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Preview: A Vegan Ice Cream Paradise

A Vegan Ice Cream Paradise

All the vegan ice cream recipes you could want.

Updated: 2018-03-17T05:39:46.684-07:00


À la mode!


Everywhere you look, it's vegan ice cream! Adding to the list of vegan ice cream cookbooks, I'd like to point my dear readers to À La Mode, an e-book from the author of My Sweet Vegan(image) .

For five bucks you get 13 recipes, plus variations and whatnot. All I have to say about the book is: Buttered Popcorn Ice Cream. Seriously, this woman is a freaking genius. Buttered (or, rather, Earth Balance'd) popcorn is my favorite snack ever, and now I can have it with ice cream. In ice cream. As ice cream.

And since I'm not producing any recipes (Lyme disease really sucks, FYI) to share, this is a great treasure trove to get you through the hot summer months. Be sure to make the White-Peach Rosemary Ice Cream recipe for me. I've been wanting to develop a Lavender-Rosemary Ice Cream (and infusing some vodka too) for ages, and this sounds equally delicious.

If that's not enough for you, then let me just say again: Buttered Popcorn Ice Cream. What isn't to love?

Strawberry Sauce


I bought a half-flat of strawberries a few days ago. They were beautiful--deep red and perfectly ripe. And then I started eating them. Such a disappointment! I'd say that three of every four were either bland or downright sour. But the sweet ones were little punches of happiness. Still, it wasn't worth plowing through the sour berries for the occasional sweet one.

The solution? Strawberry sauce! Cooking the strawberries and adding a little sugar turns even bland and/or sour berries into something wonderful. The recipe measurements are very forgiving--it's really one of those "a bit of this" and "a pinch of that" compositions. But here's what I did:

3 cups strawberries, trimmed and halved (or quartered, if you prefer)
2 tablespoons sugar or agave syrup (I used sugar)
a splash of lemon juice
a pinch of salt (to enhance the sweetness)

Put all ingredients in a sauce pan over low heat. Cook until the strawberries start to fall apart and everything is a big, bubbling mess. Taste for sweetness. If needed, continue simmering until the sauce is reduced to your preferred thickness.

Done! You can refrigerate it and serve over ice cream. Pour it over shortcake or a big slice of vegan cheesecake. Or, following my example, you can eat it straight out of the sauce pan with a giant spoon.

Wow! Another dairy-free ice cream cookbook!


(image) Vegan ice cream recipes are popping up all over the place. I just found out about yet another dairy-free ice cream cookbook, this one published at the end of last year. I don't yet have a copy, but it looks interesting.

The Ice Dream Cookbook(image) says it contains "dairy-free ice cream alternatives, with gluten-free cookies, compotes and sauces."

I don't know much else about the book. One review on Amazon states: "The Ice Dream Cookbook also focuses on low glycemic, using a combination of agave nectar and stevia in most of the 'ice cream' recipes. As best as I can tell, this is also a soy-free cookbook; the 'ice creams' are primarily coconut milk or nut-based. All of the recipes are vegan-friendly, but I would like to note that there are choices given, such as honey or agave and gelatin or agar agar."

This sounds like it could be a winner for those with gluten allergies and those who are looking to avoid using cane sugar. And there are suggestions for stevia, which is great because I get these questions all the time and I have no idea what to do with stevia. (My husband hates it and I'm none too fond either.)

Sadly, the cookbook isn't all vegan--see the note about honey and gelatin above--but we vegans are nothing if not creative, and it appears that you can work around any non-vegan suggestions. I should also note that the author is clearly not vegan (her blog has all the typical bullshit about the wonders of grass-feed meat). And I always prefer to support fellow vegans when I spend my money, so I'm not sure if I'll buy this book.

But, wow. I'm so excited that there are more and more vegan/dairy-free ice cream products--from hemp ice creams to cookbooks to new dreamy flavors in the supermarket.

Now if I can just get my butt in the kitchen and actually make some ice cream, that would be even better.

Another vegan ice cream cookbook


OK, so I don't yet own a copy of The Vegan Scoop(image) . But since I just reviewed Lick It(image) , I figured I should note that there's another new vegan ice cream book out on the market!

And with a much better title. Because it doesn't make me think dirty, dirty thoughts.

How do the two rivals compare? Can't tell you (yet), but I'm excited. Add these two to Vice Cream(image) , and we've got a slowly growing canon of recipes.

A few people have asked me why I haven't written The Great Vegan Ice Cream Cookbook. Because, you know, I'm pretty awesome and who wouldn't buy my book? Right? So I like to claim that I'm all about new media, the democratization of information, the power of freely shared ideas. But, really, the truth is that I'm lazy (and more recently have been stuck with Lyme disease), and I'm more than happy to leave the real work to others.

Anyway, I'm psyched to check out The Vegan Scoop(image) . And I'd also love to hear what you, my beloved readers, have to say! What do you think of our growing collection of vegan ice cream books? Hungry vegans want to know!

Lick It! (A Review)


A new vegan ice cream cookbook is on the market! Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love, by Cathe Olson, is sitting here on my desk. Overall, I recommend the book, but I'll go into the positives and negatives:Positives: The first thing I noticed that I know many readers will love is that nearly all of the recipes can be made with agave syrup instead of sugar. I've been asked many times about using non-sugar sweeteners, and this book has plenty of options. In most cases, you can use an equal amount of granulated sugar or agave syrup. There are also lower-fat options, alongside the really decadent recipes. And a bunch of sorbet recipes, which I have to say are going to tempt me away from ice cream for a little while. So you've got ice creams, frozen yogurts, sherbets, and sorbets. And the book also has recipes for ice cream cakes, ice pops, and other frozen treats. Plus recipes for sundae toppings. I am particularly happy about the butterscotch sauce recipe. Mmmmm...butterscotch.Yeah, so all the recipes look amazing and you could spend all summer making a wide variety of frozen yummies. This book will rock you.Negatives: I feel so nitpicky with my list of negatives. But I want to get them out of the way. The most unfortunate thing about the book is the design. There are stock photos all through the book, as well as on the cover. The pictures of coconuts or coffee beans are fine, but the pictures of happy people eating ice cream are just...meh. They look kind of goofy and somehow already dated, even though the book just came out.And the title. Lick It! I mean, maybe I'm the only person with a filthy, filthy mind, but ice cream isn't the first thing that pops into my head when I hear "Lick it!"Finally, I'm not a fan of the shades-of-purple interior design--text, pictures, etc. It's just not very attractive.The verdict: All of the negative things I have to say about this book are cosmetic. Which makes me a shallow husk of a person, I suppose, and one with a filthy mind. But I can look past the cover (maybe slap a book cover on it) and re-label the title (something like, "Vegan Ice Cream That Doesn't Remind You of Oral Sex in Any Way, Thank You"). Because the recipes are gonna rock you. Your (my) filthy mind will be so distracted by the (potentially orgasmic) recipes that you won't even think of other, more adult pleasures. Despite the title, which I really must cover up. Stop thinking about the title. Think about the recipes! The glorious plenitude of recipes!!! So despite my filthy mind and nitpicky habits, I heartily recommend Lick It! It's here just in time for summer.[...]

Peanut Butter Pillows


I've not been feeling well enough to whip up new ice cream flavors, but today I decided that I had to try the Peanut Butter Pillows recipe from the Post Punk Kitchen blog.

(image) It's basically peanut butter fudge wrapped in a thin layer of chocolate cookie dough and baked until the dough is just firm enough to handle. And then you take them out of the oven and shove them in your mouth and they're all melty and gooey and ZOMG you just want to die right there because nothing in your life will ever be better than that moment right there. But then you take another bite, and OMG it's still amazing.

(Photo from the PPK blog/Flickr pool. Their pictures are prettier than mine.)

Apple Crumble Ice Cream


One of my all-time favorite desserts is Annie's Apple Crumble, so named because a wonderful lady named Annie shared her recipe with me. This particular apple crumble is always a huge hit at potlucks. My husband likes it best when served with a scoop of ice cream. So tonight, with an apple crumble baking in the oven, I thought...why not mix them together? Genius! (And the best part is that you only need part of the apple crumble for the ice cream, so you will have more crumble leftover!)

First, the apple crumble recipe. Then the genius mash up.

Annie's Apple Crumble

5 large Granny Smith apples, peeled and sliced approx. 1/4 - 1/2 inch thick
1 tablespoon lemon juice
1 heaping teaspoon cinnamon
1 dash nutmeg
1 cup sugar, divided into two ½ cups
½ cup flour
½ cup rolled oats
½ teaspoon baking soda
½ teaspoon baking powder
1 pinch salt
½ cup vegan margarine, such as Earth Balance

Preheat the oven to 350 degrees. In a large bowl, toss the apples with lemon juice, cinnamon, and nutmeg. Place the apples in a lightly oiled 8 x 8-inch square or 9-inch round baking dish. Sprinkle ½ cup sugar on top. Bake for 10 minutes.

While the apples are baking, make the crumble topping. Mix the flour, remaining ½ cup sugar, oats, baking soda, baking powder, and salt together in a bowl. Cut the margarine into small pieces and mash it into the flour mixture with a pastry cutter, a fork, or your fingers. The mixture will be crumbly and coarse.

When the first 10 minutes of baking are over, spread/sprinkle the topping over the apples. Bake (still at 350) for another 30 – 35 minutes, or until the topping is golden.

Ice Cream

2 cups soy creamer (or any non-dairy milk)
1 cups soy milk (or any non-dairy milk)
¾ cup sugar
¾ teaspoon cinnamon
dash nutmeg
2 tablespoons arrowroot
2 teaspoons vanilla extract
1 cup Annie's apple crumble, with the apple bit kind of chopped a little so it'll mix in easier

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, sugar, cinnamon, and nutmeg together in a saucepan. When the mixture has just started to boil, take off 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.

Set the ice cream mixture aside to cool. Meanwhile, take your apple crumble--be sure it's not hot anymore!--and scoop out about 1 cup. If there are any large apple slices, cut them up a little so they will mix more easily into the ice cream. Break up the crumble topping if it's baked into a solid mass. The goal will be to spread the crumble bits throughout your ice cream base.

Freeze according to your ice cream maker’s instructions. Add the apple crumble in the last 5 minutes of freezing.

All I Want for Christmas


Cross-posted from my other blog:

One of the most challenging aspects of being sick has been that I can't do all--or even a fraction--of the things I used to do. Some things I miss are small, like burlesque dance classes or trying new cookie recipes. Other things are much larger, and the one thing I most want to do again is leaflet for Vegan Outreach.

I'm an activist. But the key component there is "active." And I just can't be active the way I want to be. Back in 2003, when I realized that my calling was animal rights activism, I had this light bulb moment--this is what I'm supposed to do during my time on this planet. It was a moment of absolute clarity of purpose.

When I started volunteering for Vegan Outreach, I found what I believe to be the single most effective way to channel my activist energy. I leafleted schools in Arizona, and when we moved to California, I jumped in with both feet. I leafleted across the Bay Area, and I'd go on road trips to Southern California to leaflet schools in San Diego and Orange County. All told, I've handed out over 54,000 Vegan Outreach booklets on college campuses.

In the past year, I've handed out zero booklets. I've simply been too sick get out into the field. Which is where I know I belong. But I can't do it right now.

Which is where you come in. Yes, you, dear reader! Because Vegan Outreach doesn't run on energy alone. We've got the most amazing staff and group of volunteers, and our outreach efforts have been massively successful. In the fall semester of 2008, we reached over 130,000 more students than we did in the spring semester. And while we couldn't do this without the energy of our members, we also couldn't do it without financial support.

As you know, I'm on the VO board of directors, and I get the financial reports. I can tell you that we don't waste money. Our paid staff members take exceedingly modest salaries, so that the money donated can be used for our stated purpose: to decrease suffering.

Every Christmas Nick and I ask for donations to Vegan Outreach, so this request is not going to come as a surprise. However, this year I'd like to ask you VERY LOUDLY. Because I've been sick, I haven't been able to contribute my physical energy to Vegan Outreach. I honestly cannot express how frustrating (and depressing) this has been. So if I could have one magic wish this Christmas, it would be to regain my full health so that I could jump back into leafleting and making this world a better place, one little piece at a time. But I'm not going to be well by Christmas. I've got months, if not years, ahead of me.

So I'm asking that, rather than purchasing a gift for me, you make a donation to Vegan Outreach in my honor. Vegan Outreach runs on energy and generosity. You can't give me energy, but you can direct your generosity. Any money you would spend on a gift for me, no matter how small, I would prefer be given to Vegan Outreach. Nothing could touch me more, especially this year.

You can donate securely online at We currently have a matching donation challenge, so your donation will be doubled--so remember to mark your donation for the matching challenge in the "comments" section of the donation form!

Cranberry Sorbet


Growing up, I never had fresh cranberries. The only cranberries I'd have all year were that disgusting cranberry jelly stuff in a can. Luckily, my horizons have expanded since then. Still, I don't much care for any sort of cranberry relish on Thanksgiving.

Luckily, Habanero reminded me about the magic that is cranberry sorbet. So mix it up a little this Thanksgiving and Christmas, and replace your relish--or that nasty jelly stuff--with sorbet!

I don't have my own cranberry sorbet recipe (I use one from a cookbook), but here are some fabulous links to get you started on your sorbet adventure:

Fresh Cranberry Sorbet from the Fat-Free Vegan
Cranberry Sorbet with Grand Marnier from
Cranberry-Pineapple Sorbet from

I like to top my cranberry sorbet with some toasted chopped walnuts, but candied orange peel would also be lovely. Or go naked and just enjoy the sorbet on its own!

Thanksgiving Spotlight


Next Thursday (November 27) is Thanksgiving here in the United States. I hope all of my readers will have a wonderful holiday. Unfortunately, vegans can end up feeling out of place at many tables, if celebrating with friends or family who insist on having a huge dead bird on the table. And proposing your own vegan Thanksgiving might not go over so well with everyone (but give it a try anyway). Often a compromise must be reached--even if we don't like it.

(image) So this year I'd like to spotlight Pumpkin Ice Cream. It's one of the first ice creams I ever tried, back in the day when it was absolutely impossible to find more than four flavors of vegan ice cream, even at specialty stores. I still love this ice cream, and it's perfect this time of year. (If you want to make it really decadent, you can use part or all coconut milk.) I think it will please even the most critical non-vegan relative.

Gluten-free ice cream?


I recently received an excellent question: Which of my ice cream recipes are gluten-free?

I am not super-familiar with strict gluten requirements--much of this will depend upon how sensitive an individual is to gluten. Many foods may have been exposed to gluten during manufacturing, so when in doubt, ask the company. For example, you might need to check if your preferred brand of chocolate chips or vanilla extract is totally gluten-free. Companies are usually good about responding to consumer questions (and they might already have a FAQ on their website). Also, the more companies hear that there is a demand for gluten-free products, the more likely they are to produce them! (Same goes for vegan products--so make your voices heard!)

In general, most of my recipes are gluten-free if your non-dairy milk is totally gluten-free--and it probably is. My recipes tend to follow this formula:

non-dairy milk + sugar + flavor base (fruit, extracts, spices, etc.) + arrowroot = ice cream

So usually you're in the clear. And some of the recipes that would otherwise contain gluten can be made gluten-free if you make simple substitutions. For example, if you use gluten-free cookie dough in the Cookie Dough Ice Cream recipe, even if other people would use a wheat-based dough.

However, if you are in doubt, play it safe and pick another recipe that you know you can enjoy. If you have questions about a particular ingredient (or gluten-free diets in general), this is an excellent resource. They've got lists of safe and unsafe ingredients, info about particular companies, and much more.

If any of my readers have tips or gluten-free vegan recipes to share, I'd love to hear from you in the comments. Anyone got a great GF brownie recipe? Cookies? Got a GF vegan blog? Inquiring minds want to know.

Barack-y Road Ice Cream


Can we make a delicious rocky road ice cream? Yes, we can! Can we make it without dairy? Yes, we can! Can we make it without soy? Yes, we can! Gluten-free? Yes, we can! To celebrate Barack Obama, I wanted to bring together bipartisan elements--coconut and chocolate, marshmallow fluff and almonds--to create one amazing ice cream. An ice cream that celebrates multiple flavors at once, that reaches out even to non-ice-cream-lovers, offering a friendly hand, inviting them into the ice creamery of our country.Just as we can change coconut milk, sugar, and chocolate during the ice-cream-making process, our support of Barack Obama can lead to massive and much-needed change in our government. Can we make ice cream? Can we create change? YES, WE CAN! 3 c. coconut milk 1/2 c. sugar 1 1/2 c. chocolate chips 2 T. arrowroot 1 t. vanilla extract 1 t. chocolate extract (optional, but yummy)1 c. Suzanne's Ricemallow Creme (or 1 c. chopped vegan marshmallows)1 c. chopped or sliced almonds Mix arrowroot with 1/4 cup coconut milk and set aside.Mix the remaining coconut milk, sugar, and chocolate chips in a pan, heating gently to melt the chocolate, whisking every minute or so. Once the chocolate has melted, bring the mixture to a low boil. When the mixture has just started to boil, remove from heat and immediately stir in the arrowroot slurry. This should cause the mixture to thicken a little; it will thicken more when cooled. Add vanilla and chocolate extracts. Set the ice cream mixture aside to cool. Freeze according to ice cream maker instructions, adding the chopped/sliced nuts in the last five minutes of freezing. If you are using chopped marshmallows, add these with the almonds. If you are using the marshmallow creme, transfer the ice cream to your storage container in batches. Layer the marshmallow fluff with the ice cream. You could also drag a butter knife through the mixture to additionally swirl the fluff (kind of like when you make a marble cake). Stick the thing in the freezer to bust out at your next campaign party.-----------------------------Now that you've got your ice cream, I'm stepping aside for my guest blogger and sous-chef, my wonderful husband, Nick: Hello fellow ice cream fans,In 2004, I watched both presidential debates, and vice presidential debates. I shouted at the screen, I picked over the rhetoric afterward, and when election day came I voted. That night I watched the results come in, one state at a time, with a mounting sense of dread and disbelief. How, I asked myself, could the country made such a fundamentally wrong choice? It was only this winter, as the new presidential campaign got underway that I realized one of the major problems in 2004. I hadn't gotten involved.The country chose the way it did partly because I (and others like me) sat on the sidelines and expected the world to change. Which is why I'm writing you today. This year I'm involved. I'd like you to join me.If you remain unconvinced that Obama's the best choice, I'd like an opportunity to convince you a few paragraphs from now. But if you already know you're going to vote for Obama, then here's what you can do to take your support to the next level:1. Register to vote. Depending on where you live, the deadline may be fast approaching!2. Volunteer for the campaign. The Obama campaign has made it really easy to volunteer. For instance, this spring, I called voters in key primary states. All I had to do was click a few links and dial some numbers. If you're not into calling people, there are dozens of ways to get involved. You can volunteer a few hours a week and make a difference.3. Donate to the campaign. Even just a few dollars can make a difference! (This is my personal fundraising page.) Small donations m[...]



I apologize for the lack of new recipes. As I've mentioned in previous posts, I've been ill for some time. And as much as I love ice cream and blogging, I'm reserving what little energy I have for more mundane tasks. My illness is not life-threatening, but it's a major pain in the ass. I'm running at about 20% capacity, both physically and mentally, and I've had to put much of my life on hold.

It's been a difficult time, but I've used the experiences I've had to learn and grow. Clouds and silver linings, lemon and lemonade, all that crap. Seriously, though, while I am very frustrated with being ill, I think that this period in my life has taught me a lot about patience, acceptance, and what I value most.

I have started a new course of treatment (combining Western and "alternative" medicine), and along with the support I've received from Reiki and shamanic healing, I have reason to be cautiously optimistic about my prospects for recovery.

I'd like to thank all my readers who have expressed concern and offered support, even though I've not been delivering the recipes for which this blog was created. I hope that soon I will return from my little sabbatical and dish up some crazy delicious vegan goodness.

Stevia, Splenda, and Other Sweet Things


I'm asked about sugar alternatives so frequently that I figured I should just write a post about the topic. I have no personal experience with using stevia or artificial sweeteners. My husband and I don't care for them at all. My husband has a very strong dislike of stevia in particular. So I've never used it in my ice cream recipes.

However, a little Internet research has led me to believe that you could probably substitute 1 teaspoon of pure stevia (no fillers to bulk up the powder) per cup of sugar in my ice cream recipes. I think that Splenda can be substituted cup for cup (1 cup sugar = 1 cup Splenda). Of course, there are many other sugar alternatives out there, but with a little experimentation, you can probably find something that works for you.

I'd love to hear your comments about what you discover. It will help other readers, too, because I have no plans to abandon my evaporated cane juice (or whatever you want to call it).



When I started this blog, I didn't realize that I'd have so many readers, much less that they would come from so many different parts of the globe! So I hope I can be forgiven for not mentioning until now that all of my ingredient measurements are "we're afraid of the metric system and refuse to join the rest of the world" American-style. Furthermore, I tend to abbreviate cups to "c." and teaspoons to "t." So here's the breakdown of what it all means:
  • C. = cups. If liquid, it means a 8-oz liquid cup. If dry, it means a dry measurement cup.
  • t. = teaspoon.
  • T. = tablespoon.
Here's a handy website for converting cups and teaspoons and the like into grams.

P.S. I again apologize for the lack of new recipes. I've got one in the works, but I'm still rather ill. I'm exploring both traditional and non-traditional, Western and non-Western treatments, but it is a very slow process and very little is helping. My illness is not life-threatening, but it does slow me down quite a bit.

Coconut Bliss: A Review


Fear not, dear readers! My recent absence from blogging is not because of my very bad veganness or because I'm bored with ice cream. Unfortunately, I've been ill for a few months now, and haven't had the time or the energy to make up any new recipes. (And, no, before you ask, I am not ill because I am vegan. I've seen four internists, six specialists, two naturopaths, two acupuncturists, and one shaman. No one has suggested that my diet has any relation to my ongoing illness.)

Anyway. Since I'm not up to making my own ice cream, my poor husband has had to start buying his ice cream at the grocery store. However, this led to a wonderful discovery! I heard about Larry and Luna's Coconut Bliss from a reader quite some time ago, but I didn't purchase any until recently. My husband found it at our local co-op, and it was on sale. Normally this runs about five or six dollars a pint--yikes! Since it was on sale, though, he picked some up for us to review. Our sample: Cherry Amaretto.

(image) The verdict: I love that I can recognize all the ingredients on the label: organic coconut milk, organic agave syrup, organic cherries, organic vanilla extract, organic almond extract. Cool. (They're also gluten-free, which is great for those with allergies.) Also, the texture was quite creamy, though it does freeze pretty hard. The label says to let it sit at room temperature for five to ten minutes before serving. I'm too impatient and would just microwave it for a few seconds to soften it up. And, most importantly, it was yummy. I think my husband polished off the entire pint in about four days.

Unfortunately, this brand isn't available nationwide
yet. Their website says you can check stores in Washington, Oregon, Northern California, Hawaii, Alaska, Montana, and Idaho. If your local Whole Foods or other health/natural food store doesn't carry it, you can always request that they try carrying it!

The Very Bad Vegan


Apparently, my last post about Guinness Ice Cream has alienated about half my blog readers, who are convinced that I am a VERY BAD VEGAN.They are so very right. I am a terrible vegan. Once I bought fortified juice that contained vitamin D3. I eat in restaurants that serve meat, and I don't harangue the staff about whether my food is cooked on the same grill as animal products. I have accidentally purchased cereal that contained honey--and then ate it anyway. I don't own a copy of Animal Ingredients A to Z.Actually, I did own a copy once, shortly after becoming vegan. I remember flipping through the pages and feeling overwhelmed that I would have to memorize this long list of often obscure ingredients and contact each company from whom I purchased food or other products to ask if they used, at any point, any one of thousands of animal-derived ingredients. Part of me thought that this would make me way hard core, the baddest-ass vegan on the block. The rest of me thought that maybe this vegan thing was, like all my friends kept telling me, way too extreme and difficult and not at all practical.Since then, I've come to realize that obsessing over minute traces of hidden ingredients (or accidental "contamination" in restaurants) makes veganism look like it's not very much fun and takes way too much work. I'd much rather people spend time with me and come away with the impression that veganism isn't a militant all-or-nothing battle to prove my street cred, but rather a way to reduce the suffering of animals. I personally agree with Matt Ball, co-founder of Vegan Outreach and generally supernice guy,Conversely, for every person we convince that veganism is overly-demanding by obsessing with an ever-increasing list of ingredients, we do worse than nothing: we turn someone away who could have made a real difference for animals if they hadn't met us! Currently the vast majority of people in our society have no problem eating the actual leg of a chicken. It is not surprising that many people dismiss vegans as unreasonable and irrational when our example includes interrogating waiters, not eating veggie burgers cooked on the same grill with meat, not taking photographs or using medicines, etc.Instead of spending our limited time and resources worrying about the margins (cane sugar, film, medicine, etc.), our focus should be on increasing our impact every day. Helping just one person change leads to hundreds fewer animals suffering in factory farms. By choosing to promote compassionate eating, every person we meet is a potential major victory.Admittedly, this results-based view of veganism is not as straightforward as consulting a list. Areas of concern range from the example we set to the allocation of resources, asking questions such as: Do I bother asking for an ingredient list when with non-veg friends and family, perhaps not eating anything, and risk making veganism appear petty an[...]

Guinness Ice Cream


Danielle F. sent me this recipe. She says, "I'm not a vegan, and frankly, I know nothing about it, but I have a friend who is lactose intolerant, and I found this recipe for Guinness ice cream that I wanted to try but wanted her to be able to eat, so I adapted it using your website and recipes. Thought I'd share. I realized afterwards that Guinness is actually a genius choice for vegan ice cream because it already has a creamy flavor."

I use arrowroot powder to thicken my ice creams, but Danielle skipped the arrowroot altogether, so I'll leave it out of the recipe, as well. Here's Danielle's awesome creation:

2 c. soy creamer (or other non-dairy milk)
1 c. soy milk (or other non-dairy milk)
12 oz. Guinness
3/4 c. sugar

Whisk ingredients together by hand. For best results, chill before freezing. Then freeze according to your ice cream maker's directions. Enjoy! Raise a scoop in honor of Danielle!

Danielle notes that this recipe made more liquid than her ice cream maker could handle in one freezing cycle. So you can either scale back the amounts, or freeze in batches. Don't overfill the ice cream maker. It makes the baby Jesus cry.

Chocolate Candy Cane Ice Cream


Chocolate and mint go so well together, and now that candy canes are everywhere, I just had to mix the two. If you want to skip the chocolate for pure candy cane bliss, just follow the recipe variation listed below.

2 c. soy creamer (or any non-dairy milk)
1 c. soy milk (or any non-dairy milk)
¾ c. sugar
1½ c. chocolate chips
2 T. arrowroot
1 t. vanilla extract
2 t. peppermint extract
1 c. chopped candy canes

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, sugar, and chocolate chips together in a saucepan. Heat gently until the chocolate melts, then bring to a boil. When the mixture has just started to boil, take off the heat and immediately 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).

Add the vanilla and peppermint extracts.

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add the chopped candy canes in the last 5 minutes of freezing.


Candy Cane: Omit the chocolate chips. Add an additional cup soy milk.

Prickly Pear Ice Cream


Below you will find two recipes for prickly pear ice cream: the recipe I actually made, and the recipe I would eventually like to make. See, I used to live in Arizona, where I took prickly pear fruit for granted. You could just walk out to your yard (or your neighbor’s) and pick the prickly pears. Now I’m in Seattle and have a great plum tree, but no cacti. My mother-in-law graciously gave me a bottle of prickly pear syrup, which I used in the first recipe below. The syrup would make a great addition to lemonade or margaritas, but sadly tasted more like sugar than prickly pear. (This didn’t keep us from enjoying the ice cream, mind you!) I think if I could find prickly pear concentrate, this method would produce better results. The second recipe is what I will try to make when I get my greedy little paws on some prickly pears. It will also be a great chance to use agave nectar in ice cream, since you’ll have this whole desert thing going on. Recipe #1: 2 c. soy creamer, or any non-dairy milk1 ½ c. soy milk, or any non-dairy milk¾ c. prickly pear syrup2 T. lime juice2 T. arrowroot powder2 – 4 T. tequila (optional) Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside. Mix the soy creamer, soy milk, prickly pear syrup, and lime juice together in a saucepan. When the mixture has just started to boil, take off 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). Set the ice cream mixture aside to cool. After the mixture is cool, stir in the tequila, if using. Freeze according to your ice cream maker’s instructions. Recipe #2: 5 - 6 ripe prickly pear fruits2 c. soy creamer, or any non-dairy milk1 ½ c. soy milk, or any non-dairy milk½ c. sugar (or ¼ c. agave nectar)2 T. lime juice2 T. arrowroot powder2 – 4 T. tequila (optional) Carefully (they have spines!!!) peel the prickly pears and puree in a food processor. Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside. Mix the pureed prickly pears, soy creamer, soy milk, lime juice, and sugar (or agave nectar) together in a sauce pan. When the mixture has just started to boil, take off 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). Set the ice cream mixture aside to cool. After the mixture is cool, stir in the tequila, if using. Freeze according to your ice cream maker’s instructions.[...]

New Non-Dairy Cream!


The Urban Housewife brought my attention to a new non-dairy, soy-free cream! It's called MimicCreme, and the main ingredients are almonds and cashews. You can buy both sweetened and unsweetened varieties. Unfortunately, my cashew allergy prevents me from actually trying this, but it sounds like a winner to me! You could use it to replace some or all of the soy creamer/non-dairy milk in ice cream recipes. You can learn more about it here. If you try it, please leave a comment and let us all know how it is!

Have you voted yet?


More specifically, have you voted for me? The VegNews Awards polls close on September 1, so get your voting action on. Do it for the children. Or, you know, for me. Either way is OK.


Carrot Cake Ice Cream


This ice cream recipe has two awesome results. The first, obviously, is the ice cream. The second is that you have to make carrot cake, and you won’t use it all, so you’ll also have carrot cake! You can eat carrot cake topped with carrot cake ice cream! It’s carrot cake insanity!

I used the carrot cupcake recipe from Vegan Cupcakes Take Over the World, but you can use any carrot cake you want. But seriously, y’all, the recipe in VCTOTW is freaking fantastic—absolutely the best carrot cake I’ve ever had. I also use the vegan cream cheese frosting recipe in the book, but I decrease the margarine and increase the cream cheese for a little more zing. Please note that the carrot cake chunks in the ice cream are unfrosted—wait to frost the remaining cake/cupcakes until after you’ve taken out the cake you need for the ice cream.

2 c. soy creamer (or other non-dairy milk)
½ c. soy milk (or other non-dairy milk)
1 8-ounce container vegan cream cheese
¾ c. brown sugar
½ t. cinnamon
¼ t. powdered ginger
pinch allspice (optional)
pinch nutmeg (optional)
2 T. arrowroot
1 t. vanilla
2 c. crumbled carrot cake chunks

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, vegan cream cheese, sugar, and spices together in a saucepan, and heat. As the mixture is heating, gently whisk the ingredients together to break apart the cream cheese. By the time the mixture starts to boil, the cream cheese should be completely mixed in. When the mixture has just started to boil, take off 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.

Set aside the ice cream mixture to cool. While this is cooling, line a baking sheet with waxed paper or parchment paper. Spread the carrot cake chunks across the baking sheet and place in the freezer. If you do not freeze the carrot cake chunks, they will crumble completely when you add them at the end of the freezing process. This still produces an awesome ice cream, but if you want chunks of carrot cake in your finished product, you need to freeze the cake pieces in advance.

Freeze ice cream mixture according to your ice cream maker’s instructions. In the last five minutes of freezing, drop in the individually frozen pieces of carrot cake.

Cherry Ice Cream (with Variations)


My first attempt at making cherry ice cream involved a bleak winter day and frozen cherries from Albertson’s. The results were predictably flavorless and rather dismal. Good cherries are essential for cherry ice cream. So this time I purchased fresh, organic cherries and pitted them myself, flinging bright red cherry juice all over the kitchen so that it looked like something you’d expect on CSI, minus Gil Grissom and the little flashlights. The clean-up was a pain, but it was totally worth it. (I personally recommend making the Cherry Almond Delight variation.) P.S. The red food coloring is totally optional, but it makes the ice cream much prettier than the reddish-brown natural cherry color.

2 c. pitted cherries, quartered
½ - ¾ c. sugar, depending on how sour your cherries are
Splash of water
2 c. almond milk (or any non-dairy milk)
2 T. arrowroot powder
1 t. vanilla extract
½ - 1 t. almond extract (optional)
Few drops red food coloring (optional)


Place 1¼ cup of the pitted cherries and the sugar in a medium saucepan. Add a tiny splash of water and bring to a boil, stirring to mix the sugar and the cherries. Once the cherries are getting soft and yummy and sweet, pour them into a blender and puree.

Pour the puree back into the saucepan and add the almond (or other non-dairy) milk. Bring the mixture back to a boil. When the mixture has just started to boil, take off the heat and immediately 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).

Add the vanilla and almond extract (if using). Add red food coloring until you’re happy with the shade of pink/red.

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add remaining cherries in the last five minutes of freezing.


Cherry Almond Delight: Definitely use 1 teaspoon almond extract. Add ½ cup sliced, toasted almonds along with the sliced cherries in the last five minutes of freezing.

Cherry Chocolate Chip: Add ¾ cup chocolate chips along with the sliced cherries in the last five minutes of freezing.

Dandy Brandy Cherry: Add ¼ to ½ cup cherry brandy after the ice cream mixture has cooled, but before you freeze it.

Frequently Asked Questions


It’s about time I drew up a FAQ, isn’t it? Thought so. So here are the answers to a bunch of questions. Yup. Q. Do you have any general guidelines or advice? A. You bet. Check ’em out here. Q. What kind of texture should I end up with after freezing? My ice cream is too soft! My ice cream is too hard! I want my ice cream to be just right! A. After you’ve finished freezing the ice cream in your ice cream maker, it’s usually the texture of soft-serve ice cream. You probably won’t eat it all right away, so you can store the rest in the freezer. It will harden. A lot. It’s going to be harder than store-bought ice cream because it’s not whipped around and aerated the way commercially made ice cream is. If it’s too hard to scoop, just zap it in the microwave for ten seconds or so. If your ice cream is too soft after freezing it in your ice cream maker, you may have fallen to a couple of common pitfalls. First, the colder the ice cream liquid is before freezing, the easier it is to freeze. I usually leave my liquid in the fridge for several hours to overnight. Second, if you have an ice cream maker that utilizes a freezing container that must be frozen first, make sure that it’s properly frozen. My ice cream maker has one of these, and I just leave it in the freezer at all times. If you want to make the ice cream softer/creamier right of the freezer, you can do a couple of things. The first is to increase the fat content. The more fat the ice cream contains, the softer it will be in the freezer. You can use a non-dairy milk with a higher fat content (e.g., coconut milk), or you can add fat yourself. Adding ¼ cup flax oil is a great way to give your ice cream an omega-3 boost while making it creamier, too. You can use any other oil you like, but if you use flax oil be sure to whisk it in after the cooling period (prior to freezing) because heat can damage flax oil. Adding alcohol to your ice cream will also prevent it from freezing as hard. If you’ve ever put a bottle of vodka in the freezer before making martinis, you’ve noticed that it doesn’t freeze. So mixing in ¼ cup to ½ cup booze after the cooling period (so it doesn’t boil off) will make the ice cream more difficult to freeze. If you choose this route, be sure to use a flavor that blends well with your ice cream. For example, brandy goes well with chocolate; tequila goes well with lime or lemon; rum is essential for rum raisin. Please note: This will not make you get drunk on your ice cream. You might notice the flavor of the alcohol, but you won’t get tipsy. Bummer, I know. Q. What about using sweeteners other than sugar? Can I use agave nectar? Brown rice syrup? What about sugar-free ice cream? A. I like using plain sugar in most recipes because it has a very neutral flavor that won’t influence the overall flavor of the ice cream. If I want a deeper molasses flavor, I’ll use Sucanat or brown sugar, or even molasses. (I even have a recipe for molasses ice cream!) If you have concerns about how “vegan” white sugar is, I would encourage you to first read this, and then if you’re still upset with me for using white sugar (or “evaporated cane juice,” as I do), rest assured that you can find sugar that hasn’t been processed using bone char. I will probably eventually experiment with brown rice syrup, agave nectar, and maple syrup. In the mean time, if you experiment with a[...]