Niki got me an ice cream maker for Christmas. I love ice cream, but what I love more is that now I can make whatever flavor I want. I typically do this on a Friday night (wild). Since January, Ive experimented with four recipes. The first, I decided, had to be simple and classic – Vanilla Cardamom. I’m obsessed with Cardamom, so I thought it sounded like a delightful combination with the classic vanilla. The second, I went for the dynamic choc + PB combo when I whipped up a batch for our reunited Supper Clubs! – Chocolate Peanut Butter Pretzel. The third was a bit of an experiment – Coconut Ginger Almond (got rave reviews from this one.) The most recent batch I made was to celebrate the 29th year of Meagan Metzger. In honor of her love of coffee I tried out a Cappuccino Chunk. I have to admit, this process of ice cream making will definitely take some work, but I was able to conjure up a helpful tip from Betty Wilson, Meggie’s southern-cookin grandma who lives in North Carolina….Put a dash of alcohol in the ice cream because it lowers the freezing temperature and make its smooth and creamy to serve. We shall see! I have yet to try it out, but will do soon. Recipes are below and all inspired from ‘The Vegan Scoop’ by Wheeler del Torro. I know what you are thinking, I’m so wild and crazy these days. Well at least you got some ice cream recipes out of it!
Vanilla Cardamom
Ingredients
- 1 cup unsweetened almond milk, divided
- 2 tablespoons arrowroot powder
- 2 cups soy creamer
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 tablespoon ground cardamom
Instructions
In a small bowl, combine 1/4 cup almond milk with arrowroot powder and set aside.
Mix the soy creamer, remaining almond milk and sugar in a saucepan and cook over low heat. Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture. This will cause the liquid to thinken fairly quickly.
Add vanilla extract and cardamom.
Refrigerate mixture until chilled, approximately 2-3 hours (This step is pretty important. The mixture has to be very cold before putting it into the ice cream maker).
Place the mixture into your ice cream maker, and follow manufacturers instructions from there.
Chocolate Peanut Butter Pretzel
Ingredients
- 1 cup unsweetened (or chocolate) almond milk, divided
- 2 tablespoons arrowroot powder
- 2 cups soy creamer
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1 tablespoon vanilla extract
- 1/2 cup creamy natural peanut butter
- 1 cup chopped chocolate covered pretzels
Instructions
In a small bowl, combine 1/4 cup almond milk with arrowroot powder and set aside.
Mix the soy creamer, remaining almond milk, sugar and cocoa powder in a saucepan and cook over low heat. Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture. This will cause the liquid to thinken fairly quickly.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2-3 hours.
Place the mixture into your ice cream maker, and follow manufacturers instructions from there. Just in the last minutes of churning, swirl in the peanut butter and pretzels.
Coconut Ginger Almond
Ingredients
- 3 1/2 cups coconut milk, divided
- 2 tablespoons arrowroot powder
- 1/2 cup sugar
- 1 tablespoon coconut extract (optional)
- 1 tablespoon vanilla extract
- 1 cup unsweetened shredded coconut
- 1 cup crystalized ginger pieces, chopped
- 1 cup slivered almonds
Instructions
In a small bowl, combine 1/4 cup coconut milk with arrowroot powder and set aside.
Mix the remaining coconut milk and sugar in a saucepan and cook over low heat. Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture. This will cause the liquid to thinken fairly quickly.
Add vanilla and coconut extracts.
Refrigerate mixture until chilled, approximately 2-3 hours.
Place the mixture into your ice cream maker, and follow manufacturers instructions from there. Just in the last minutes of churning, swirl in the ginger pieces, coconut and almonds.
Cappuccino Chunk
Ingredients
- 1 cup unsweetened almond milk, divided
- 2 tablespoons arrowroot powder
- 2 cups soy creamer
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1 tablespoon vanilla extract
- 1/2 cup espresso
- 1 tsp cinnamon
- 1 tsp cocoa powder
- 1 cup chocolate chunks
Instructions
To make cappuccino: Make espresso and then place into a saucepan with cinnamon and cocoa powder. Stir until boiling and set aside.
To make ice cream: In a small bowl, combine 1/4 cup almond milk with arrowroot powder and set aside.
Mix the soy creamer, cappuccino, remaining almond milk, and sugar in a saucepan and cook over low heat. Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture. This will cause the liquid to thinken fairly quickly.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2-3 hours.
Place the mixture into your ice cream maker, and follow manufacturers instructions from there. Just in the last minutes of churning, swirl in the chocolate chunks.
mangia!
