As temperatures rise well past 100 degrees here in Texas, the kids and I yearn for some ice cream. We’ve tried making vegan (non-dairy) ice cream ourselves before, all resulting in icy weird textures. After reading some recipes online and experimenting some myself, I have found a great recipe for delicious creamy vegan ice cream!!! The recipe is for a vanilla ice cream, but I added cocoa powder to make chocolate. You can easily add different ingredients to make any flavor that you like.
- 1 cup non-dairy milk, divided (almond milk is our favorite)
- 2 Tablespoons arrowroot powder
- 2 cups coconut milk
- 3/4 cup sugar
- 1 Tablespoon vanilla extract
- 3 Tablespoons cocoa powder (for chocolate ice cream)
In a small bowl, combine 1/4 cup (60 ml) non-dairy milk with arrowroot powder, and set aside.
Mix coconut milk, remaining 3/4 cup (175 ml) non-dairy milk and sugar in a sauce pan over low heat. (add cocoa powder or any other ingredients for desired flavor) Stir slowly until sugar is dissolved. When it starts to boil, remove from heat immediately and add the arrowroot mixture. The liquid should thicken. Next, add vanilla extract or any other flavored extract of your choice.
Refrigerate mixture until chilled, approximately 1 to 2 hours. Add to your ice cream maker and follow instructions for your machine.