I love icecream! Who doesn’t, right? But what I don’t like is knowing how much fat and dairy I’m eating when I eat icecream. Luckily since I have my own icecream maker I can (and do!) make my own vegan icecream often! One of my favorite icecream flavors of all time is mint chocolate chip. Unfortunately mint extract is hard to find and very expensive here, but I did buy it once and made a few batches of mint icecream. This is a photo of one batch that I made using crushed oreos instead of chocolate chips.
I don’t like using food coloring, so I either leave it out or use natural alternatives. For this batch I tossed in a handful of fresh spinach leaves in the blender with the icecream base and just look how GORGEOUS the color came out! Plus you can’t taste the spinach AT ALL!!
The basic icecream recipe that I usually use is from
Vanilla Icecream from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love (you can see this recipe and a couple more in the book preview on amazon, but I also suggest buying this book, I LOVE it!)
- 1 (14-oz) can full-fat coconut milk
- 1 1/4 cup nondairy milk (I usually use soy but also like almond)
- 1/2 cup agave nectar or granulated sugar (I always use sugar)
- 1 tbs vanilla extract
- optional: 1/2 cup additions such as chocolate chips, cookie bits, etc.
- prep ice cream maker according to instructions. (I keep my icecream maker canister in the freezer all the time so I can make icecream whenever I’d like)
- place coconut milk, nondairy milk, sugar, and vanilla extract into a medium bowl and whisk until well combined. (I prefer to use the blender to blend it all up since I use sugar and it also makes it easy to add spinach or any other ingredients that need blending)
- cover and chill in the refrigerator for at least 2 hours.
- freeze in ice cream maker according to directions.
- add optional additions about 5 minutes before the end of the freezing time, if you are adding them.
- enjoy immediately, or freeze to reach desired consistency.