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Coconut Ice Cream

Amaretto Ice Cream on Chcolate Chip Brownie Waffle

Amaretto Ice Cream on Chocolate Chip Brownie Waffle

Commercial vegan ice cream is not always great.  Some brands I like, some brands I do not, and all of it is very expensive.  On the other hand, I have a Cuisinart ice cream maker which I had not used since becoming vegan.  It simply never occurred to me that I could still use it, and I was thinking of selling it, since sorbet is not really my thing.

So when I saw this recipe in Veganomicon, I stared dumbly at it for several seconds.  Could it be?  Could I make my own?  Yes!!  And it is very good.  Here it is, adapted:

  • 3/4 c cream of coconut milk (refrigerate a can of regular coconut milk, then scoop out the solidified cream which rose to the top.  Save the remaining liquid for other cooking)
  • 1-1/2 c soy milk
  • 3/4 c sugar
  • 9 oz silken tofu (either the refrigerated ones or the asceptic boxes will work)
  • 1 T vanilla extract

Blend this in a blender and then chill.  I find I need to put the mixture in my freezer for about 30 minutes before making the ice cream.

Follow the directions for your ice cream maker.

This ice cream will have a coconut flavor.  All kinds of variations are possible.  Here are variations I used to make with cow’s milk ice cream.  I usually added them right when I put the mix in the ice cream maker, after asking people what flavor they were in the mood for.  Chunky stuff like coconut and chocolate chips or nuts you would probably add after 10 min or so.

Instead of vanilla:

  • 1/2 t almond extract
  • 1/4 t maple extract
  • 1/4 t coconut extract + 1/4 c shredded coconut
  • 1/2 t mint extract + 1/2 c mini choc chips (found at Tadco, a bulk food store)
  • 1/2 c choc syrup + 1/2 t almond extract, reduce sugar to 2 T
  • 2 T vanilla + 1-1/2 c strawberries

In addition to vanilla:

  • 6 T cocoa powder
  • 1/2 c mini chocolate chips

Here are the variations suggested in the cookbook:

  • Green Tea: Add 2 T matcha green tea powder
  • Berry: 3/4 lb. berries or cherries, coarsely chopped.  Place half in a saucepan with 1/4 c water, 1 T arrowroot powder, 2 T sugar.  Boil then simmer 7 min until slightly thickened, stirring often.  Cool completely.  Add everything to the ice cream maker.  You can also add chocolate chunks.
  • Banana: Add 2 lg bananas to the blender.  You can also add 1/2 c walnuts or 1/2 c choc chips to the ice cream maker.
  • Coffee: Replace 1/2 c of soy milk with 1/2 c strong cold espresso, or add 2 T coffee extract to the blender.
  • Chocolate: Reduce sugar by 1/4 c.  Add 8 oz of cooled, melted semisweet choc to the blender.
  • Peanut Butter: Increase sugar to 1 c and add 1/2 c peanut butter to the blender
  • Pistachio-Anise: Add 1 t almond extract, 2/3 c pistachios and 1/2 t anise extract to the blender.

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