Monday, September 25, 2006

Wildwood Soy Creamer

There's a new soy creamer on the market! I love Wildwood soy milk, so I was really excited to see that they're now making a creamer. It was cheaper than Silk soy creamer, too. Rock!


  1. Hello Agnes,
    I LOVE your ideas for ice cream flavours! I am a vegetarian - not quite a vegan, though - and I think I'll have to try out at least one. However, instant pudding contains gelatin, which is made from the marrow of beef bones, which makes instant pudding, and ice cream made with it, something that isn't exactly vegan.
    Is there any other thickening product available that could be used instead of instant pudding/gelatin?


  2. Hi Lemonade!

    Actually, most instant pudding does not contain gelatin. Jello instant pudding, for instance, does not. (Jello gelatin--that wiggly nasty stuff--does, however. So avoid that.) But the pudding, assuming it's prepared with non-dairy milk, is vegan. Even PETA says so, here.

    When I'm not making Pudding Ice Cream (which is usually the case, because pudding ice cream isn't as good as the fully homemade stuff), I use arrowroot as a thickener in my ice creams.

  3. Personally I'd prefer the other old one... In France you have one that is quite nice aswell

  4. Hi there,

    I too have been experimental in my ice creams which are dairy and egg free. Here are two of my many successes:

    Brown Bread Ice Cream

    1¾ cup soy milk
    1¾ cup rice milk
    2 cups Belsoy Organic Cooking Cream
    5 tbsp sugar
    2 ½ tbsp Bird’s or Horne’s Custard Power
    1 ¼ cup brown bread crumbs (I used 100% whole wheat – white bread is not permissible)
    ¼ cup brown sugar
    3 tbsp butter (I know this defeats my dairy free purpose but you can use Margarine or a light flavoured oil)
    1 tsp vanilla extract

    * In a pan melt butter over medium high heat
    * Add bread crumbs and stir until well coated in the butter/fat
    * Sprinkle the brown sugar over top and stir gently
    * Continue cooking and stirring until a molasses like smell permeates (about 5 to 7 minutes) – do not leave unattended as the bread could burn easily and ruin the ice cream
    * Remove from heat and allow to cool completely
    * In sauce pan bring 1 ¼ cup each of soy/rice milk with sugar to a boil
    * As the milk boils mix custard powder with remaining milk in large glass or bowl until power is dissolved
    * Add custard mix and bring to a boil while stirring continuously; allow to boil for 1 to 2 minutes
    * Remove from heat and pour through fine strainer into a bowl
    * Allow to cool completely
    * Add vanilla and Nutriwhip to custard; stir until uniform in colour
    * Follow instructions according to manufacturer
    * Crumble the crumbs into the mixture during the last ten minutes of mixing
    * Transfer to freezer proof dish and allow to freeze for 4 hours
    * Allow to soften 10 – 15 minutes before serving (if necessary)

    Another surprising and wondefully delicious recipe I made is what I call Paddington Bear Gelato. Very untraditional in as much as there is no custard, however, as the primary ingredient is Orange Marmalade (which Paddington Bear ate profusely in his sandwiches) the pectin renders the end result to a very velvety consistency (and also keeps the gelato freezing rock solid):

    Paddington Bear Ice Cream

    3/4 cup soy milk
    3/4 cup rice milk
    2 cups Belsoy Organic Cooking Cream
    2 cup Orange Marmalade
    1 tbsp orange extract
    1 tbsp vanilla extract

    * In large bowl mix marmalade with the extracts
    * Stir in milks and Nutriwhip until uniform in colour (very pale orange)
    * Cover and refrigerate until chilled
    * Follow instructions according to manufacturer
    * Transfer to freezer proof dish and allow to freeze for 4 hours
    * Allow to soften 10 – 20 minutes before serving (if necessary)

    As a note, my recipes are meant for a 2 quart maker.