I finally invested in a small ice cream maker and I’ve already made about 6 batches of ice cream! I can’t just take the easy route and make regular ice cream though. I decided that I would have to learn how to make dairy free ice cream for Alex.
At most grocery stores they only sell one brand of dairy free ice cream and only the vanilla tastes any good. I can’t imagine only eating vanilla ice cream! At Whole Foods they have other brands but Alex’s favorite brand costs about £7 ($11) for ONE pint of chocolate ice cream!
I calculated that if I made even 5 batches myself the ice cream maker would pay for itself. I bought The Vegan Scoop (recipes are listed in both imperial and metric) and i love this book because 1. the ice cream is easy to make and 2. I was able to find the ingredients in the UK.
I had one potentially serious issue. The ice cream sticks to the side of the ice cream maker so much that it’s preventing it from churning. I’m still working on the right solution but for now I add 1 tablespoon of vodka to each batch and the stickiness is reduced enough so it can still be churned enough.
1 cup soy milk, divided
2 tbs arrowroot powder
2 cups soy creamer (I used alpro single cream)
3/4 cup sugar
1/4 cup cocoa powder
1/2 cup vegan chocolate chips
1 tbs vanilla
- In a small bowl mix 1/4 of the soy milk and the arrowroot and set aside.
- In a saucepan mix the rest of the soy milk, soy creamer, sugar, cocoa powder and chocolate chips over low heat stirring frequently. Stir until the chocolate chips are melted and then bring the pot to a boil.
- Once it starts to boil remove from the heat and stir in the arrowroot mixture and the mixture will become thicker. Stir in the vanilla. I like to pour the mixture through a sieve to catch any lumps or milk skin. Refrigerate for 2 hours minimum.
- Pour into your ice cream maker and churn according to the ice cream makers instructions. Freeze for 2 hours if necessary before serving.
adapted from The Vegan Scoop