Two of our good friends have been exchanging some of their food for the week with ours so we can have a little more variety in what we eat (’cause leftovers get pretty boring after a while without it). A few weeks ago, they made cardamom ice cream in their ice cream maker for an Indian meal we cooked and OH MY GOSH, IT WAS THE BEST ICE CREAM I’VE EVER HAD. So we ended up borrowing the ice cream maker…and OH MY GOSH, I CAN’T STOP MAKING ICE CREAM (OR EATING IT).
Sorry about the caps; I get a little excited about these things. Even though it is the fall and getting colder here in NC, I have an ice cream maker temporarily and I’m going to use it! So I’ve made six batches of ice cream in three weeks just so I could perfect a recipe or two for all of you (I know, what a sacrifice). Am I really not the only one who enjoys ice cream when it is 30 degrees out? Enjoy!
Vegan Berry Chocolate Ice Cream
Adapted from the recipe here.
- 2 cans of Thai Kitchen coconut milk, chilled in fridge for a few hours ( An alternative if you want more of a frozen yogurt texture is use 1 can of coconut milk and 1 cup of yogurt or 1 cup of almond milk.)
- 1/2 cup honey or vegan cane sugar* (reduced from 3/4 cup in the original recipe)
- 1 cup frozen raspberries (or blueberries or cherries…any frozen fruit works here!)
- 1/2 cup dark chocolate chunks or carob chunks
- 1 tsp vanilla extract
The recipe calls for blending everything together except the fruit in a blender before adding it to an ice cream machine and putting the fruit in about 20 minutes into the mixing process. This provides you with a coconut ice cream base with chunks of fruit, so do it this way if you would like. I wanted a fruity, chocolate-y, and coconut-y base with additional chunks of chocolate and fruit. If you would like it this way better, put 1/2 cup fruit and 1/4 cup chocolate/carob chunks into the blender with the other ingredients and then add this to the ice cream maker. After 20ish minutes of ice cream maker mixing, add 1/2 cup fruit (chopped smaller if needed in a food processor or by hand) and 1/4 cup chocolate/carob in. Mix until stiff, about 10-15 more minutes. Serve by itself or on a brownie…or eat directly out of ice cream maker. Make sure to lick the mixer.
Vegan Mint Chocolate Chip Ice Cream
adapted from this recipe
- 2 cans coconut milk, chilled in fridge 2-3 hours before
- 1 tsp vanilla extract
- 1.5 tsp peppermint extract
- 1/4 cup + 2 tbsp maple syrup
- 1/3 cup chocolate chips
- 2 handfuls of mint leaves, chopped
Blend all the ingredients except the chocolate chips in a blender and put into ice cream maker. About 10 minutes into mixing, insert chocolate chips into the top of the ice cream maker. Keep the ice cream maker on for another 10-15 minutes until desired consistency is met. Enjoy! This is a little bit more of a soft-serve flavor than the berry ice cream, likely because there is nothing actually frozen in it to start. However, it is very refreshing and soooo yummy!