How to make vegan ice cream?

Question

How to make vegan ice cream?

Answer 1

Peppermint Ice cream

2 c. soy creamer (or any non-dairy milk)

1 c. soy milk (or any non-dairy milk)

¾ c. sugar

1½ c. chocolate chips

2 T. arrowroot

1 t. vanilla extract

2 t. peppermint extract

1 c. chopped candy canes

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, sugar, and chocolate chips together in a saucepan. Heat gently until the chocolate melts, then 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 peppermint extracts.

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add the chopped candy canes in the last 5 minutes of freezing.

Pear Ice Cream

5 - 6 ripe prickly pear fruits

2 c. soy creamer, or any non-dairy milk

1 ½ c. soy milk, or any non-dairy milk

½ c. sugar (or ¼ c. agave nectar)

2 T. lime juice

2 T. arrowroot powder

2 – 4 T. tequila (optional)

Carefully (they have spines!!!) peel the prickly pears and puree in a food processor.

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the pureed prickly pears, soy creamer, soy milk, lime juice, and sugar (or agave nectar) together in a sauce pan. 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. After the mixture is cool, stir in the tequila, if using. Freeze according to your ice cream maker’s instructions.

Carrot Cake Ice Cream

2 c. soy creamer (or other non-dairy milk)

½ c. soy milk (or other non-dairy milk)

1 8-ounce container vegan cream cheese

¾ c. brown sugar

½ t. cinnamon

¼ t. powdered ginger

pinch allspice (optional)

pinch nutmeg (optional)

2 T. arrowroot

1 t. vanilla

2 c. crumbled carrot cake chunks

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, vegan cream cheese, sugar, and spices together in a saucepan, and heat. As the mixture is heating, gently whisk the ingredients together to break apart the cream cheese. By the time the mixture starts to boil, the cream cheese should be completely mixed in. 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 aside the ice cream mixture to cool. While this is cooling, line a baking sheet with waxed paper or parchment paper. Spread the carrot cake chunks across the baking sheet and place in the freezer. If you do not freeze the carrot cake chunks, they will crumble completely when you add them at the end of the freezing process. This still produces an awesome ice cream, but if you want chunks of carrot cake in your finished product, you need to freeze the cake pieces in advance.

Freeze ice cream mixture according to your ice cream maker’s instructions. In the last five minutes of freezing, drop in the individually frozen pieces of carrot cake.

CHerry Ice cream

2 c. pitted cherries, quartered

½ - ¾ c. sugar, depending on how sour your cherries are

Splash of water

2 c. almond milk (or any non-dairy milk)

2 T. arrowroot powder

1 t. vanilla extract

½ - 1 t. almond extract (optional)

Few drops red food coloring (optional)

Directions:

Place 1¼ cup of the pitted cherries and the sugar in a medium saucepan. Add a tiny splash of water and bring to a boil, stirring to mix the sugar and the cherries. Once the cherries are getting soft and yummy and sweet, pour them into a blender and puree.

Pour the puree back into the saucepan and add the almond (or other non-dairy) milk. Bring the mixture back 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 using). Add red food coloring until you’re happy with the shade of pink/red.

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

Ice cream

1 c. soy creamer (or other non-dairy milk)

1½ c. soy milk (or other non-dairy milk)

2 c. berries of your choice (fresh or frozen and thawed)

¾ c. unrefined sugar, such as Sucanat

2 T. arrowroot

1 T. vanilla

¼ c. flax oil

1 c. granola or ¾ c. granola and ¼ c. chopped nuts (if your granola is nut-free)

Mix ¼ 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.

Ginger Ice Cream

3½ c. coconut milk (or other non-dairy milk)

¼ - ½ c. minced ginger (depending on how gingery you like it)

¾ c. sugar

2 T. arrowroot

1 t. vanilla extract

1 t. coconut extract (optional)

¾ c. crystallized ginger, chopped into small pieces

Directions:

Mix ¼ 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.

Coffee Ice cream

2 c. soy creamer (or any non-dairy milk)

1 ¼ c. soy milk (or any non-dairy milk)

¾ c. fresh, strong coffee or espresso

¾ c. sugar

2 T. arrowroot

1 t. vanilla

Directions:

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, coffee, 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.

Avacado Ice cream

3 ripe avocados

2 – 3 T. lime juice (depending on the strength of the lime)

½ c. sugar

2 c. soy creamer (or any non-dairy milk)

1 c. soy milk (or any non-dairy milk)

2 T. tequila (optional)

Place avocado flesh (not the pit or the skin!) in a blender. Add the lime juice, sugar, and 2 cups soy creamer (or other non-dairy milk). Puree until smooth.

If your blender is about to overflow at this point, pour the puree into a large bowl and whisk in the 1 cup soy milk (or other non-dairy milk) and tequila (if using). If your blender is large enough to accommodate more liquid, add soy milk and tequila and blend once more.

Pour puree into ice cream maker. Freeze according to your ice cream maker’s instructions.

Cookie Ice cream

2 c. soy creamer (or any non-dairy milk)

1 c. soy milk (or any non-dairy milk)

¾ c. sugar

2 T. arrowroot

1 t. vanilla extract

3/4 c. chocolate chip cookie dough

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. While the ice cream mixture is cooling, drop small clumps/balls of cookie dough onto a cookie sheet covered in waxed paper. Place the cookie sheet in the freezer to freeze the cookie dough.

Freeze ice cream mixture according to your ice cream maker’s instructions. In the last five minutes of freezing, drop in the individually frozen pieces of cookie dough.

Fancy Pants Vanilla

2 c. soy creamer (or any non-dairy milk)

2 c. soy milk (or any non-dairy milk)

1 vanilla bean

¾ c. sugar

2 T. arrowroot

Mix ¼ 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

Answer 2

Well, their are numerous recipes on the web to make vegan ice cream, most of which usesoy milk and/or tofu. This recipe seems to have gotten good reviews and leaves plenty of room for experimentation, and is probably the most typical way to make it: http://theppk.com/recipes/dbrecipes/inde... . If this doesn't do it for you, you might want to try this one:

"1 box Mori-Nu silken tofu

3/4 c. vegan sugar, instead of the maple syrup (simmered for about 5 min. with 1/4 c. water)

2TBSP. vanilla

2 c. vegan choc. chips melted

1/2 tsp. salt

1 1/2 c. chocolate Silk soymilk

Put it all into a blender and whip it. Then, right before freezing, try adding about 2 TBSP mild veg. oil. "

This recipe was also gotten off the same site and sounds a bit more appetizing. You might want to try the original one first, as the last one was just a sort of variation. I haven't tryed either of them, but they do sound mighty tasty and if you crave some vegan ice cream it is not a bad recipe at all.

Good luck!

Answer 3

Cold soya milk.

Answer 4

Ingredients

225g soya yoghurt

200ml plain soya milk

85ml maple syrup or brown rice syrup (or a combination)

2 tsp vanilla extract

Blend all the ingredients in a food processor or liquidiser until smooth. Pour into an ice cream machine and mix until frozen, according to the manufacturer’s instructions.

2. Alternatively, pour into a rigid, freezer-proof container and freeze for about 6 hours. Remove from the freezer every 1½ hours and mash vigorously with a fork to break up the ice crystals.

hope it tastes nice. you can always add your own flavourings.

Answer 5

Use soy products.

Answer 6

How to make Vegan cookies & Ice cream -

http://www.wikihow.com/Make-Cookies-and-...

Equipment:

- Blender or food processor

- Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50)

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

Good luck!

Answer 7

Equipment:

- Blender or food processor

- Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50)

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

Answer 8

i don't think you can....

Answer 9

Hum, I am not really sure...

Answer 10

Equipment:

- Blender or food processor

- Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50)

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

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