Beginner’s Guide to Vegan Ice Cream with TWO Recipes!

I love ice cream but now when I am away I have to sacrifice this frozen treat because it has milk. I have two problems with milk. One is before I was vegan I was lactose intolerant and those pills did not help. Second is my post vegan life where I still am not allowed to have it. So I either have to choose a dairy free sorbet at the ice cream stand or I have to forego the frozen treat with dismay. However, when I am home I can go get some Tofutti Marry Me Bars (which I adore) or I can grab some So Delicious Coconut Ice Cream (which is my fave!).

However I wanted to mimic my old favorite ice cream one day so I looked around for ice cream recipes in hopes to discover how to remake a key lime pie gelato from Ciao Bella that I still cannot live without.

Here is how it went. I bought soymilk from the refrigerated section, coconut milk from the refrigerated section in vanilla, key lime juice off the shelf, and then had the sugar and corn starch on hand. Note: Do not follow this recipe as it does not end well. I mixed all these ingredients into a pot and boiled it placing it in the ice cream maker still warm and set it for 30 minutes. It started to separate and then wouldn’t cream up cold. I then placed it in the freezer for 24 hours where it became a solid block of italian-like ice that tasted on point but could not be unfrozen from the ice cream freezer bucket. Lesson? Don’t get too fancy until you can make vanilla.

So here is my vanilla recipe and chocolate recipe with only a few ingredients! PS My step kids love making it!

2 cans coconut milk

1 cup sugar

1 tbsp vanilla extract (Only 1/2 tbsp for Chocolate Ice Cream Recipe)

1 pinch of salt

(2tbsp Full Fat Dutch Cocoa Powder for Chocolate Ice Cream Recipe)

Take all ingrdients and dump into a bowl. Whisk until all items are blended and dissolved. Place in ice cream maker bowl that has been in freezer for at least 24hrs.

Then put on the icre cream machine to blend for at least 15minutes or as much as 30 minutes.

Chocolate ice cream will take longer to stiffen.

Place extra back in the freezer for up to 5 days (if it lasts!).

This is good with a piece of pie or topped with just about anything.

If you want to add mix ins. I suggest doing it after the fact in a seperate container. I added sliced raw almonds and sugared toasted coconut to the chocolate one day and it was heaven!

4 responses

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