Throughout the past five years of ice cream making, I have come across many kinds of ice cream. The majority of recipes have been made with milk and cream, some with eggs, and almost all of them with sugar. More recently, however, through my travels and experiences with the cookbook, I have discovered that many ice cream makers are expanding the ingredients in their ice cream bases. Vegan ice cream is extremely popular due to the increasing number of consumers who enjoy a lighter version of ice cream or who choose to avoid animal-based ingredients. Ice cream makers are now making ice cream with alternative milks such as almond milk, coconut milk, and rice milk.
I have been curious about the different methods of making a creamy ice cream for some time, but I have not branched out from my typical milk and cream base. Naturally vegan, sorbet can be an excellent and satisfying alternative for those who do not want to eat milk-based ice cream, however more and more people have been asking me about creamy vegan ice creams. And so I have decided to dedicate the month of May to Vegan Ice Creams. I plan on exploring several alternative milk options and interesting ingredients. I hope you will join me on this journey!
I will start off the month of Vegan Ice Creams with a recipe adapted from Scoop Adventures: The Best Ice Cream of the 50 States. Two vegan ice cream recipes ended up in the cookbook – Full Tilt Ice Cream in Seattle submitted a lovely Mayan Chocolate Ice Cream made with coconut milk (a must try for any spicy chocolate lover) and I included my own recipe for Prickly Pear Ice Cream. Dolcetti in Salt Lake City submitted a wonderful recipe for Lemongrass Gelato which lends itself really well for adaptation to a vegan gelato. I absolutely love lemongrass and discovered how well it pairs with coconut during a trip to Maui. I added a drizzle of dark chocolate to a few scoops and it was fabulous!
Have you tried Vegan Ice Creams? What is your favorite scoop and/or recipe? I would love to hear from you! Enjoy!
Adapted from recipe found in Scoop Adventures: The Best Ice Cream of the 50 States
Makes 1 quart
Lemongrass has a bright and earthy flavor while coconut cream gives the gelato a wonderfully smooth texture. Coconut cream is a more condensed version of coconut milk and essential for this recipe. I found it in the canned section of Trader Joe’s.
1 – 14 oz can (414ml) coconut cream
1 cup full fat coconut milk
¾ cup unsweetened almond milk
¾ cup (150g) sugar
4 – 4 inch stalks lemongrass, finely chopped
Combine all ingredients in a medium saucepan. Place over medium heat and warm until mixture is hot and steam begins rise, 4 to 5 minutes. Remove from heat, cover and let steep at room temperature for one hour. Cover and refrigerate overnight.
Once chilled, pour mixture through a fine mesh sieve into a medium bowl. Discard lemongrass. Pour ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.