Vegan Ice CreamPosted: January 29, 2010
I’ve avoided dairy for a very long time now – even before I found out that I was officially intolerant. And one of the saddest days ever was discovering that I couldn’t eat ice cream any more. Seriously – one of my very favourite treats in high school was a gelati from Rita’s water ice. If you’re ever in the greater Philadelphia area, I suggest you track one down.
But then I found rice dream. Oh glorious Rice Dream! Of course it tastes nothing like the real thing, but it’s close enough. Such a shame though that they don’t sell it in England. They also don’t sell coconut bliss here. Shame.
Usually when I find a vegan ice cream, it’s soy-based. Makes sense.
What they DO have out here is booja booja. It is glorious. It’s a cashew-nut-based frozen dessert in all kinds of flavors, my favourite being ginger. But the company, being extremely ethical and non-corporate, only sells at independent shops, making it near impossible to find in my corner of London. I’ve only managed to bring it home twice without melting – practically halfway across the whole city.
My point is: it’s difficult to find vegan ice cream in this world that doesn’t contain soy. Hence my joy when Phil gave me a beautiful ice cream maker for my birthday this year! Even though it is freezing outside, I wanted to give it a try yesterday and make something actually creamy and NOT a sorbet. (Although I found a recipe for dark chocolate sorbet that looks amazing and I will definitely be making that soon).
Ladies and gentlemen of the dairy-free or vegan persuasion, I give you….
Coconut Milk Ice Cream
Requires an ice cream maker
This may not look like heaven to you, but trust me, it is.
- 1 can half-fat coconut milk
- 1/4 cup regular coconut milk
- 1/2 cup sugar
- 1/2 cup shredded coconut
- Mix together all of the ingredients in a jug and put in the fridge for an hour.
- Take your ice cream maker bowl out of the freezer, plug in and turn on. Take your mixture out of the fridge and pour into the ice cream maker. Leave for 15 minutes.
- Check on the consistency. If it is too soft, leave for another 5-10 minutes. once ready, either eat immediately or store in an airtight container in the freezer.
What you end up with is a supremely creamy ice cream with nice little surprise bits of coconut dotted around. Sooooo good. And completely dairy-free and soy-free!
Lesson learned: I would love to try making this with agave nectar instead of sugar, just to make it a teeny bit healthier. Other than that, I’m pretty proud of my first attempt with my new kitchen gadget.
I also made brownies yesterday for a very stressed-out boyfriend (using the same recipe as the ones I made at leiths). But they contain butter and eggs, so there’s no point going into all of the details. Just look at it and imagine how good it smelled and how sadface I was that I couldn’t enjoy it. Good thing you don’t gain weight through your sense of smell.