Comments on: Cinnamon Ice Cream, Perfect for Any Season

By: Shoshana

Shoshana — Thu, 17 Nov 2011 19:22:23 +0000

I have the lello pro gelato maker, but I know that the cuisinart one is really good too.

By: nicki

nicki — Thu, 17 Nov 2011 12:07:44 +0000

Hi Shoshana,

Can you please tell me what brand of ice cream maker you have, the built in compressor sounds wonderful? Thanks Nicki

By: Cinnamon ice cream « got no milk

Cinnamon ice cream « got no milk — Tue, 27 Apr 2010 01:06:54 +0000

[...] but without the dairy. I can’t say enough good things about these not ice cream recipes from Couldn’t Be Parve. Except that I am delighted, and inspired. I have a few good ideas about some variations that I [...]

By: Shoshana

Shoshana — Sun, 20 Dec 2009 05:24:01 +0000

Hi Louise,
Which milk substitute I like best depends on how I am using it. I always have soy milk, almond milk and mimiccreme in my pantry because I use all of them frequently. I prefer mimiccreme to soy milk for things where creaminess makes a big difference, like ice cream. However, the nutty flavor of the mimiccreme is noticeable in a subtle flavor like vanilla, so I mainly use it when the flavor is strong (like chocolate) or already nutty (like in my Amaretto pastry cream http://tinyurl.com/y89kdwv ).

For baking I generally use soy milk because it is the most similar to milk in terms of fat/protein etc. I use almond milk for custards and ice cream with more subtle flavors, because I find it less noticeable than either the soy milk or the mimiccreme.

For buttercream frostings I use a combination of margarine and tofutti cream cheese. I haven't perfected the vanilla yet (I am getting close) but am quite happy with both my cream cheese and chocolate buttercreams. You can find the recipes by clicking on the frosting label.

I hope this helps, I am always happy to answer any questions so let me know if there is anything else I can help with.
Shoshana

By: Louise

Louise — Sun, 20 Dec 2009 03:54:52 +0000

One more question about the mimicreme - do you like it better than soy milk and, if so, why?

What do you use to make a parve frosting like a buttercream?

thanks, Louise

By: Louise

Louise — Sun, 20 Dec 2009 03:36:45 +0000

I would love to know where to buy mimicreme and soy milk powder. Do you buy it online? Or your kosher market? Or a healthfood store? thanks, Louise

By: Shoshana

Shoshana — Tue, 20 Oct 2009 03:15:12 +0000

Hi Lisa,
I love using MimicCreme for any ice cream that has a strong other flavor (chocolate, coffee, peanut butter etc) and it does give you the best texture without a lot of other ingredients. However, I find that for more subtle flavors (like vanilla) the "nuttiness" of the mimiccreme comes through a bit and is noticeable in the aftertaste. I find that the almond milk has a much more neutral flavor. I have been playing around a bunch trying to perfect vanilla ice cream and decided to infuse the cinnamon into a similar ice cream base.

Now that you ask, I wonder how I would like the cinnamon in a mimiccreme base. I am going to try it this week and will get back to you. Do you have a favorite mimicreme ice cream flavor that you make?

By: Lisa

Lisa — Mon, 19 Oct 2009 05:04:52 +0000

I was wondering if you could elaborate on how you decide which parve base to use for your various ice cream recipes. I first heard about MimicCream from this website. Once I was able to obtain it, I pretty much wrote off any other bases, as I find it so superior to soymilk, almond milk, and the chemical-laden parve whip products. Because of that, I was surprised to see a recipe here using almond milk, when it seems to me that the MimicCreme products a superior result. Just curious.

By: vincent

vincent — Sat, 17 Oct 2009 18:59:06 +0000

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We bumped into your blog and we really liked it - great recipes YUM YUM.
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By: Rebecca

Rebecca — Thu, 15 Oct 2009 16:07:21 +0000

I love, love, love cinnamon ice cream. It is so awesome. I will try yours because it looks delicious.