Vegan Frozen Dessert Recipes

Ginger Snap Cookie Ice Cream

Sun, 04 Sep 2011 21:03:30 -0400

Trying cake batter ice cream recently I was intrigued of the concept of blending two completely different types of desserts. I loved how the ice cream takes on the unexpected flavor of cake batter but still has the consistency of ice cream. What could I get away with in an attempt to blend flavors and textures that would contrast but also compliment each other? I have a flavor experience burned in my memory from some point in my life where I had vanilla ice cream oozing over a ginger snap cookie. I realized that this was what I must try. Should I grind the ginger snaps and steep them in non-dairy milk or just blend them in the ice cream recipe before processing in the ice cream maker? Would I still need to add the same ratios of ingredients as my Vanilla Ice Cream recipe?

Vanilla Ice Cream

Mon, 08 Aug 2011 01:25:21 -0400

Few desserts are as satisfyingly simple as vanilla ice cream. I’ve had my fill of several dozen different styles over the years and I’ve developed a preference for what I believe to be optimal qualities in ice cream. I believe it should be smooth, delicately melt into a creamy base in your mouth but not linger for too long and not have off flavors. I don’t prefer ice creams that are frozen into a block of ice, nor do I approve of ice creams that have the texture and taste of ice milk. So how do you develop a soft, creamy, flavorful vegan vanilla ice cream recipe without using eggs or dairy? While we're on the subject of ice cream, how do you develop an assertive vanilla flavor while not being over-the-top and making it taste artificial?

Hazelnut Coffee Ice Cream

Wed, 22 Sep 2010 01:21:20 -0400

This Hazelnut Coffee Ice Cream recipe takes advantage of hazelnuts, also known as filberts for it's base and to enhance coffee flavors. Early trials of this vegan ice cream used toasted hazelnuts which brought out slightly deeper hazelnut flavors but left miniscule pieces in the ice cream which affected creaminess. If you have a VitaMix, go ahead and toast them. If you have a regular blender leave the hazelnuts untoasted so creaminess isn't affected. The ice cream will be delightful either way, especially when topped with Double Chocolate Sauce.

Coconut Rum Raisin Ice Cream

Wed, 15 Sep 2010 04:30:51 -0400

This Coconut Rum Raisin Ice Cream recipe is a great example of how suitable coconut milk can be as a rich, creamy base in vegan ice creams. The coconut flavor is further enhanced by the addition of toasted shredded coconut then complimented by just the right amount of rum soaked raisins. It's important to note that adding more than 2 Tablespoons of rum is discouraged because it will drastically increase the freezing temperature resulting in ice cream that's too soft.

Double Chocolate Brownie Chunk Ice Cream

Sun, 08 Aug 2010 00:01:58 -0400

This Double Chocolate Brownie Chunk Ice Cream recipe was going to be called Triple Chocolate Brownie Chunk Ice Cream due to it's use of two different types of chocolate and brownie chunks mixed in. Then I realized that things were starting to get out of hand and I had to look out the window and count to ten. Its still full of chocolate though; This Category 1 chocoholic wouldn't lie. It's a great way to use up those extra vegan brownies you have lying around that you've desperately been trying to eat. Wishful thinking, no? Drizzling some Double Chocolate Sauce over the top is highly recommended.

Blueberry Frozen Soy Yogurt

Tue, 08 Sep 2009 04:59:54 -0400

This Blueberry Frozen Soy Yogurt recipe is super simple to make. It's just unsweetened vegan soy yogurt mixed in an ice cream maker with the fruit jam of your choice. I happened to have blueberry jam when I made this batch. Be sure to use quality soy yogurt. There are some brands out there that don't taste anything remotely like yogurt and they are to be avoided. It's also recommended using quality jam made with sugar instead of high-fructose corn syrup. Be sure to use unsweetened soy yogurt or else your frozen soy yogurt will come out too sweet. This recipe is already on the sweet side so the fruit comes through with intensity.

Sweet Potato Pecan Ice Cream

Tue, 01 Sep 2009 00:40:34 -0400

When this Sweet Potato Pecan Ice Cream recipe is mentioned to passerby one of two things usually happens: people either express great joy or wince and convulse. Sweet potatoes are pumpkin 2.0 people! They have a much more complex flavor than pumpkin so I just cut to the chase and paired them with candied pecans to make this vegan ice cream. You could substitute pumpkin purée if you really wanted to but it's not recommended unless you're stuck on a dessert island with nary a single sweet potato in sight.

Chai Chocolate Chip Ice Cream

Mon, 20 Jul 2009 03:49:13 -0400

Chai is such an awesome hot beverage that it dominates the hot beverage scene to the point of where other hot beverages are jealous. So why not make it dominate the cold and icy scene as well by making it into ice cream? Then add chocolate? Well okay then! This Chai Chocolate Chip Ice Cream recipe uses non-dairy milk and cashew butter for it's creaminess. Raw cashew butter essential for this vegan ice cream due to it's neutral flavor; roasted cashew butter is not recommended because it has undesirable bitter flavors that will throw off the flavor profile.

Strawberry Sorbet

Mon, 03 Mar 2008 06:17:02 -0500

This Strawberry Sorbet recipe is simple to make because it features just strawberries, sugar and just the right amount of lemon juice. Try it with some balsamic vinegar drizzled over it. Sorbet will never be the same again.

Raspberry Sorbet

Mon, 03 Mar 2008 06:14:57 -0500

This Rasberry Sorbet recipe is simple to make because it features just rasberries, sugar and just the right amount of lemon juice. Try it with some balsamic vinegar drizzled over it. Sorbet will never be the same again.

Peanut Butter Maple Ice Cream

Mon, 03 Mar 2008 06:12:52 -0500

This Peanut Butter Maple Ice Cream recipe takes advantage of the alchemy that happens when peanut butter and maple syrup are combined in holy matrimony. These flavors are further binded in this vegan ice cream with the addition of non-dairy milk and a touch of vanilla extract.

Orange Sorbet

Mon, 03 Mar 2008 06:12:29 -0500

This Orange Sorbet recipe is simple to make because it features just orange juice, sugar and just the right amount of lemon zest. Because it's so much better than frozen orange juice.

Fresh Lemon Sorbet

Mon, 03 Mar 2008 06:10:21 -0500

This Fresh Lemon Sorbet recipe is simple to make because it features just lemon juice, sugar and just the right amount of lemon zest. It really hits the spot on a hot summer night.

Banana Walnut Ice Cream

Mon, 03 Mar 2008 06:09:49 -0500

This Banana Walnut Ice Cream recipe makes wonderfully creamy ice cream due to it's extensive use of bananas and cashew butter This vegan ice cream is further enhanced with non-dairy milk, walnuts and a touch of vanilla extract.