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Vegan Ice Creams – Five Frosty Favorites, by Vicki Brett-Gach, VLCE

Hot summers and ice cream are made for each other, and with only four or five ingredients you can whip up a fresh batch of vegan ice cream in your own kitchen.

Having an automatic ice cream machine makes the process a breeze. If you happen to be in the market, you’ll find these machines at every price point, starting under $50.

But even without one, you can have plenty of homemade frosty fun at home. It just takes a few extra steps. Start by combining ingredients well, and freezing the mixture in an airtight container until almost solid. Then remove from freezer, and break the mixture into semi-frozen chunks with a fork. Working quickly, add your mixture to a high-speed blender or food processor, whirl together for a few seconds, and serve immediately. Although the texture will be grainier, the flavor will still be great.

These are a few flavors worth making often. Each batch makes close to one quart in an automatic ice cream machine – a little less without one.

1

Fresh Strawberry Ice Cream

1 1/2 cups nondairy milk

3/4 cup fresh or frozen strawberries, pureed

1/2 cup, plus 1 tablespoon maple syrup

3/4 teaspoon pure vanilla extract

Instructions

Whisk all ingredients together in a large bowl until combined well. 

Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions until desired texture is achieved. Enjoy immediately, or harden further in freezer for an hour or more.

2Ginger Ice Cream

2 cups nondairy milk

3 tablespoons fresh ginger, minced

3/4 cup sucanat or organic whole cane sugar

1 teaspoon pure vanilla extract

Instructions

Whisk all ingredients together in a large bowl until combined well. 

Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions until desired texture is achieved. Enjoy immediately, or harden further in freezer for an hour or more.


5Chocolate Chip Gelato

2 cups nondairy milk

1 cup maple syrup

1 tablespoon pure vanilla extract

1/3 semi-sweet chocolate pieces, finely chopped or flaked

Instructions

Whisk nondairy milk, maple syrup, and vanilla together in a large bowl until combined well.

Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions.

During the last 10 minutes, add chocolate and continue processing until desired texture is achieved. Enjoy immediately, or harden further in freezer for an hour or more.


4Cashew Maple Date Ice Cream
 

1 1/2 cups water

1/2 cup raw cashews

8 Medjool dates, pits removed

3 tablespoons maple syrup

1 tablespoon pure vanilla extract

Instructions

Add all ingredients to a high-speed blender, and process until mixture is smooth and combined well.

Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions until desired texture is achieved. Enjoy immediately, or harden further in freezer for an hour or more.


3Peanut Butter and Jelly Ice Cream

2 cups nondairy milk

2/3 cup maple syrup

2 teaspoons pure vanilla extract

1/3 cup creamy natural peanut butter

1/3 cup all-fruit preserves (sour cherry is my favorite!)

Instructions

Whisk nondairy milk, maple syrup, and vanilla together in a large bowl until combined well.  

Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions.

During the last 10 minutes, add peanut butter and fruit preserves and continue processing until desired texture is achieved. Enjoy immediately, or harden further in freezer for an hour or more.

headshotVicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy , and a Certified Personal Chef through Wellness Forum HealthShe is Forks Over Knives Plant-Based Certified, a graduate of Dr. McDougall’s Starch Solution Certification program, earned a Certificate in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies and completed training in Nutrition for a Healthy Heart. Vicki teaches heart-healthy vegan cooking classes, and is a chef with the Plant-Based Nutrition Support Group team. As a VLCE, she works closely with individual clients transitioning to a plant-based diet, sharing strategies designed to establish and support new healthy habits, one delicious meal at a time. Vicki’s original recipes have been featured in Vegan Magazine, Honest Cooking, Barefoot Vegan, The McDougall Newsletter, Center for Nutrition Studies Newsletter, and The Vegan Friends CookbookFollow Vicki’s blog, Ann Arbor Vegan Kitchen for new recipes as soon as they are published, and connect with Ann Arbor Vegan Kitchen on Facebook.

Comments

  1. hello, I’m lina a single mom that loves vegan ice creams. I´m definitely going to try this for my healthy food living diet. I was googling vegan whip creams and stumbled upon your blog. I’m a single mom that sells coconut cream parfaits at my local farmers market in Miami and in the past couple of months my creation has become really popular and to think that i created this vegan coconut cream only for my kids. in my coconut cream i add chia with almond milk and fruits, what i sell is not necessarily ice cream but the college kids eat it as if it was ice cream, because I serve it cold and its so good. thank you for the recipes and hope you have some cool vegan ideas with chia in the future and hope to hear from you guys. they call me the chia lady at the famers markets 🙂