This is a dairy-free and Kosher ice cream recipe. This is one of my very favorite Jewish food recipes!
Here’s what you’ll need.
- 2 containers non-dairy whipping cream
- 1/2 cup sugar
- 2 16oz cans of lemon pie filling
- 1 jar of marshmallow fluff
- Whip fluff stiff and add other ingredients.
- Immediately freeze
- An electric mixer or balloon whisk
- Two mixing bowls
- Wooden spoon
- With an electric mixer or balloon whisk, whip the egg whites and then slowly add sugar in a large mixing bowl. Continue mixing until both are fully mixed. Little peaks or spike-like formations will appear when you stop mixing. That’s how you’ll know you’re done
- Slowly add the sliced strawberries (optional) while mixing, then beat for 5 minutes
- With a separate bowl, whip the topping until fluffy. If using strawberries, add gently add them and then manually stir with a wooden spoon until fully mixed
- Place in a container and freeze until ready to eat
Most ice cream and pareve frozen desserts are made without hashgacha temidis – full-time, on-site rabbinic supervision. Rather, a yotzei v’nichnas (in-and-out) mashgiach is assigned to conduct unannounced inspections as often as is deemed necessary. Thus, the kashrus agencies involved in these types of operations must implement iron-clad, ultra-tight systems to assure the kashrus of the products they certify, as the mashgiach is not there at all times to supervise.
In such cases, kashrus agencies insist that nearly every ingredient used in the ice cream base at the pre-pasteurization phase be kosher, regardless of the kashrus of the end product. The reason is that any non-kosher cream, whey, or other material used at this point may render the plant’s equipment non-kosher, since the blend is heated when it is pasteurized, and heat transfers non-kosher taste into equipment and compromises its kosher status. Therefore, even non-certified products must use kosher cream, whey, non-fat dry milk and so forth at the pre-pasteurization phase, or else the equipment will become non-kosher.