A Vegan Ice Cream Paradise1

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As I recently have a little time, I had been surfing on the web yesterday. Looking to find fresh, interesting ideas, inspiring recipes that I've never used before, to impress my loved ones with. Looking for a while but couldn't find too many interesting stuff. Right before I wanted to give up on it, I came upon this yummy and simple treat by chance. It looked so scrumptious on its image, it called for fast actions.
It absolutely was not difficult to imagine just how it's created, how it tastes and just how much my hubby will like it. Actually, it is rather simple to delight the man when it comes to cakes. Anyways, I got into the site: Ambitiouskitchen and simply followed the comprehensive instuctions which were accompanied by superb photographs of the task. It just makes life faster and easier. I can imagine that it's a bit of a inconvenience to take photographs down the middle of baking in the kitchen because you usually have gross hands so I pretty appreciate the hard work she placed in to make this blogpost .
With that in mind I am empowered to present my own, personal formulas in a similar way. Appreciate your the concept.
I was fine tuning the original mixture create it for the taste of my loved ones. I have to say it had been a terrific outcome. They loved the taste, the consistency and enjoyed having a sweet like this during a busy week. They quite simply demanded lots more, many more. Thus the next time I am not going to make the same mistake. I am going to double the amount .

3½ c. coconut milk (or other nondairy milk)
¼ - ½ c. minced ginger (depending on how gingery you like it)
¾ c. crystallized ginger, chopped in to small pieces
Mix ¼ cup of coconut milk with the two tablespoons of arrowroot and set aside.
Mix the coconut milk and minced ginger together and bring to a boil. Take off heat and reserve for 25 minutes to steep. Strain through a fine-mesh sieve or cheesecloth to remove the minced ginger. Keep the milk; throw out the ginger.
Mix the coconut milk and sugar together and bring to a boil. If the mixture has just started initially to boil, remove the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract and coconut extract, if using.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker's guidelines. Add crystallized ginger within the last five minutes of freezing.
Chocolate Ginger Ice Cream: Add ½ cup chocolate chips and/or ¼ cup cocoa powder with the sugar. For an extra chocolate kick, add 1 teaspoon pure chocolate extract in addition to or as opposed to the vanilla or coconut extract.
I'm so glad you posted again =)
This sounds interesting. I have never really been super in to ginger, but adding it to ice cream sounds good.
I am really excited about your website. I'm lactose intolerant and always looking for good nondairy fun. I appreciate the manner in which you make every effort to avoid political argument from all directions. I happen to be vegetarian, but only because it feels healthier.
Right now, I've got some ginger that needs mincing. I can't wait to try out this recipe.
Seriously, best ice cream I've ever made. I'm not vegan but I've experimented with milk-free ice ointments before, using coconut milk. I've been intimidated (who knows why) by utilizing arrowroot but I got some at whole foods and the whole thing was much easier than I thought - and I credit it to how wonderfully thick and creamy mine turned out to be.
I left out the coconut extract and crystallized ginger, used about 1/3 C freshly minced ginger.
I can't wait to experiment - want to add cacao nibs or ghiradelli chips (understand they have been vegan and am now all in to this stuff because of you) - cinnamon, coconut flakes...
I promise to let you know how it turns out. Thank you Just divine-
When I got my first ice cream maker, I really could only look for a handful of vegan ice cream recipes in cookbooks or on the web. So I started making up my very own recipes. And I started this blog. Only if everything else in life could be so easy.
I haven't posted much within the last two years, and I do not expect to be very prolific in the months to come. After much frustration and twelve doctors, I was finally diagnosed with Lyme disease in 2008, and am now on a journey towards wellness Recovery takes up the majority of my time and energy-but I hope to be in the kitchen quickly!
Prickly Pear Ice Cream
Carrot Cake Ice Cream
Tamarind Ice Cream
Mango Coconut Ice Cream
Pumpkin Ice Cream

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