Vanilla Choc-Chip Ice Cream

[tweetmeme source=”VeganChickie”] I’ve avoiding making a plain vanilla ice cream up until now because I’ve been a little bit apprehensive about how well it would turn out, I’m not a huge fan of coconut and I was a bit worried about how coconut-y an ice cream would be without a good dose of chocolate (yum) or berries covering the flavour a bit. My concerns were unfounded though, the mixture tasted a lot like coconut when I put it in the ice cream maker but by the time it was ready to eat all but the faintest hint had disappeared, leaving lots of creamy, vanilla, choc-chip goodness in its wake.

Vegan Vanilla Choc-Chip Ice Cream

Ingredients

2 cups soy milk
1 tbs vanilla extract
1 cup brown sugar
2 tbs arrowroot powder
2 400g cans coconut cream – kept in the fridge overnight
1 cup (or more!) non dairy chocolate chips

Method:

1. Heat the soy milk, in a medium saucepan, over medium heat. Once the milk starts to steam, lower the temperature and stir in the vanilla paste, whisk until dissolved.

2. Stir in the brown sugar and whisk in the arrowroot powder one half tablespoon at a time, making sure that each half tablespoon is completely dissolved before adding the next one.

3. Open the cans of coconut cream and separate the liquid from the cream, discard the liquid and whisk the chilled cream into the saucepan until the mixture is glossy. Remove from the heat and once mixture has cooled slightly, transfer to a container and refrigerate until completely cooled (preferably overnight).

4. Remove the mixture from the refrigerator, stir in the chocolate chips, and then add the mixture to your ice cream maker, following the directions that came with the machine.

For best results, once completed, transfer the mixture to a container and freeze overnight before consuming.

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Vegan Very Berry Frozen Yogurt

[tweetmeme source=”VeganChickie”] After the success of my chocolate ice cream endeavors last week, I thought I would try my hand at some berry frozen yogurt. I am very pleased with the results, the sweetness of the sugar and vanilla, mixed with the tart berries is an excellent combination. This recipe also set much firmer than the chocolate one as well which was a nice surprise. I definitely think the trick is to use coconut cream instead of coconut milk.. anyway, without further ado:

Vegan Very Berry Frozen Yogurt

Ingredients

2 cups soy milk
1 1/2 teaspoons vanilla bean paste
1 tbs agave nectar
1 cup sugar
2 tbs arrowroot powder
1 400g can coconut cream – stored in the refrigerator
2 cups frozen mixed berries

Method:

1. Heat the soy milk, in a medium saucepan, over medium heat. Once the milk starts to steam, lower the temperature and stir in the vanilla paste and agave nectar, mix until dissolved.

2. Stir in the sugar and whisk in the arrowroot powder one half tablespoon at a time, making sure that each half tablespoon is completely dissolved before adding the next one.

3. Add the can of coconut cream and whisk until the mixture is glossy. Remove from the heat and once mixture has cooled slightly, transfer to a container and refrigerate until completely cooled (preferably overnight).

4. Remove the mixture from the refrigerator, stir in the frozen berries, and then add the mixture to your ice cream maker, following the directions that came with the machine.

For best results, once completed, transfer the mixture to a container and freeze overnight before consuming.

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Decadent Chocolate Ice Cream from Vegan Dad

[tweetmeme source=”VeganChickie”] I have an unhealthy obsession with chocolate ice cream. Or at least I used to, before I went vegan. Unfortunately the only vegan chocolate ice cream you get in these parts of the world is Sanitarium So Good of which I am not a fan. I thought I could be. I bought it, figuring my unyielding desire for chocolate ice cream would override any not-so-yumness. As it turned out I was wrong, the not-so-yumness was so all consuming that the tub of ice cream sat in my freezer for months, untouched except for one small spoonful every week or so when I managed to convince myself that it couldn’t possibly be THAT bad and I would give it another taste. Out I would trot to the freezer, spoon in hand only to return, disappointed.

So! I went in search of a recipe I could try and in the end I settled on THIS little gem from Vegan Dad. Oh boy oh boy, I am in chocolate ice cream heaven once more! His photo is much better than mine, and his ice cream seems to be much harder than mine, but I think that is because I got small cans of coconut milk by mistake instead of larger ones. Soft or not, this ice cream is delicious! I added a cup of choc chips to his recipe and the results were great! If you have an ice cream maker, you have to try this one! After this ice cream success, I’m going to try my hand at some vanilla (stay tuned!).

Decadent Vegan Chocolate Ice Cream
(Vegan Dad)

Ingredients:
2 tbsp arrowroot powder
1 1/4 cup chocolate soy milk
3/4 cup sugar
2 (400g) cans coconut milk (that had been in the fridge for a few hours)
350g block of dark cooking chocolate, chopped
1 cup choc chips
1 tsp vanilla paste

Method:
1. Dissolve arrowroot into 1/2 cup of the chocolate soy milk and set aside.

2. Skim cream from the top of the cans of coconut milk and place in a 4 cup measuring cup. If you don’t have 2 cups worth, fill missing volume with soy milk, or the leftover water from the coconut milk). Whisk smooth as best you can.

3. Combine remaining soy milk and sugar in a saucepan and cook over medium heat, whisking regularly. As mixture cooks, keep stirring arrowroot mixture to make sure arrowroot had totally dissolved. When mixture begins to steam, slowly whisk in arrowroot mixture. Continue to cook and whisk until mixture gets thicker and more glossy (you will see what I mean) and begins to gently bubble.

4. Remove pan from heat. Add chopped chocolate and whisk until smooth (mixture will be thick).

5. Add coconut milk and vanilla and whisk until smooth.

6. Let mixture cool, then cover and refrigerate overnight. Stir in choc chips, mix well. Make the ice cream according to the directions that came with your machine. Let firm up over night in the freezer.

Vegan Ice Cream (Double Chocolate!!)

I am so excited about this recipe.. I currently have half a tub of this ice cream in my freezer and I can’t stop thinking about it.. I doubt it will survive the night. I love ice cream (and I mean LOVE!), especially chocolate ice cream with extra crunchy bits. Well, let me tell you, this recipe REALLY hit the spot, especially today on such a hot summers day. You will need an ice cream maker for this one, we just bought ours on the weekend for about $40. I’m pretty sure you can get them cheaper than that if you are a bargain shopper.. anyway, without further ado..

Dairy-Free Double Chocolate Ice Cream
(Vegan Planet)

Ingredients:
4 cups cold soy milk or other dairy free milk
2 tablespoons arrowroot
1/4 cup unsweetened cocoa powder
3/4 cup sugar or natural sweetener
1/2 cup semisweet vegan chocolate chips (we used our usual whittakers dark chocolate cut into chunks)
1 tablespoon pure vanilla extract

Method:
In a small bowl, combine 1/4 cup of the soy milk and the arrowroot. Blend well and set aside. Place the remaining 3 3/4 cups of soy milk in a medium saucepan over medium heat. Add the cocoa powder and sugar and bring to a simmer, stirring to dissolve the sugar. Stir in the arrowroot mixture, stirring constantly until the mixture thickens and starts to bubble, about 5 minutes. Do not let boil. Remove from the heat and add the vegan chocolate. Let the chocolate sit in the hot liquid for a few minutes before whisking to combine thoroughly. Stir in the vanilla and let cool to room temperature. Refrigerate until chilled, then freeze in an ice cream maker according to the manufacturer’s directions.

(about halfway through the freezing process we added some crushed up Oreo cookies for some extra crunch, next time I might also add some vegan choc chips and some crushed nuts.. yummo!)

And now the photo montage (although, silly me, was so excited to EAT the ice cream, that I forgot to get a photo of it being served up and looking all pretty, so instead, the end of the series is just a boring old shot of inside the tub after we had eaten some):