Post by Granny Smith on Apr 5, 2008 12:01:23 GMT -5
Vegan Ice Creams
contributed by riverwalk
General Guidelines and Advice
1) Amounts. My ice cream maker, like many on the market, holds just over one quart of finished ice cream. Therefore you’ll find that my recipes make roundabouts one quart of frozen delight. To achieve this, you’ll need to have your ingredients add up to about one quart. For example, four cups of soy milk plus sweeteners and flavors; two cups soy milk, one and a half cups soy creamer, and one-half cup of nuts, plus sweeteners and flavors. You get the picture.
I’m not always right at one quart, but usually pretty close. If it looks like your one-quart ice cream maker is about to overflow when you put in the ingredients I call for, just downsize a little.
2) What kind of “milk”? Since this is vegan ice cream, you have a lot of leeway in what you use. You can use soy, rice, almond, hazelnut, oat, coconut, or whatever non-dairy milk you like. If I’m making a coconut ice cream, I always use coconut milk. Otherwise, I generally use a combination of soy milk and soy creamer. The soy creamer adds a some extra fat, which makes richer ice cream. If you want really rich ice cream, use all soy creamer. Or make a coconut ice cream with full-fat coconut milk and swoon with fatty delight. If you want low-fat, go for all soy milk. You could even use reduced fat soy milk if you wanted. Remember, though, the less fat the ice cream has, the less rich it is likely to be. Health vs. taste. Why is life so hard?
3) Arrowroot. Arrowroot is a starch that you can use to thicken sauces, pies, or (in this case) ice cream. You can probably find it in most health food stores in either the baking or spice department. I recommend buying it in the bulk section because it’s probably cheapest that way.
Arrowroot is a tricky ingredient. You must heat it to activate the thickening powers, but if it gets too hot, you kill the magic and you get not thickening. I’ve worked out a way to get this perfect every time, though.
First, mix the arrowroot with about ¼ cup of the milk you’re using. Set this aside. You’ll be heating the rest of the non-dairy and dissolving the sugar into it. Let this liquid come to a boil, then take it off the heat and immediately pour in the arrowroot slurry. Stir it so the mixture gets even distributed. You should feel the thickening effects of the arrowroot almost immediately. It’ll be even more obvious when the liquid cools down (which you have to let it do before you put it into your ice cream maker).
4) Other recipes. I should note that there is an entire book of vegan ice cream recipes called Vice Cream. I haven’t purchased the book because the recipes frequently call for cashew nuts/cashew milk as the liquid base, and I’m allergic to cashews. As much as I love ice cream, I love continuing to live even more.
Cookies and Cream
2 c. soy creamer
1 c. soy milk
½ c. sugar
2 T. arrowroot
1 T. vanilla
1 c. chopped cookies
Mix ¼ 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 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. Freeze according to your ice cream maker’s instructions. Add the chopped cookies in the last 5 minutes of freezing.
Peach Ice Cream
2 c. soy creamer
1 c. soy milk
3/4 c. sugar
4 - 5 peaches, pealed and chopped
1 t. vanilla extract
1 t. almond extract (optional)
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Puree half of the chopped peaches.
Combine the pureed peaches, soy creamer, remaining soy milk, and sugar together in 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 and almond extract (if desired).
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add chopped peaches in the last five minutes of freezing.
Strawberry Ice Cream
1½ - 2 c. strawberries (fresh or frozen and thawed)
2 c. soy creamer
1 c. soy milk
¾ c. sugar
2 T. arrowroot
1 T. vanilla
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Slice one cup of the strawberries and set aside.
Combine the remaining strawberries, 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. Freeze according to your ice cream maker’s instructions. Add sliced strawberries in the last five minutes of freezing.
Butter Pecan Ice Cream
2 c. soy creamer
2 c. soy milk
3 T. Earth Balance (or other vegan margarine)
1 c. brown sugar
2 T. arrowroot
1 t. vanilla
½ c. chopped pecans (toasted pecans are especially nice)
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, remaining soy milk, Earth Balance, and brown sugar in a saucepan. 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). Stir in the vanilla extract.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add chopped pecans during the last 5 minutes of freezing.
Blueberry Cheesecake Ice Cream
2 c. Silk soy creamer
1 c. vegan cream cheese (approx. 8-ounce container Tofutti)
¾ c. sugar
1 T. lemon juice
½ c. soy milk
2 T. arrowroot
1 t. vanilla
1 c. blueberries (fresh or frozen)
1/8 c. sugar
splash lemon juice
Combine soy creamer, cream cheese, sugar, and lemon juice in a saucepan. Heat and mix contents. It will take some whisking to break up the cream cheese and get it to dissolve. While heating, combine the ½ cup soy milk and 2 tablespoons arrowroot and set aside. Once the pan’s contents are boiling, take from heat and add soy milk–arrowroot mixture. The liquid should thicken quickly. Add vanilla extract. Set aside to cool.
Combine blueberries, sugar, and lemon juice in a small saucepan. Heat until boiling and some blueberries have burst. Set aside to cool.
Freeze cream cheese mixture according to ice cream maker instructions. Add blueberries 5 minutes before end of freezing cycle
Vegan Brownies
½ c. Earth Balance or other vegan margarine, melted
½ c. unsweetened cocoa
1 c. sugar
2 T. flax eggs (see note below)
3 T. soy milk
2 t. vanilla extract
½ c. flour
¼ t. salt
¼ t. baking powder
Add-ins (optional)
½ - ¾ c. chocolate chips, raisins, chopped nuts, whatever
Pre-heat oven to 350 degrees. Grease an 8-inch square pan, or line the baking pan with parchment paper. (I prefer the parchment paper because the bottoms of the brownies are less oily that way.)
In a medium-sized bowl combine melted Earth Balance or margarine and cocoa powder and beat until cocoa is dissolved. Beat in sugar. Beat in flax eggs until the flax is evenly distributed throughout the mix. While beating, add soy milk and vanilla extract a little at a time until it’s all evenly mixed. (I find it’s easiest to use a hand mixer for all of this.)
Sift together flour, salt, and baking powder in a small bowl. Stir dry ingredients into the chocolate mixture just until no more flour is visible. Do not overmix! (I do this part by hand. It’s too easy to overmix with the hand mixer.)
If using an add-in, fold it in.
Spread in the pan and bake for 27 - 30 minutes. Cool completely before cutting—if you have the willpower to resist them while they’re warm and gooey.
Note: While there are many ways to replace eggs in baking, my favorite method is to make “flax eggs.” I recommend making these in bulk; it’s easier that way. Combine 1/3 cup flax seeds with 2/3 cup hot water in a blender. Let sit for 15 minutes, then blend until the mixture is gelatinous in texture and whole flax seeds are no longer visible. One tablespoon of flax eggs equals one egg. However, if you use this egg replacer and you notice that your batter isn’t quite as liquid-y as it seems it should be, add 2 to 3 tablespoons water, soy milk, or other liquid. (This is why I have soy milk in this recipe.) Whatever flax eggs you don’t use will keep for 2 weeks in the fridge, so you’ll have some on hand for the future. (One tip for using flax eggs is to beat the flax eggs into the oil/liquid before adding dry ingredients, as I have done in this recipe. It helps distribute the magic flax all throughout your batter.)
Lazy Vanilla
2 c. soy creamer (or any non-dairy milk)
2 c. soy milk (or any non-dairy milk)
¾ c. sugar
2 T. arrowroot
2 t. vanilla extract (choose a high-quality brand; none of that imitation stuff either!
Mix ¼ 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.
Blueberry / Strawberry Rice Ice Cream
Ingredients:
1-1/3 cups sugar
1-1/3 cups water
6 cups fruit
3 cups rice milk* or regular milk
1-1/2 cups cooked Riceland Plump & Tender Medium Grain Rice
* This recipe is good for those allergic to regular milk. Rice milk may be found in health food stores and several grocery stores.
Preparation:
Heat sugar and water to a boil in small saucepan over high heat. Reduce heat; simmer 5 minutes. While sugar water is boiling, puree fruit in blender. Pour into large bowl. Puree rice in blender with 1 cup milk; add to fruit. Add sugar water and 2 cups milk to fruit mixture; mix well. Pour into ice cream freezer. Allow about 1 hour to freeze.
contributed by riverwalk
General Guidelines and Advice
1) Amounts. My ice cream maker, like many on the market, holds just over one quart of finished ice cream. Therefore you’ll find that my recipes make roundabouts one quart of frozen delight. To achieve this, you’ll need to have your ingredients add up to about one quart. For example, four cups of soy milk plus sweeteners and flavors; two cups soy milk, one and a half cups soy creamer, and one-half cup of nuts, plus sweeteners and flavors. You get the picture.
I’m not always right at one quart, but usually pretty close. If it looks like your one-quart ice cream maker is about to overflow when you put in the ingredients I call for, just downsize a little.
2) What kind of “milk”? Since this is vegan ice cream, you have a lot of leeway in what you use. You can use soy, rice, almond, hazelnut, oat, coconut, or whatever non-dairy milk you like. If I’m making a coconut ice cream, I always use coconut milk. Otherwise, I generally use a combination of soy milk and soy creamer. The soy creamer adds a some extra fat, which makes richer ice cream. If you want really rich ice cream, use all soy creamer. Or make a coconut ice cream with full-fat coconut milk and swoon with fatty delight. If you want low-fat, go for all soy milk. You could even use reduced fat soy milk if you wanted. Remember, though, the less fat the ice cream has, the less rich it is likely to be. Health vs. taste. Why is life so hard?
3) Arrowroot. Arrowroot is a starch that you can use to thicken sauces, pies, or (in this case) ice cream. You can probably find it in most health food stores in either the baking or spice department. I recommend buying it in the bulk section because it’s probably cheapest that way.
Arrowroot is a tricky ingredient. You must heat it to activate the thickening powers, but if it gets too hot, you kill the magic and you get not thickening. I’ve worked out a way to get this perfect every time, though.
First, mix the arrowroot with about ¼ cup of the milk you’re using. Set this aside. You’ll be heating the rest of the non-dairy and dissolving the sugar into it. Let this liquid come to a boil, then take it off the heat and immediately pour in the arrowroot slurry. Stir it so the mixture gets even distributed. You should feel the thickening effects of the arrowroot almost immediately. It’ll be even more obvious when the liquid cools down (which you have to let it do before you put it into your ice cream maker).
4) Other recipes. I should note that there is an entire book of vegan ice cream recipes called Vice Cream. I haven’t purchased the book because the recipes frequently call for cashew nuts/cashew milk as the liquid base, and I’m allergic to cashews. As much as I love ice cream, I love continuing to live even more.
Cookies and Cream
2 c. soy creamer
1 c. soy milk
½ c. sugar
2 T. arrowroot
1 T. vanilla
1 c. chopped cookies
Mix ¼ 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 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. Freeze according to your ice cream maker’s instructions. Add the chopped cookies in the last 5 minutes of freezing.
Peach Ice Cream
2 c. soy creamer
1 c. soy milk
3/4 c. sugar
4 - 5 peaches, pealed and chopped
1 t. vanilla extract
1 t. almond extract (optional)
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Puree half of the chopped peaches.
Combine the pureed peaches, soy creamer, remaining soy milk, and sugar together in 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 and almond extract (if desired).
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add chopped peaches in the last five minutes of freezing.
Strawberry Ice Cream
1½ - 2 c. strawberries (fresh or frozen and thawed)
2 c. soy creamer
1 c. soy milk
¾ c. sugar
2 T. arrowroot
1 T. vanilla
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Slice one cup of the strawberries and set aside.
Combine the remaining strawberries, 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. Freeze according to your ice cream maker’s instructions. Add sliced strawberries in the last five minutes of freezing.
Butter Pecan Ice Cream
2 c. soy creamer
2 c. soy milk
3 T. Earth Balance (or other vegan margarine)
1 c. brown sugar
2 T. arrowroot
1 t. vanilla
½ c. chopped pecans (toasted pecans are especially nice)
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, remaining soy milk, Earth Balance, and brown sugar in a saucepan. 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). Stir in the vanilla extract.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add chopped pecans during the last 5 minutes of freezing.
Blueberry Cheesecake Ice Cream
2 c. Silk soy creamer
1 c. vegan cream cheese (approx. 8-ounce container Tofutti)
¾ c. sugar
1 T. lemon juice
½ c. soy milk
2 T. arrowroot
1 t. vanilla
1 c. blueberries (fresh or frozen)
1/8 c. sugar
splash lemon juice
Combine soy creamer, cream cheese, sugar, and lemon juice in a saucepan. Heat and mix contents. It will take some whisking to break up the cream cheese and get it to dissolve. While heating, combine the ½ cup soy milk and 2 tablespoons arrowroot and set aside. Once the pan’s contents are boiling, take from heat and add soy milk–arrowroot mixture. The liquid should thicken quickly. Add vanilla extract. Set aside to cool.
Combine blueberries, sugar, and lemon juice in a small saucepan. Heat until boiling and some blueberries have burst. Set aside to cool.
Freeze cream cheese mixture according to ice cream maker instructions. Add blueberries 5 minutes before end of freezing cycle
Vegan Brownies
½ c. Earth Balance or other vegan margarine, melted
½ c. unsweetened cocoa
1 c. sugar
2 T. flax eggs (see note below)
3 T. soy milk
2 t. vanilla extract
½ c. flour
¼ t. salt
¼ t. baking powder
Add-ins (optional)
½ - ¾ c. chocolate chips, raisins, chopped nuts, whatever
Pre-heat oven to 350 degrees. Grease an 8-inch square pan, or line the baking pan with parchment paper. (I prefer the parchment paper because the bottoms of the brownies are less oily that way.)
In a medium-sized bowl combine melted Earth Balance or margarine and cocoa powder and beat until cocoa is dissolved. Beat in sugar. Beat in flax eggs until the flax is evenly distributed throughout the mix. While beating, add soy milk and vanilla extract a little at a time until it’s all evenly mixed. (I find it’s easiest to use a hand mixer for all of this.)
Sift together flour, salt, and baking powder in a small bowl. Stir dry ingredients into the chocolate mixture just until no more flour is visible. Do not overmix! (I do this part by hand. It’s too easy to overmix with the hand mixer.)
If using an add-in, fold it in.
Spread in the pan and bake for 27 - 30 minutes. Cool completely before cutting—if you have the willpower to resist them while they’re warm and gooey.
Note: While there are many ways to replace eggs in baking, my favorite method is to make “flax eggs.” I recommend making these in bulk; it’s easier that way. Combine 1/3 cup flax seeds with 2/3 cup hot water in a blender. Let sit for 15 minutes, then blend until the mixture is gelatinous in texture and whole flax seeds are no longer visible. One tablespoon of flax eggs equals one egg. However, if you use this egg replacer and you notice that your batter isn’t quite as liquid-y as it seems it should be, add 2 to 3 tablespoons water, soy milk, or other liquid. (This is why I have soy milk in this recipe.) Whatever flax eggs you don’t use will keep for 2 weeks in the fridge, so you’ll have some on hand for the future. (One tip for using flax eggs is to beat the flax eggs into the oil/liquid before adding dry ingredients, as I have done in this recipe. It helps distribute the magic flax all throughout your batter.)
Lazy Vanilla
2 c. soy creamer (or any non-dairy milk)
2 c. soy milk (or any non-dairy milk)
¾ c. sugar
2 T. arrowroot
2 t. vanilla extract (choose a high-quality brand; none of that imitation stuff either!
Mix ¼ 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.
Blueberry / Strawberry Rice Ice Cream
Ingredients:
1-1/3 cups sugar
1-1/3 cups water
6 cups fruit
3 cups rice milk* or regular milk
1-1/2 cups cooked Riceland Plump & Tender Medium Grain Rice
* This recipe is good for those allergic to regular milk. Rice milk may be found in health food stores and several grocery stores.
Preparation:
Heat sugar and water to a boil in small saucepan over high heat. Reduce heat; simmer 5 minutes. While sugar water is boiling, puree fruit in blender. Pour into large bowl. Puree rice in blender with 1 cup milk; add to fruit. Add sugar water and 2 cups milk to fruit mixture; mix well. Pour into ice cream freezer. Allow about 1 hour to freeze.