I scream, you scream…after you find out you can’t eat ice cream. Yum, yeah you can! This is my personal recipe. My boyfriend and both of our families LOVE it and they are all very dairy full. The vegan ice creams in the store are very expensive. Most are full of sugar. This recipe can be made without processed white sugar, the other white powder. 😉 It is also full of healthy fats and nutrition. This is the base. Keep reading if you want alternative options and tips for success. Plus making ice cream is really fun. So have fun and enjoy! Oh tune in on Wednesday for peanut butter and chocolate ice cream recipes.
Base Recipe:
1 1/4 c unsweetened (and fortified if you would like) vanilla almond milk (play around with other non-cow milks if almond isn’t your thing)
*Health facts: Almond are high in protein, minerals and vitamin E. They are a low-calorie healthy fat with less than 1 gram of sugar. They add so much flavor and are nutrient packed.
1 can of unsweetened coconut milk
*Health Facts: Coconut gets a bad wrap for being saturated fat that could potentially increase cholesterol. (so be aware of this fact) Many argue that the saturated fat is different from the one in meat that increases “bad” cholesterol, LDL, so it won’t increase it. It does increase the “good” cholesterol, HDL. This is cardio protective which is very good. It contains a medium chain fatty acid called lauric acid which chemically isn’t like meat and is similar to human breast milk. This is very healthy and digestible for the body. It is high in protein, fiber, iron and many minerals and vitamins. (too many to list) Many studies now report that the coconut fat is one of the ultimate fats that feed the brain. This is very important news for dementia/Alzheimer (both in treatment and prevention)
3/4 c sugar or 1/2 c of maple syrup/agave or honey plus 1/4 c of coconut sugar (you can can out 1/4 of the amount if you want less sugar in general, play around with it. Taste it. It will become less sweet after frozen so be mindful of this.)
*Health facts: Maple syrup and honey are full of minerals and vitamins. Honey can be very calming to the nervous system. Coconut sugar and agave have a low glycemic index which is better for blood sugar regulation.
2 Tbl arrowroot powder
*Health Facts: A wholesome, organic and nutritional thickener low in saturated fat, cholesterol and sodium. It is high in folate, B1, B3, B6, iron, phosphorus, potassium and manganese.
1 Tbl vanilla extract
*Health facts: It smells and taste wonderful. It makes a person happy!
1/4 tsp real salt
*Health Facts: Real salt has its minerals in it. Because of this, it is said to have less effect on blood pressure than normal salt. Also, because of the minerals, it is more nutritious.
1) Take 1/4 c of the almond milk and arrowroot. Whisk until combined. Set aside.
2) Put remaining 1 c of almond milk, coconut milk, salt and sweetener in a sauce pan. Bring to a boil. Turn off heat. Whisk arrowroot/milk mixture in. It will thicken immediately. Add extract.
3) Spin according to your ice cream maker’s instructions.
Alternatives:
* Add whatever zests, vanilla bean, herbs you like into the base of milks, salt and sweetener. Let them heat up together and steep while the base is cooling in the fridge to infuse flavor. So citrus will lift the mood. Mints, rosemary, thyme, sage will all open the bronchials and cool you off. Rosemary is a nootropic (brain food essentially) which means it increases awareness, attention and memory. (students this herb helped me pass my board exams) Lavender, lemon balm, hops, chamomile (honey, banana and oats) are all relaxing and calming. Have some ice cream before bed, especially if sweetened with honey. Talk about sweet dreams yo.
* Play around with different extracts like mint, almond or anise. These are stronger flavors so start with 1/4 tsp and taste after each addition. Also booze. Maker’s mark and rum come to mind initially. Alcohol will make it creamier. That was an old pastry chef tip I learned when making sorbets to decrease the icy quality, making it creamy. Mojito ice cream anyone.
* Add berries to the mix. Take 1 c berries and puree into your base of milks, salt and sweetener before putting it into sauce to heat. Then at the last minute of freezing swirl another cup of chopped berries (or a puree/sauce) into the now ice cream.
* Add whatever vegan chocolate chips, caramel sauce chocolate sauce, chopped nuts, etc., at the last minute of the freezing.
* Make into popsicles or put into a raw nut/date crust (email me and I will give you my favorite one) or a prepared cookie crust. One batch will make a nicely sized pie. YUM!
Tips:
1) My biggest tip is that this doesn’t have the fat or calories that normal ice cream has. Be aware of how cold your freezer is. Also, take ice cream out early and let thaw a little. (or pop into microwave for 10 seconds) It will be yummier and have a smoother, creamier consistency.
2) Have fun and get creative! Enjoy!
