When I decided to go vegan, I quickly realized that giving up ice cream just wasn't going to be an option for me, so I created this delicious vegan version. Interestingly enough, it's extremely simple, yet it tastes better than any commercially touted ice creams on the market. It's light, it's creamy, and no one would ever guess that it isn't full of cholesterol which, by the way, is the reason I decided to go vegan in the first place. Dietary cholesterol is what causes coronary artery disease, and our only dietary source of cholesterol is animal-based proteins; yes this includes fish and chicken as well!
Coco-Vanilla Ice Cream
Now you will need some tools to achieve the best results; a high speed blender like a Blendtec or a Vitamix, and an ice cream maker; I use the DeLonghi GM600 gelato machine; it's reasonbly priced and works like a gem. If you're giving me the death stare right now because you own neither of these tools, all I can say is INVEST. Proper tools in the kitchen are the secret to great outcomes. You wouldn't use a pipe to drive a nail; likewise, you do not want to cut corners in the kitchen.
Apple Blueberry Crisp
Fall is approaching, and with it comes the baking season. From cobblers, crisps, to apple pie, kitchens all across the U.S. will be filled with the aroma of freshly baked fruit. What better to top those fresh fruit jewels with than fresh homemade ice cream? Coco-Vanilla Ice Cream is a fan favorite among my friends and family. For some, I don't even tell them it's vegan, for fear that they will be deterred. The initial reaction is always the same, "Where can I buy this?", to which I reply, "You cant because I made it." They pause for a moment and look bewildered because they know I'm vegan, and that opens the door to a conversation about how vegan cuisine is more than just salads and smoothies.
This recipe has five simple ingredients. I'm certain you will probably kick your current favorite out of the freezer to make room for this delightful treat.
RECIPE FOR COCO-VANILLA ICE CREAM
2 cups fresh coconut milk (if you use canned milk, use a good one like Native Forest)
1 cup fresh almond milk
1 cup sugar
1 tsp pure vanilla extract
1/2 tsp xanthan gum
Place all ingredients into a high speed blender for 75 seconds (If using a Blendtec, use the soup setting). Chill mixture for 1 hour, then transfer to ice cream maker and churn until it reaches desired consistency.