So I really wanted ice cream and cake for my birthday, but since dairy and wheat are no-nos I had to get creative. The cake part was fairly simple at this point in my gluten-free career but I haven't perfected the dairy-free ice cream yet, especially vanilla, fruit and chocolate I can attempt, but what do you use for a vanilla base? I found a recipe using cashews and oats, and I tossed out the cashews and added extra oats to make something that almost was ice cream, except it was a little slimy. Then liquid coffee creamer was on sale and I found a recipe that used straight coffee creamer so why not try that. One commenter remarked that it gave their family rather drastic gastric upset but I thought it might be okay. Well it tasted great, but yeah...not a recipe for the delicately stomached!
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