This is a recipe for an easy-to-make non-dairy iced dessert, or ice cream, which I found in my late mother's diary, but where she got it from, I don't know. It's great fun to make and the possibilities for variations are limited only by your imagination! I have listed some possible options, but I'm sure there must be many more.
This iced desert is made from a non-dairy product called Rich's Non-Dairy Whipped Topping. The product can be purchased frozen from many delicatessens and according to the manufacturer's website can be defrosted and re-frozen. Rich's describe the topping as "pareve" (alternative spelling: parev), which for the Jewish community means non-dairy, and therefore suitable for serving as part of a meat meal.
The whipped topping's delicious flavour and smooth creamy texture, makes it a very good substitute for fresh whipping cream. Like whipping cream, the product whips extremely well. You should expect 16 oz to at least treble in size. This recipe works best when the eggs are at room temperature.
How to Make Pareve Iced Dessert
Ingredients:
- Two cartons Rich's Whipped Topping – non-dairy whipping cream substitute, also known as pareve topping
- six medium eggs, separated,
- 1 teaspoon lemon juice
- 4 oz white sugar
- 3 teaspoons vanilla essence or peppermint essence – see optional flavourings below
Method:
- Place the Rich's topping into a clean bowl. Beat until the mixture forms stiff peaks and at least trebles in volume. While beating, add vanilla essence slowly. Transfer into a clean bowl.
- Using clean beaters, beat egg yolks and sugar until they turn a very pale lemon colour.
- Place the egg whites and lemon juice into a large bowl. Start whisking slowly, increase speed gradually, and stop when the whites form stiff peaks. Don't over beat because the whites will liquefy. Tip: The addition of lemon juice stabilizes the whites and helps to add volume. Use the whites as soon as possible – don't leave them standing around for too long.
- Carefully fold in the egg yolks and Rich's Whip.
- At this point, either leave the mixture plain or gently stir in optional flavourings.
- Transfer into a suitable container and freeze for at least twelve hours.
Optional Flavourings:
- Leave out the vanilla, and add peppermint essence and green food colouring
- Instead of vanilla, use orange essence, and add orange food colouring
- Add rum essence and raisins instead of vanilla
- Chocolate chips
Or just make the basic vanilla ice cream and decorate with any of the following:
- Coloured sprinkles
- Grated chocolate
- Honey
- Chocolate syrup
- Grated nuts
- Any fruit syrup
- Chopped fresh fruit
- Chopped dried fruit
- Mango syrup
Frances Spiegel - Frances Spiegel, B.A. Hons. (Open)., Dip.Eur.Hum., read Art History/European Modern History at the Open University.
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