Simple Vegan Ice Cream Recipes



It’s that time of year again – you know, when eating vegan ice cream is a perfectly acceptable part of your daily life as you try not to wilt in the heat.














Got Vegan Ice Cream?



Whether you can't find any vegan ice cream at a store near you or you just want more control over what goes into your food, creating your own ice cream is simple. I must confess: I did buy an ice cream maker. I got mine for £30 because it was inexpensive and had good reviews.



Any basic ice cream maker should get the job done. Check out some good ice cream maker options. I also made use of my blender, although you could try my method without one.


I feel this is the point to make a little disclaimer: I'm no expert! I just had fun experimenting. With that said, here are my vegan ice cream creations. All would generously serve 4-6.







Coconut Chocolate Chip Vegan Ice Cream Recipe



Ingredients:

  • One 14oz can coconut milk

  • 1 and 1/2 cups unsweetened soy milk

  • 1/2 cup agave syrup

  • 1 tsp vanilla essence

  • Plus, as many dark chocolate chips you want to throw in until you’re satisfied.


Method:


  1. Blend everything except the chocolate chips.

  2. Pour the mixture into the ice cream maker.

  3. Sprinkle in the chocolate and let your machine work its magic.

  4. I let the mixture churn for 40 minutes then decided it looked ready. This is really a judgement call each time. At this point it was very soft and I put it in the freezer for a couple of hours.


Final verdict: This ice cream was delicious. I can't even tell you.









Strawberry Vegan Ice Cream Recipe


Ingredients:

  • One 14oz can coconut milk

  • 1 and 1/2 cups unsweetened almond milk

  • 1/2 cup agave

  • 1 tsp vanilla essence

  • 10 strawberries


Method:


  1. Blend everything together.

  2. Add mixture to ice cream maker.


Final verdict: This ice cream was really fruity. I used almond milk because I was making it for someone avoiding soy, but I think you could use whatever alternative milk you like.










Pineapple Vegan Ice Cream Recipe


Ingredients:

  • One 14oz can coconut milk

  • 1 fresh pineapple chopped up

  • 2 tbsp agave

  • 1 tsp vanilla essence


Method:


  1. Blend everything together.

  2. Add to ice cream maker.


Final verdict: This ice cream was less creamy than the others, possibly due to the omission of milk. I used less agave because of the sweetness of the pineapple and it worked well.













Vegan Vanilla Ice Cream Recipe with Caramel Chocolate Pretzels



I'm no scientist, but I must warn you that I fear even reading the ingredients of this one could give you the sugar shakes. Health be damned, I finished up my ice cream making in decadent style.


Ingredients for ice cream:

  • One 14oz can coconut milk

  • 1 cup icing sugar

  • 2 tsp vanilla essence.


Ingredients for caramel chocolate pretzels:

  • 3/4 cup salted pretzels

  • 2/3 cup caramel chocolate, or other chocolate of your choice. I used a Choices Caramel Easter Egg I had left over - I can see mint being amazing.


Method:


  1. Put some foil on a baking tray.

  2. Melt your chocolate (I used the microwave).

  3. Dip your pretzels into the chocolate until they are covered (touching up any missed bits with a spoon).

  4. Freeze pretzels for a few hours in the fridge until they're perfectly frozen.


For the ice cream, simply blend all your ingredients, then add to your ice cream machine. I put it in the freezer for a few hours then added the pretzels on top when serving.


Final verdict: This ice cream was so sweet and creamy. My dad, who has faithfully tasted all of my vegan ice cream creations, said this was his favourite. I have to say on texture I agreed, but the flavour of my very first creation still holds my heart.












Article by: Kathy Chamberlain. Kathy is a PhD student with dreams of opening a vegan restaurant where she can hide out and finally write a novel. In the meantime she dedicates a considerable amount of time to researching and discussing delicious foods online.



All photographs copyright Kathy Chamberlain.