Thursday, October 14, 2010

Pumpkin Dairy-Free Dream

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This is a recipe I modified to suit our dairy allergy needs. Enjoy!

Stuff to grab:
  • Rice Dream Frozen Dessert, Vanilla - If you want it to last the afternoon, you'll need at least a quart-sized container. This is wheat free and soy free, as well as being dairy free.
  • Canned Pumpkin - I like using the organic brand I get from Whole Foods, but Libby's works too. Use about 2 cups or so, more if you really like pumpkin. Use the whole can if you bought the smaller size.
  • Spices - Cinnamon, nutmeg and clove, all ground. I love Cinnamon and put a ton in,
  • Salt - Just a dash to bring out the sweetness. I use iodized sea salt for the mineral content.
  • Big metal spoon
  • Large Seal-able plastic container
Now take your Rice Dream and pumpkin and place it in the fridge for about an hour or so.  This time will depend on how warm you keep your fridge. Refrigerating the pumpkin before you stir it in will help keep the Dream from becoming too runny. When the Dream is soft and stir-able, about the consistency of frosting, put it in your container. Stir in your pumpkin, spices and salt with your spoon.

If you are not dairy free, you may substitute regular ice cream. Now, let's go have some fun!

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