Vegan ice cream is popular these days and there are many good brands around. If you prefer to make your own, it pays to invest in an ice-cream maker. That way, you just pour the mix into a chilled bowl, turn it on and have fresh ice-cream in 20 minutes or so.
Fresh ice-cream doesn’t last as long, but it tastes great and you can choose your flavours. Try this strawberry ice-cream (Ela Vegan).
Avoid caffeine for pregnancy/nursing. Keep these ice-creams away from pets, due to unsafe ingredients (cocoa, nuts, salt, dried fruits). Read more on keeping people & pets safe in the kitchen.
This vegan vanilla ice cream (Jessica in the Kitchen) only has 5 ingredients. It’s also easy to make, just remember to soak the cashews first, to mix with coconut milk, salt and a little sugar. It’s really important to use real vanilla extract.
Choose real vanilla (some fake vanilla contains beaver extract, just like some perfumes).
Key Ingredients for Vegan Ice Cream
- Coconut Milk: This luscious ingredient offers a rich texture and a hint of tropical flavour. Full-fat coconut milk is especially good for a creamy consistency.
- Cashew Cream: Another favourite, cashew cream brings a deliciously smooth texture. Blend soaked cashews with water for a velvety base.
- Natural Sweeteners: Use maple syrup, agave nectar, or dates to sweeten your ice cream naturally. These options are healthier than refined sugar and add unique flavours.
- Frozen Fruits: For fruity flavours, frozen bananas and berries make fantastic bases. They add sweetness while keeping the ice cream light and refreshing.
2-Ingredient Vegan Chocolate Ice Cream
This vegan chocolate ice cream (Rainbow Nourishments) is as simple as it gets, just 2 ingredients. Although the recipe only needs 2 ingredients, you may have to find a good health shop or go online to buy them.
One is dairy-free whipping cream and the other vegan chocolate fudge sauce. Both are by the brand Nature’s Charm (a company that guarantees no monkeys used to harvest the coconuts).
All you do is whisk the whipping cream to stiff peaks, then fold the chocolate fudge sauce into the mix, then pour into a freezer-safe container with a lid (a glass container or loaf tin work well). After 4 hours, serve (defrost for 15 minutes to make it easier to scoop). This only keeps a couple of weeks, but it will probably not last that long!
Books to Make Vegan Ice Cream
Incredible Vegan Ice Cream includes recipes by an American who owns a vegan ice cream parlour, created so her children could enjoy healthy iced treats. Recipes (derived from a coconut milk base) include:
- Cold Brew
- Oatmeal Crumble
- Dark Chocolate Fudge
The Vegan Ice Cream Bible uses natural ingredients to make products from a professional ice cream parlour owner. From flower waters to teas and herbal infusions to spices and organic Fair Trade ingredients, match the base recipes to favourite flavours:
- White Coffee, Earl Grey & Orange
- Coconut Lime
- Black Sesame
- Turmeric Latte
- Walnut & Maple Syrup
- Tomato & Balsamic Vinegar
