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Non-Dairy Ice Cream Recipes
A few different recipes for making non-dairy ice cream.
For more great recipes visit our blog: All Things Ice Cream Blog


These first 2 recipes are courtesy of a great ice cream blogger: A Vegan Ice Cream Paradise

Fancy Pants Vanilla

2 c. soy creamer (or any non-dairy milk)
2 c. soy milk (or any non-dairy milk)
1 vanilla bean
3/4 c. sugar (or Splenda/other sugar substitute)
2 T. arrowroot

Mix 1/4 cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer and soy milk together in a saucepan. Slit the vanilla bean lengthwise, and scrape the seeds into the milk. Drop the bean shell into the milk too. Bring to a slight boil, then lower the temperature and simmer very gently for about 30 minutes.

Remove the vanilla bean shell. Stir in the sugar, and bring to a boil again. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker's instructions.


Lazy Vanilla

2 c. soy creamer (or any non-dairy milk)
2 c. soy milk (or any non-dairy milk)
3/4 c. sugar (or Splenda/other sugar substitute)
2 T. arrowroot
2 t. vanilla extract (choose a high-quality brand; none of that imitation stuff either!)

Mix 1/4 cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, and sugar together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Stir in vanilla extract.

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker's instructions.



Vanilla Coconut Ice Cream
non-dairy, naturally sweetened

makes 2 quarts

    * 1-1/2 cups cold unsweetened raw nut milk (such as almond, hazelnut or cashew)
    * 3 cups cold coconut milk (not light)
    * 3/4 cup raw agave syrup
    * 2 tablespoons pure vanilla extract
    * optional add-ins: shaved & unsweetened dark chocolate; toasted, unsweetened coconut; finely chopped nuts; small brownie chunks; a multitude of other possibilities

Combine all ingredients (except add-ins) in blender. Blend thoroughly. Chill in the freezer to make sure it is all quite cold.

Add to ice cream maker, following manufacturer’s directions for churning. Add the add-ins during the last few minutes of churning.

For soft serve ice cream, eat immediately. For harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired.


Ginger Ice Cream

3-1/2 c. coconut milk (or other non-dairy milk)
1/4 - 1/2 c. minced ginger (depending on how gingery you like it)
3/4 c. sugar
2 T. arrowroot
1 t. vanilla extract
1 t. coconut extract (optional)
3/4 c. crystallized ginger, chopped into small pieces

Directions:

Mix 1/4 cup of coconut milk with the 2 tablespoons of arrowroot and set aside.

Mix the coconut milk and minced ginger together and bring to a boil. Take off the heat and set aside for 25 minutes to steep. Strain through a fine-mesh sieve or cheesecloth to remove the minced ginger. Keep the milk; throw out the ginger.

Mix the coconut milk and sugar together and bring to a boil. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Stir in vanilla extract and coconut extract, if using.

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add crystallized ginger in the last five minutes of freezing.

Variation:

Chocolate Ginger Ice Cream: Add 1/2 cup chocolate chips and/or 1/4 cup cocoa powder with the sugar. For an extra chocolate kick, add 1 teaspoon pure chocolate extract in addition to or in place of the vanilla or coconut extract.


Health Nut Ice Cream

A word of warning: the Sucanat is a dark brown color, so it will make your ice cream darker. The blueberries and Sucanat combined to make my ice cream look kind of like cement. Not very attractive, but still yummy!

1 c. soy creamer (or other non-dairy milk)
1-1/2 c. soy milk (or other non-dairy milk)
2 c. berries of your choice (fresh or frozen and thawed)
3/4 c. unrefined sugar, such as Sucanat
2 T. arrowroot
1 T. vanilla
1/4 c. flax oil
1 c. granola or 3/4 c. granola and 1/4 c. chopped nuts (if your granola is nut-free)


Mix 1/4 cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Slice 1 cup of berries (if necessary; obviously you don’t slice blueberries) and set aside.

Combine the remaining berries, soy creamer, remaining soy milk, and sugar together in a blender and puree. Pour the mixture into a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Add the vanilla.

Set the ice cream mixture aside to cool. When the mixture is cool, whisk in flax oil. (Heat damages flax oil.)

Freeze according to your ice cream maker’s instructions. Add reserved berries and granola in the last five minutes of freezing.



This vegan soy ice cream recipe is easy to make, infinitely customizable, and has a luxuriously creamy texture.
It was developed by the head chef at Goodbaker Gourmet, where we make the world's best organic vegan baking mixes. We wanted something to enjoy with our vegan cake and cookie mixes...

Equipment:
- Blender or food processor
- Ice cream machine (try an ice cream ball -- you'll burn calories shaking it!)

Ingredients
1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt
Between 3/4 to 1 cup plain soy milk
1/3 cup maple syrup or brown rice syrup (or a combination)
2 tsp vanilla


Directions
Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and freeze following the manufacturer's instructions.

Add-ins:
For various flavors, add to the food processor:

For Banana Soy Ice Cream, blend in 2 ripe bananas

For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.

For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained). You may want more sweetener.

For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).

Use your imagination to come up with new flavors!

Flavored liqueurs or syrups are a great way to add punch. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder...