Saturday, March 25, 2023

When You Can’t Have The Real Thing

When I was growing up, I don’t remember any of us ever having the option of having pareve ice cream. How lucky we are today that we can enjoy all the different flavors that are available today. Many of us choose to purchase pareve ice cream in our local stores. For those of you who prefer to make this delicacy on your own, here are some great recipes you can try:

Neapolitan Ice Cream


2 eggs separated

1 small carton pareve dessert whip

4 tablespoons sugar

Whip the two egg whites until stiff. Beat parve whip until stiff and then add egg yolks and sugar. Beat for two minutes and fold in beaten egg whites. Spread out on a foil lined cookie sheet. Place in freezer.


2 eggs separated

1 small carton pareve dessert whip

6 tablespoons sugar

3-4 tablespoons cocoa

Prepare in the same manner as the vanilla ice cream, adding cocoa. Spread out on foil lined cookie sheet and freeze.


2 eggs separated

1 small carton pareve dessert topping

1/2-3/4 package of strawberry Ko-Gel dessert mix

Prepare as above. Spread out on foil lined cookie sheet and freeze.

When all are semi frozen, place one flavor on top of the other removing foil first.

Mint Chocolate Chip Pareve Ice Cream

1 10 oz. carton pareve whipped cream

3 eggs

1/4 cup sugar

1 tsp. vanilla

1/8 -3/4 tsp peppermint extract

1 drop or two of green food coloring

6 oz. chocolate chips, melted

Beat eggs with sugar. Add vanilla and peppermint and color. Add melted chips. Beat whipped topping until peaks form. Fold into egg mixture. Freeze.

Creamy Coffee Ice Cream

7 eggs

3/4 cup sugar

1 tbls, vanilla

2 tbls. coffee

1 tbls. cocoa

2 10 oz. dessert topping

1 box vanilla pudding

Separate eggs; beat whites gradually adding sugar. Add yolks and vanilla sugar.

Dilute coffee and cocoa with a drop of boiling water. Add to mixture and set aside.

Beat topping; add in pudding, beat well. Combine with coffee mixture. Pour into pan and freeze.


Gail Hochman has been a resident of Bergen County for over 30 years and has been blessed with many grandchildren.

By Gail Hochman

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