additive-free
icecream
sy
a
e
e
d
a
m
BY
People often ask - do you miss out on certain treats
because you live an additive free lifestyle? Well the answer
is no - and the reason, because we make our own!
One of our favourite treats to make is ice-cream. It’s so
easy, one of the recipes in this book takes only 30 seconds
to whiz up (making it a little too easy sometimes!). And as
an added bonus, making your own is loads cheaper.
Lets face it, supermarket labels are confusing. There
are numbers and words listed as ingredients, and unless
you’re a scientist, these make no sense at all. Like modified
starch, stabiliser (415), vegetable gums (466, 412, 433, 410,
407, 407a) and colours (160b). Yes, all these numbers and
more are found on the back of a regular ice-cream tub.
What do they all mean, most of us would have no clue,
right? And it can’t be that bad when on the front it clearly
states “no artificial colours or preservatives”.
Let’s take a closer look at those ingredients:
Additive 160b (Annatto extract) is a ‘natural’ product
because it’s made from the seed coat of the Annatto
tree. Whilst it technically is natural it doesn’t make it
safe, it is one of the harshest additives in our foods with
studies linking it to behavioural issues in children such
as tantrums and head banging. It has also been linked to
headaches, in both adults and children, skin irritations,
along with sleep disturbances and the inability to
concentrate.
407 - suspected carcinogen, linked to ulcerative colitis,
damage to the immune system, concerns about berth
defects.
407a - suspected carcinogen, linked to ulcerative colitis,
damage to the immune system, concerns about berth
defects. Do not give to infants and young children.
410 - Large amounts may cause abdominal pain, diarrhoea,
cough in infants and allergic reactions.
466 - Suspected carcinogen, flatulence, intestinal
discomfort and diarrhoea
5% Loophole
We bet most of you don’t realise there is a 5% loophole, well
let us tell you there is. Food Standards Australia and New
Zealand (FSANZ) state - Compound ingredients present at
less than 5% in a food may contain food additives that are
not performing a technological function in the final food.
What that means is that if an additive is present as an
ingredient, but that ingredient makes up less that 5% of
the total product then it doesn’t have to be listed on the
label if the manufacturers declare that the ingredient isn’t
performing a ‘technological function’.
Processing Aids
Something else that concerns us greatly is the fact that
when processing foods there is no requirement to list
‘processing aids’ as an ingredient. According to Choice These aren’t required to be listed, even though traces may
be present in the food. Enzymes are an example - they
have multiple uses in food production, including pumping
up bread loaf volume, assisting with the removal of meat
protein from bones and breaking down fruit to release
more juice. Ice structuring protein (ISP), a genetically
modified fish protein used in ice cream to control the size
and growth of ice crystals, is another.
Personally, we believe that ALL ingredients should be
listed on labels no matter what function they perform.
Let us know what you think and remember to share it with
your friends!
#sistermixin #additivefree #additivefreeicecream
Much love, Jo & Tracey xx
2
Instant Pineapple & Coconut Soft Serve
Dairy Free
Ingredients:
Method:
50g raw sugar
1. Blitz sugar in your mixing jug for 10 sec/speed 9
300g frozen coconut milk
(freeze in ice cube trays)
2. Add frozen coconut and fruit and blitz 30 sec/speed 9
450g frozen pineapple pieces
1 x egg white
3. Insert your whipping tool, then add your egg white and mix on
speed 4 until its light and fluffy. Approx 1 minute. If it’s not
mixing into a soft serve consistency add a tblsp of water until you
get the consistency you desire
4. Serve immediately
3
Chocolate Nice-Cream
Dairy and sugar free
Ingredients:
Method:
3 frozen bananas broken
into 2cm bits
1. Add all ingredients and blitz on speed 9 until it becomes a nice,
creamy consistency. It will take approx 30 seconds
10g cacao powder
2. Serve immediately
TIP: This recipe is amazing by adding a handful of hazelnuts at
step 1.
4
Caramel Swirl Ice-Cream
Egg Free
Ice-cream
Method:
1 ltr pure cream
1. Insert your whipping tool.
2 tsp vanilla extract
2. Place the cream into your mixing jug and beat until thick, but not
whipped (approx 15-20 secs/speed 4)
200g condensed milk
1/2 tsp salt
3. Now add the vanilla, condensed milk, salt and corn syrup and beat
again 8-10 secs/speed 4. You want it nice and thick by this stage
50g corn syrup or glucose
syrup (some glucose may
contain preservatives)
4. Pour this into an airtight container and place in the freezer while
you make your caramel sauce
Caramel Swirl
70g golden syrup
70g butter
5. Clean your mixing jug and add the butter and golden syrup
6. Melt this on 37C for 2 mins/speed 3. Take your ‘ice-cream’ out of
the freezer and make tunnels using a knife. Pour your caramel
sauce into the tunnels and gently fold the ice-cream mix over this
7. Place back in the freezer for at least 4 hours or until set, in an
airtight container
5
Blueberry Swirl Ice-Cream
Ice-Cream
1 ltr pure cream
4 egg yolks (freeze the whites
to use for something else)
100g raw sugar
1 tsp vanilla bean paste
Blueberry Swirl
Method:
1. Add all ice-cream ingredients into your mixing jug and cook on
80C for 5 mins/speed 4
2. Once finished, pour this into a flat large dish (similar to lasagna
dish, or pastry container) and place it in the freezer for 4 hours
3. While that is freezing make your blueberry swirl
4. Place all blueberry swirl ingredients into your clean mixing jug
and cook on 90C for 15 mins/speed 1
150g frozen or fresh blueberries
5. Once that has cooked, blitz for 20 secs/speed 6
50g raw sugar
6. Set aside
7. Once the 4 hours are up
8. Take ice-cream out of the freezer and spoon it into your clean
mixing jug
9. Blitz for 30 sec/speed 4
10.Pour this into your container which your ice-cream will set in
11.Spoon dollops of the blueberry swirl on top of your ice-cream
mixture until you have none left. It will seam like a lot, but that’s
perfect
12.Very gently use a knife and cut 4 straight lines long ways down
your ice-cream mixture. This will create the swirl
13.Place this back into the freezer for 6 hours or until frozen
6
Rainbow Ice-Cream
Egg Free
Ingredients:
Method:
1 ltr pure cream
1. Insert your whipping tool.
200g condensed milk
2. Place the cream into your mixing jug and beat until thick, but not
whipped (approx 15-20 secs/speed 4)
1 tblsp vanilla extract
10-12 drops of various food
colours (hopper brand below
are all natural)
50g corn syrup or glucose
syrup (glucose may contain
preservatives)
3. Add all other ingredients (except colours) and mix 5-10 secs/
speed 4. You want it nice and thick by this stage.
4. Now place equal amounts into separate bowls and colour each one
(with colours of your choice). Mix well with a fork. We used purple,
green and orange.
5. Place blobs of each colour into an airtight container. Lightly tap
the container on the bench to make the ice-cream shuffle down
into the container.
6. Place in the freezer for at least 4 hours or until set.
get the hopper colours from www.sistermixin.com
7
Vanilla Bean Paste
Ingredients:
150g sugar (rapadura or raw)
150g boiling hot water
8 Sistermixin’ Organic
Vanilla Beans
1 tblsp glucose/corn syrup
(preservative free)
2 pinches salt
3 tblsp vanilla extract
(recipe on page 9)
Method:
1. Place the sugar and hot water into your mixer jug and mix 1
min/100C/speed 3. You want the sugar to be completely dissolved
before adding the rest of the ingredients. If you can still see sugar
crystals then repeat this step until it’s completely dissolved.
2. Add all other ingredients and blitz 1 min/speed 9. Scrape and
repeat.
3. Cook your paste for 10mins/100C/speed 2.
4. Store in airtight sterilised glass jars. This mix will keep for up to
12 months if stored in a cool dark spot like your pantry.
8
Vanilla Extract
Ingredients:
1 cup vodka
6 Sistermixin’ Organic
Vanilla Beans
(purchase from www.sistermixin.com)
Method:
1. Split your vanilla beans in half lengthwise to expose the seeds.
Place these into your airtight sterilised jars to soak with the vodka
for 6-8 weeks. Leave in a cool, dark place and give a little shake
every week or so.
TIPS:
Ensure that your jars are completely airtight otherwise the alcohol will evaporate. Over time your mixture will
absorb the flavour of the vanilla and darken. Due to the alcohol content this extract will last for a very long
time.
If you are going to make vanilla bean paste you can use the soaked vanilla pods from your extract. Then
simply add more pods and top up the vodka, this way you will never run out.
People often ask why use alcohol to make vanilla extract? According to the US Food and Drug Administration
website - Vanilla extract is the solution in aqueous ethyl alcohol of the sapid and odorous principles
extractable from vanilla beans. In vanilla extract the content of ethyl alcohol is not less than 35 percent by
volume and the content of vanilla constituent, as defined in 169.3(c), is not less than one unit per gallon.
Basically that means to make vanilla extract it requires 35% alcohol to extract the vanilla flavour. We use vodka
as this is a white, neutral sprit.
9
Vanilla Powder
Organic
Vanilla
Beans
Pure Ground
Organic Vanilla
Powder.
Perfect for
smoothies,
cakes, slices
and more.
natural colours made from 100% natural fruit and vegetable extracts
all available at
www.sistermixin.com
10
find us on
www.sistermixin.com
Disclaimer:
All of Sistermixin's recipes are copyright of Sistermixin' and they cannot be copied, reproduced, reused,
retransmitted, adapted or published for any public or commercial purposes whatsoever, without our prior
written permission.
11