Sunday, July 24, 2011

Super Easy, No Cook Vegan Ice Cream Recipe

Ice Cream

I know I haven't posted in ages, I was just waiting for the perfect recipe to come my way. And when it rains, it pours. For now here is a recipe I invented during the beginning of the recent heat wave. I wanted ice cream, and didn't want to wait for it to cook and cool before putting it into my ice cream maker. Although it does require the turning on of a burner, it's very brief and doesn't add much to the prep time.

Super Easy, No Cook Vegan Ice Cream (Any Flavor)
Yields approx 3/4 - 1 quart

1 tbsp cornstarch + 1/2 cup soymilk
1 tsp flavor extract of your choice (vanilla or maple make great picks)
3/4 cup sugar
1 can coconut milk
1 1/2 cup additional soymilk

  1. In small saucepan, thoroughly whisk the cornstarch and 1/2 cup soymilk until completely mixed. Add the extract. Heat on medium/low until just simmering and the soymilk begins to thicken.
  2. Transfer the cornstarch/soymilk mixture to a mixing bowl and whisk in the sugar until dissolved.
  3. Add the coconut milk and additional soymilk to the mixing bowl, and stir everything together until fully mixed. (You do not have to worry about only skimming the cream from the coconut milk, just dump in the whole can!)
  4. Put into your ice cream maker and make as per your model's instructions. It may take a few extra minutes to fully form into ice cream due to the slightly warmer temperature of the mixture, plus the whole hot summer weather making indoors without A/C very hot. Don't worry, it'll be worth the extra few minutes!
  5. Enjoy!

By the way, the ice cream in the photo was flavored with maple extract, and as a topping I poured on some peaches in rum sauce, recipe from the Ball Complete Book of Home Preserving.

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