Friday, July 10, 2009

Vanilla Ice Cream (with Cookies n' Cream Variation)

So here is the last in my series of ice cream posts covering the basic flavours. I just served it to my non-vegan (but vegan friendly) parents and they gave it major thumbs up. Again, this recipe is just what I did--feel free to replace and experiment to fit your lifestyle and dietary needs. Next, I would like to explore the world of fruit sorbets and sherbets. I will also get back to posting actual food recipes lest you think that all we do here is sit around gorging on ice cream.

INGREDIENTS
- 2 cups soy milk
- 1 vanilla bean
- 1 cup sugar (probably could be reduced to 3/4 cup)
- 2 tbsp arrowroot
- 1 can coconut milk, stored in a cool place
- soy creamer, or soy milk

METHOD
1. Place soy milk in a saucepan over medium heat. Slit vanilla bean down the middle and scrape out the insides into the soy milk. Add the bean as well and simmer for about 20 mins (I don't think any longer will add any more vanilla flavour).
2. After 20 mins the milk will have reduced by about 1/2 cup. Measure and bring liquid back to 2 cups. Add sugar and bring to steaming over medium heat.
3. While soy milk is heating back up, skim coconut cream from the coconut milk and add enough soy creamer (or milk) to bring the volume to 2 cups. Whisk smooth, then take about 1/2 cup of the mixture and mix with the arrowroot, making sure it is totally dissolved.
4. When the milk is steaming, slowly whisk in arrowroot mixture and cook, whisking constantly, until mixture is thick and glossy. Whisk in coconut mixture. It should still be glossy--if not, cook until it is.
5. Remove from heat and let cool. When cool, remove vanilla bean, cover, and refrigerate overnight.
6. Make ice cream according to the directions that came with your maker.

CHEAPER VERSION
- replace vanilla bean with 2 tsp vanilla extract (the real stuff). Skip steps 1 and 2, and add the vanilla at the end with the coconut cream.

COOKIES n' CREAM VARIATION
- crumble 12 chocolate sandwich cookies and add to mixture during the final three to four turns of the machine. You can probably get away with reducing the vanilla to 1 tsp, too.

20 comments:

Millie said...

Oh my you also make ice cream...fantastic. Your wife is a very lucky girl.

Julee said...

I came across your website while looking for ideas for my son's first birthday party. We are raising him vegan. None of the guest are vegan. I am glad I stumbled across your sight.

kelli said...

the ice cream looks delicious. you've got me wanting an ice cream maker!

not to sound like the vegan police but are the chocolate sandwich cookies vegan? just wondering...

dreaminitvegan said...

Thanks so much for the recipe, it looks like a great treat.

Glauce said...

I need to find arrowroot here in Dublin and try some ice cream recipes. I love ice cream and there aren't many vegan options to buy here.

VeganCowGirl said...

looks great!

harcoutbreton said...

Nothing could be better than a tasty beautiful ice cream under a beautiful sunny summer day. Definitely gonna try it, thanks for the recipe.

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Tessa said...

Mmm! I've been making lots of vegan ice cream with a coconut milk base, and it's delicious! I'll have to try this recipe because cookies and creme is one of my favorite flavors! Thanks for posting this recipe!

Ace K. Tankskank said...

Kelli- Oreos are vegan pretty much 95% of the year (check the package to make sure), and Food Club & Generic brand sanwich cookies are vegan.

Rachel said...

does this actually have a coconut flavor or is the coconut mixed enough that is relatively tasteless? I ask because I don't like coconut flavor but your ice cream looks so good I want to try it. Thanks!

tofuparty said...

mmmm, looks delicious!

Cynthia A. said...

If you can't eat soy, do you think that the ice cream would work with almond milk? My friend cannot have dairy or soy currently due to a combination of breastfeeding (baby's sensitivities to dairy) and mom's sensitivities to soy. Thanks!

Vegan Dad said...

I think almond milk would be fine--maybe even better than soy.

Vegan Dad said...

Rachel,
It's not overly coconuty, I think. The flavour is there, but it's not like eating pina colada ice cream.

CMD said...

How much soy milk does this need?
This looks so delicious I can't wait to try it!

Vegan Dad said...

CMD,
You need 4 cups of liquid in total. The first 2 cups of soy milk get heated with the arrowroot. You then get the coconut cream (about a cup) and add soy milk until you get 2 cups. You mix it all together to get 4 cups of liquid.

linnyleer said...

I am a little unsure as to the coconut adding. Do you just add the skimmed off coconut cream or just the remaining milk?

Thanks

Seth said...

Did you use just regular Silk style sweetened soy beverege here or do you usually use the unsweetened milk?

LifeChanger said...

I accidentally put in 3 tbsp of arrowroot the other day (I make this recipe all the time) and it made it even ice creamier! The before mixture looks like pudding but after going thru the ice cream maker it is awesome.

Cassandra said...

I used the base, less most of the vanilla, to make peppermint chocolate chip ice cream... 1 1/2 tsp of peppermint extract, 1/2 tsp vanilla, 6 drops green food colour, 1 cup mini semi-sweet chocolate chips. DREAMY :)