take you to the details of the program:

            1. re: queenscook
              serenarobin Jul 28, 2011 05:48 AM

              Where do you buy the Callebaut chocolate? I've had a hard time finding good pareve chocolate. Thanks!

              1. re: serenarobin
                queenscook Jul 28, 2011 09:41 AM

                The only place I've seen it is at Peppermill in Boro Park (5015 16th Ave.). They must buy huge bars and cut them up, because they sell it by the pound, but they package it themselves, so the available packages are of varying sizes. The last time I bought it, it was $8.49/lb.

                I also find the Trader Joe's chocolate chips to be of high quality; I know somewhere I read that many people think they are some well-known, excellent quality brand, relabeled for TJ's. (Maybe it was on the Chains board here on Chowhound??)

                1. re: queenscook
                  SoCal Mother Jul 28, 2011 12:46 PM

                  TJ's chips appear to me to be Van Houtan. But I think they are too big for ice cream.

                  1. re: SoCal Mother
                    DeisCane Jul 28, 2011 12:50 PM

                    Just buy regular chips, put them in a heavy duty ziploc, and hit them with a mallet.

                    1. re: DeisCane
                      queenscook Jul 28, 2011 01:07 PM

                      I think chopping them with a chef's knife would be more effective than smashing them with a mallet. I have also chopped chips in a mini-processor when I need chopped chocolate for a particular cupcake recipe. I just make sure to just pulse them a couple of times, and stop before they are pulverized.

                      1. re: queenscook
                        DeisCane Jul 28, 2011 01:10 PM

                        Either way. I just hate cleaning my food processor and hate cutting off my finger tips. :-)

                  2. re: queenscook
                    queenscook Jul 28, 2011 01:16 PM

                    Yes, I agree on the size of the chips; I was the one who originally mentioned using mini-chips, previously in the thread. Here I was talking about using the TJ's chips to melt them down for the base of the ice cream recipe, not for the chips to mix in. They are certainly easier to obtain, and way cheaper, than the Callebaut chocolate, which I've only ever seen in that one store in Brooklyn.

                    EDIT: This was meant as a response to SoCal Mother's 3:46 comment, not myself. I hit the wrong reply button.

                    1. re: queenscook
                      serenarobin Jul 28, 2011 07:14 PM

                      Thanks. I've looked for Callebaut on line, and have only seen it in absurdly large quantities. Occasionally if I want to splurge on nice pareve chocolate to use in desserts I'll buy some Alprose or some of those other heckshered European bars and melt them (though that's not too cost effective either).

              2. re: lukfam
                mamaleh Aug 2, 2011 08:38 PM

                The MimicCreme website lists at least 2 stores in the Montreal/Laval area. Scroll to the bottom of the list for locations in Canada:

              3. f
                ferret Jul 27, 2011 01:15 PM

                Just use Mimiccreme as the liquid ingredient, it's not really going to make much of a difference

                7 Replies
                1. re: ferret
                  queenscook Jul 27, 2011 02:16 PM

                  I definitely have had great success with Mimiccreme. The only caveat is that soymilk has less fat, so if you are concerned with that, you could combine the Mimiccreme with soymilk.

                  The most successful ice cream I've made so far is the following:

                  Raspberry Truffle Chocolate Ice Cream (makes approx. 1 quart)

                  2 c. sweetened mimiccreme
                  1/4 cup high quality cocoa powder
                  1 tsp. vanilla
                  2 oz. high quality dark chocolate (I used Callebaut semisweet).
                  10 oz. raspberry preserves (I used a whole 12 oz. jar of Smucker's seedless red raspberry preserves, b/c having 2 oz. left would have been more of a pain in the neck than using the whole jar)

                  Melt the chocolate and the preserves, in a double boiler, mixing well, until both the chocolate and the preserves are smooth.
                  Combine all the ingredients in a blender (I actually just used a whisk) and blend well.
                  Let cool in the fridge.
                  Freeze according to the directions on the ice cream maker.

                  The result was very smooth, chocolately, and had a perfect consistency, even right out of the freezer. No need to let it stand out to be able to scoop it out. Feel free to change the jam/preserves, as well as the extract; I made more yesterday with cherry preserves with big cherries and almond extract. Also quite tasty.

                  1. re: queenscook
                    EmpireState Jul 27, 2011 02:21 PM

                    That sounds great! If I leave out the preserves, does this work as just a chocolate ice cream (I would probably add some chocolate chips as mix ins at the end)?

                    1. re: EmpireState
                      ferret Jul 27, 2011 02:24 PM

                      Mimiccreme has several ice cream recipes on its website (look at the list along the right side of the page):


                      1. re: ferret
                        DeisCane Jul 27, 2011 03:09 PM

                        Almond milk could be used as well.

                      2. re: EmpireState
                        queenscook Jul 27, 2011 04:38 PM

                        Yes, minus the preserves, it's Mimiccreme's recipe from their site. I find the preserves make the ice cream creamier than when I make it just chocolate, but it's certainly great even without.

                        As for chocolate chips, if you can get your hands on mini-chips, I have found they work better than the full size ones in ice cream. I find the big ones just get so hard, and you don't get much taste when they're so cold. Unfortunately, I rarely see the mini ones in regular kosher stores other than for Pesach. And when I do, they are the sugarless ones, which I don't want. I got a few containers at The Peppermill in Brooklyn the last time I was there; they had a nameless brand (they repackage them in plastic containers, so the nameless ones just had a label saying "Semisweet Mini Chips), as well as Callebaut ones. I actually want to try to do a stracciatella (from ItalianChef.com blog: stracciattella has fine bits of chocolate throughout, which results in a smooth texture with just the slightest crunch in every bite. This is achieved by drizzling in a thin stream of melted chocolate during the final stages of churning, which hardens on contact and gets broken up as it churns), but my ice cream machine is very poorly designed for liquid mix-ins. There's a very small slot which is really poorly positioned for add-ins; my Cuisinart one was much better in that regard, but the one I have has its own compressor, and doesn't need a canister chilled in the freezer, so I can make ice cream without planning in advance, and I can make more than one batch at a time. So for mix-ins, I just spoon them in when I transfer it from the machine to the container that's going to go into the freezer.

                        One thing I have been extremely happy with is cookie dough as a mix-in. Hard as this is to believe, I've never had a commercial version of Cookie Dough Ice Cream, so I'm not sure what that looks or tastes like, but I found an eggless recipe for chocolate chip cookie dough (which is specifically for ice cream; I don't think it would bake up well as cookies, as there's no leavening agent), so I make it, roll it into little balls, and then fold it into the ice cream when I take it out of the machine. I've also made an oatmeal cookie version as well, which I put into a Cinnamon Ice Cream I made.

                        1. re: queenscook
                          EmpireState Jul 27, 2011 05:20 PM

                          Thanks queenscook! You are always so helpful!

                          1. re: queenscook
                            avitrek Jul 27, 2011 05:37 PM

                            Whole Foods has parve chocolate bits. They're not mini-chips, but they are smaller than full sized chips. They may also have mini-chips, but I'm not positive. It's probably worth checking what TJ has also, but I suspect you might have checked there already.

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