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Vegan Ice Cream Recipes

Vegan Ice Cream Recipes

Here are some recipes from the vegan ice cream cookbook, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites) by Alina Niemi.

Recipes reprinted with permission. Please do not copy or re-post without permission from the author.

To make ice cream without an ice cream machine: Make the base and put it into a shallow, wide container in the freezer. Every 30 to 60 minutes, mix it vigorously with a fork, breaking up the ice crystals that form. This helps to get a creamier texture. Repeat until the mixture is mostly frozen. Transfer to an airtight container and freeze until firm enough to serve. Total freezing time is about six to eight hours.


Recipe: Vegan Pineapple Mint Sherbet

This was a tester favorite. If you use juice, be sure to chop the mint before adding it to the blender, or it will just go around and around and not get broken down.

2 cups pineapple juice (500 ml) or chunks (280 g)
1 handful chopped mint leaves (about 1/2 cup)
1-1/2 cups (375 ml) nondairy milk
2 teaspoons (10 ml) vanilla
1 Tablespoon (15 ml) peeled, chopped ginger
1/8 teaspoon (0.5 ml) salt
1/2 c agave nectar (125 ml) or sugar (100 g)
1 Tablespoon (15 ml) lemon or lime juice

Place all ingredients in a blender. Blend for about 40 seconds, until well mixed and sugar has dissolved. Chill for a few hours, unless you are using already-chilled fruit and milk. In that case, you can go ahead and churn.

Churn in your ice cream machine according to your manufacturer’s directions.


vegan strawberry ice cream

Vegan Strawberry Ice Cream

Recipe: Vegan Strawberry Ice Cream

1-1/2 cups (180 g) sliced strawberries
3/4 cup (188 ml) tofu
1/2 cup (125 ml) oil
1-1/4 cups (313 ml) nondairy milk
1/2 to 3/4 cup sugar (100-150 g) or agave nectar (125-188 ml)
1/8 teaspoon (0.5 ml) salt
1 teaspoon (5 ml) vanilla

1/2 cup (60 g) diced strawberries, optional

Puree the 1-1/2 cups (180 g) sliced strawberries in your blender until they become runny. Add the tofu, oil, soymilk, 1/2 cup (100g) sugar, salt, and vanilla.

Blend about 1 minute, until everything is thoroughly mixed. Taste the mixture. If your berries are very sweet, you can stop here. Otherwise, continue adding sugar, blending, and tasting, up to 3/4 cup (150 g), or until the mixture is as sweet as you’d like. Remember that when it freezes, it tastes less sweet, so your base should be a little sweeter than you’d like the finished ice cream.

Churn in your ice cream machine according to your manufacturer’s instructions.

When the mixture reaches a soft-serve consistency, stop the machine. Remove the paddle and fold in the diced 1/2 cup (60 g) strawberries. I like the big chunks of fruit in my ice cream, which turn kind of icy. If you don’t, you can leave these out.

Transfer to a covered container and return to the freezer for another 2 hours, to firm up.

If you are not adding the strawberry chunks, churn your ice cream all the way until it’s firm enough to eat, and consume carefully, so you don’t get brain freeze.


This recipe did not make it into the book, but a picture of it was included in the video sneak peek of flavors, so I’m including it here, in case you want to make it.

Recipe: Vegan Cantaloupe Sherbet

Another very refreshing melon delight. You can freeze peeled, seeded, and chunked fruits to make this year round. Adjust the sweetener and lemon or lime juice to your taste and the sweetness of the fruit.

2 cups (300 g) cantaloupe chunks
1-1/2 cups (375 ml) rice milk or other nondairy milk
1/2 c agave nectar (125 ml) or sugar (100 g)
1 Tablespoon (15 ml) lemon or lime juice

Blend all ingredients in a blender about 40 seconds, or until everything is well mixed and sugar is dissolved.

Chill the mixture.

Transfer the chilled mixture to your ice cream machine and churn according to your manufacturer’s directions. If you are using chilled milk and chilled or frozen melon, you can churn immediately after blending.


A recommended ice cream maker

This is the machine I use and love it. It has a 1-1/2 quart capacity, perfect for the recipes in the book. Keep your gel canister in the freezer all the time, and you can make a batch anytime the mood strikes you.

My favorite spatula for making ice cream

This has a stiff straight edge, perfect for scraping out the ice cream from the machine without scratching the canister. It also can be used to scrap the ice cream base out of the blender. The bamboo handle is renewable and sturdy.


Disclaimer: I am affiliated to the products on this site.

One Response to Vegan Ice Cream Recipes

  1. [...] some of the recipes from the book, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old [...]

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