“Ice cream is an indulgent treat that everyone looks forward to on a hot day. Ice creams are made with a base that includes milk, cream, and sugar, ingredients that give ice cream its rich flavor and distinctly creamy texture. Since milk and cream are the two main ingredients in traditional ice cream, making ice cream without them seem like a challenge, but dairy-free ice creams are easier to make than you might think, and they can be just as satisfying.” – Nicole Weston
With spring coming, ice cream, frozen desserts and fruit sorbets are a tempting treat. Delicious, flavorful, and dairy-free does not always seem like a series of words that naturally go together, but in Making Vegan Frozen Treats, Nicole Weston crafts a collection of recipes that is sure to please ice cream lovers and fruit pop fans alike.
Details about the perfect equipment, ideal techniques, and the best ingredients go a long way in helping to craft the perfect frozen dessert. Recipes like Cherry Limeade Pops, Vanilla Pudding Pops, Bittersweet Chocolate Sorbet, Coconut Pumpkin Spice Ice Cream, Pineapple Granita and Chai Tea Ice Cream are complemented by classics like Vanilla Ice Cream, Cookies and Cream Ice Cream, and Orange Creamsicles. These recipes are made with fresh fruits and soy, almond, or coconut milks. With options like this, even my ice cream loving friends will likely forget about traditional ice cream.
Coconut Chocolate Ice Cream
3 1/2 cups unsweetened coconut milk
3/4 cup sugar
1/2 cup cocoa powder
1 teaspoon instant coffee powder
1 teaspoon vanilla extract
1. Combine coconut milk, sugar, cocoa powder, coffee powder, and vanilla in a food processor or blender. Blend until mixture is very smooth and all sugar has been dissolved.
2. Transfer to a large bowl and cover with plastic wrap. Refrigerate until cold, about 1 hour.
3. Pour into an ice cream maker and prepare according to manufacturer’s directions. When the ice cream has churned, transfer it to a freezer-safe container and fold in toasted coconut. Freeze until firm, at least 2 hours, before serving.