Recipe of the Week!
Vegan Ice Cream . . .
Yes, I make amazing non dairy ice cream . . .
In the old days, when I was a pastry chef, I made ice cream three days a week. The Head Chef, Dan, allowed my imagination to run wild and create crazy combinations of all kinds–if it was horrible, the staff willingly ate it. I miss those days.
Mother’s Day Present
Several years ago I gave myself a mother’s day gift. An ice cream maker. A really, really good one. The kind that spins and keeps it cold–ice cream in 30 minutes. I used it once a week for all kinds of wonderful treats. Some were vegan and some weren’t. I had a great time experimenting.
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3 or 4 Ingredients
Can you believe it? 3 things!
My favorite recipe is: 13.5 fluid oz of Coconut Milk–unsweetened, first pressing AND 1/2 cup sugar–then add:
- lemon essential oils and lemon zest
- 1/2 cup of raspberries
- 1/2 cup raspberries and 1/2 banana (this was my favorite!)
- 1/2 cup flaked coconut and chocolate shavings (tastes just like a Mounds bar)
Hate Coconut?
No worries. This is my other recipe suggestion:
1 1/2 cups of non dairy creamer
1/2 cup of fruit
1/2 cup of sugar
Please refer to my cooking tips–you need a bit of fat to make it creamy–if not you will have an amazing gelato. I used mocha almond milk with raspberries–delightful!
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#veganRenee Cooking Tip:
- make sure your ingredients are mixed well before you put them in the ice cream maker (otherwise you could have an uneven consistency)
- add the mix in during the last 5-10 minutes
- keep it to 2-3 flavors
- a little essential oil goes a LONG way
- prepare several mixes at one time to make several batches at a time. When the machine cools down . . . it makes ice cream a bit faster.
- you need some fat to make the ice cream, well, creamy! I used coconut milk and almond milk–the coconut milk was the creamiest.
How-to Make Perfect Ice Cream
The easiest way to make perfect ice cream is to buy the best freshest ingredients. Fresh raspberries, organic sugar, non dairy milk that you love. Making the perfect ice cream also depends on the eater–I have a few ice cream snobs in my house–it can’t be too hard, but it can’t be too soft, not to many flavors and not too strong–one is no bits and the other is tons of bits.
Perhaps the best attribute of my ice cream maker is that I can make everyone happy . . . one small batch at a time!
[Tweet “Renee has the most insanely simple recipes! Like her vegan ice cream. I love her cooking!”]
In this #raspberry dessert I used Driscoll’s organic raspberries. I also buy Driscoll’s organic strawberries–both for my family and my turtles! (my turtles are food snobs too!) If you are on twitter, check out @Driscollsberry to find some great recipes and ideas.
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Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
