Vegan ice cream: 4 recipes you should try this summer!

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vegan

When you’re vegan, it doesn’t mean you have to give up all your favorite desserts that contain eggs or dairy. There are always alternatives, and vegan ice cream is really easy to make at home.

Vegan Snickers Ice Cream

Ingredients

  • 2 13.5-ounce cans full-fat coconut milk (2 cans yield ~3 1/2 cups)
  • 1/2 – 3/4 cup raw sugar (depending on preferred sweetness)
  • 1 tsp quality vanilla extract
  • 1 pinch xanthan gum (optional)
  • 1/2 cup vegan caramel sauce (subbing full-fat coconut milk for the cream)
  • 2 ounces quality dark chocolate (non-dairy)
  • 1/3 cup roasted salted peanuts

Instructions

Add coconut milk to a saucepan over medium heat. Add sugar, stir and bring to a simmer. Continue whisking for 1-2 minutes.

Remove mixture from heat and stir in the vanilla extract and xanthan gum. Whisk to combine.

Transfer to a glass bowl and refrigerate until cooled. Left it in the refrigerator for 6-8 hours and cover it with plastic wrap once it was no longer steaming hot.

Once the mixture is thoroughly chilled, transfer into the pre-chilled bowl of your ice cream machine and mix according to manufacturer’s instructions.

Once the ice cream is nearly done add half of the caramel, chocolate flecks and peanuts. To make the chocolate curls melt the chocolate first, let it cool and then ran a scraper over it to make the pieces more edible. This, however, isn’t necessary.

When the ice cream machine stops, transfer to a freezer-safe container and sprinkle in the rest of the chocolate flecks, peanuts and caramel in layers, swirling with a knife to slightly incorporate. Also you can add in a Vegan Snickers Bar, but this is also optional.

At this point you can either consume it soft, or pop it in the freezer to harden. It should keep fresh for about a week. Thaw for 10-15 minutes before serving.

Vegan Strawberry Swirl Ice Cream

Ingredients

  • 2 (15-ounce) cans full-fat coconut milk
  • 1/2 cup agave nectar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons cornstarch
  • 1 vanilla bean, split
  • 1 dry pint (2 cups) strawberries, hulled and quartered
  • 1/4 cup natural cane sugar

Instructions

Shake the cans of coconut milk thoroughly before opening. Scoop out 1/2 cup of coconut milk and set it aside. Combine the remaining coconut milk, agave, and salt in a saucepan. Bring to a simmer over medium-low heat until all of the ingredients combine smoothly and the mixture is uniformly warmed, about 2 minutes.

In a small bowl, whisk remaining 1/2 cup coconut milk with the cornstarch until well-combined. Stir into the warm coconut milk base. Scrape the vanilla bean into the mixture and slip in the pod as well. Cook over medium heat until the mixture has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not to allow the mixture to boil.

Remove from the heat, discard the vanilla bean pod, and pour the coconut base into a separate bowl. Cool on the counter for 30 minutes, then cover with plastic wrap and chill in the refrigerator for 4 to 5 hours — you need the base to be very cold before you process it in the ice cream machine.

While the base is cooling, make the strawberry sauce: Mash the strawberries down in a medium saucepan, sprinkle in the sugar, and bring to a low boil. Reduce the heat to simmer and cook for about 5 minutes, or until the berries start to lose their shape and become juicy. Remove from the heat, transfer to a bowl, and cool on the counter for 30 minutes. Once slightly cool, blend in a food processor or blender, or with an immersion blender, for just a few seconds until a thick sauce forms. Set aside.

Churn the coconut ice cream base in your ice cream machine following the manufacturer’s instructions. When thickened to a soft-serve ice cream consistency, slowly ladle the strawberry sauce into the ice cream maker as it runs so the sauce gets incorporated into the ice cream base. Spread the ice cream into a large loaf pan (or pie pan) and freeze for a few more hours (or overnight) until the ice cream has firmed up completely.

Raspberry Coconut Mango Vegan Sorbet

Ingredients

  • 3 cups packed cubed very ripe mango (3 cups packed equals ~2 large or 3 small-medium mangos)
  • 1 cup fresh raspberries (organic when possible)
  • 1 cup full-fat coconut milk*
  • 1 cup organic cane sugar* (or granulated sugar)
  • 1 pinch sea salt
  • 1 tsp lime juice

Instructions

The night/day before churning, set your ice cream churning bowl* in the freezer to chill. Also add all ingredients to a blender and blend on high until creamy and smooth – 2-3 minutes.

Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set in refrigerator to chill overnight (or for a minimum of 3-4 hours).

The following day, add your chilled base to the prepared ice cream churning bowl and churn according to manufacturer’s instructions for 30-40 minutes, or until it looks like soft serve.

Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for 4-6 hours, or until firm.

Let thaw at room temperature for 10-15 minutes before serving to soften. Use a hot scoop to ease serving. Will keep securely covered in the freezer for 7-10 days, though best when fresh.

Vegan Coconut Almond Chocolate Chip Ice Cream

Ingredients

  • 2 (15-ounce) cans full-fat coconut milk
  • 1/2 cup honey or agave nectar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons vanilla extract
  • 3 ounces (85 grams) raw almonds (about 1/2 cup), coarsely chopped
  • 3 ounces dark chocolate chunks or chips (about 3/4 cup)

Instructions

Shake the cans of coconut milk thoroughly before opening. Scoop out 1/2 cup of coconut milk and set it aside. Combine the remaining coconut milk, agave or honey and salt in a saucepan. Bring to a simmer over medium-low heat until the sweetener thins and is easily mixed into the coconut milk, about 2 minutes.

In a small bowl, whisk remaining 1/2 cup coconut milk with the cornstarch until well combined. Stir into the warm coconut milk base and cook until over medium heat until the mixture begins to thicken — enough so that it coats the back of a spoon, 6 to 8 minutes. Do not to allow the mixture to boil. Whisk in the vanilla extract.

Remove from the heat and pour the coconut base into a separate bowl. Allow to cool on the counter for 30 minutes, then cover with plastic wrap and chill in the refrigerator for 4 to 5 hours — you need the base to be very cold before you process it in the ice cream machine.

Churn the mixture in your ice cream machine following the manufacturer’s instructions. Add the chopped almonds and chocolate chunks at the very end. When thickened to an soft-serve ice cream consistency, spread into a large loaf pan (or pie pan) and freeze for a few more hours (or overnight) until the ice cream has firmed up completely.

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