Yummmmmm! Do you remember jingle of the ice cream truck on a hot summer afternoon? Ice cream is a childhood delight that can easily carry over into adulthood.
Did you know that if you are lactose intolerant or made a health decision to become vegan, ice cream is not out of the picture?
In the health food section of most grocery stores, there is a variety of plant-based non-dairy milk substitutes that can be used to make delicious frozen ice cream type desserts.
Sweet kinds of milk like coconut, make great ice cream or cashew and soy milk work well also. The best non-dairy ice cream is made with milk and egg substitutes that have a high-fat content to give it a creamy texture. Almond milk may contain too much water to give the ice cream the right consistency.
One thing that must be considered is counter space versus freezer space. Another consideration is quantity.
Do you want to make a large batch so you can freeze some or do you prefer to make fresh a fresh batch each time?
Ice cream makers come with specific batch capacities and, of course, the bigger the batch, the bigger the machine.
Other attributes to consider is the type of paddle the machine has and how it performs. If you like a fluffy, light texture to your ice cream, choose a machine that folds in air bubbles to keep the texture from being too dense.
Also, if you like to add fruit, cookies, or candies to the batch, the machine you choose needs to have a spout opening large enough to accommodate adding these types of ingredients.