Posts Tagged ‘ricemellow’

Sundaes on Sunday

March 8, 2009

Ok, so they were on Saturday. But I’m posting on Sunday, so we’ll call it even.

We had an Ice Cream Sundae Bar at work the other day and while bowling up the toppings (too many, I assure you) I had the urge to make them at home. So while running our errands the other day, we picked up some basic toppings to supplement the ones we already had.

I tried to convince my wife to forgo dinner (Cilantro-Potato Soup [using leftover Mashed Potatoes] and a Salad [Organic Baby Romaine, Fried Onions and Cucumbers] in lieu of dessert, but she wasn’t having it. When it came time for dessert I wasn’t entirely hungry, but knew I would find a way to eat my Sundae.

The one thing I was determine to make was Whipped Soy Milk. I had an idea of what I wanted to do, but did a little Googling to make sure I was on the right track – and I was. While all the recipes varied in quantities, they all called for the same ingredients: Soy Milk, Cornstarch, Sweetener and Oil. Eschewing the desire to measure anything, I started mixing and pouring. The end result? Not picture worthy and not quite as frothy as traditional Whipped Cream, but pretty close. The problem? The sheer volume of oil used. For 2 cups of Soy Milk I had used almost the same amount of vegetable oil! That was OK with me, because it’s not like Ice Cream Sundaes are meant to be healthy. The Achilles’ heal? Too much cornstarch had made it taste chalky to the point it was distracting and I feared it may overwhelm the rest of the ingredients.

Luckily, I had Suzanne’s Ricemellow on hand and that did the trick perfectly. After adding some Ah!laska Chocolate Syrup, a few Maraschino Cherries, Fresh Banana and some of Turtle Mountain’s Purely Decadent Mint Chip Coconut Ice Cream I was set.


I’ve become a pretty big fan of the Coconut Milk Ice Cream, even as I don’t enjoy Coconut very much. It’s light, flavorful, easy to scoop and has a short ingredient list. It’s also expensive, so I try not to indulge too often.