Tag: coconut milk ice cream

Vegan

Ice Cream Shmice Cream #11: Blueberry

by Lisa Dawn1 Comment on Ice Cream Shmice Cream #11: Blueberry

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Fresh, delicious, homemade blueberry ice cream! Can you believe that lavender color? Amazing.

Are you wondering why the cone? Well, every weekend we retreat to our house on Long Island. Now that it is gorgeous out, everyone is lining up for ice cream cones at the ice cream shop downtown. They don’t carry any vegan ice cream so we decided to bring our own ice cream and cones into town and walk around town just like everyone else!

2 cans organic coconut milk
3/4 cup vegan sugar
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries *
1 tablespoon freshly squeezed lemon juice (about 1/2 a lemon)

* I freeze fresh blueberries when they get a little soft and keep them at the ready for shakey-shakes and ice cream days.

Combine the coconut milk, sugar, and vanilla.

Puree the blueberries in the food processor with the lemon juice. Pour through a fine mesh strainer and press with the back of a spoon in order to get the smooth blueberry juice. Discard the rest.

Whisk into the coconut milk mixture and refrigerate for at least 2 hours.

Pour the coconut milk mixture into the ice cream maker and churn for 10 to 15 minutes. Place into a freezer safe container and freeze. Enjoy!

Vegan

Ice Cream Shmice Cream #7: Fresh Mint Chocolate Chip Ice Cream

by Lisa Dawn5 Comments on Ice Cream Shmice Cream #7: Fresh Mint Chocolate Chip Ice Cream

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Fresh mint from my friend Joey’s garden inspired this delicious mint chip ice cream. My son loves visiting Joey’s garden because he gets to cut the herbs with the garden scissors. Not only mint but we got basil (which we made into pesto), lemon verbena (which went into my rhubarb sorbet), sage (still waiting on an inspiration for this one but it is keeping well in the refrigerator, kale (we made salad), and even a small watermelon patch (not ready for us yet.)

For the perfect summer treat, top this mint ice cream with homemade chocolate syrup.

2 cans organic coconut milk
3/4 cup vegan cane sugar
1 vanilla bean
20 fresh mint leaves
1/2 cup vegan chocolate chunks

In a saucepan, combine the coconut milk and sugar. Bring to a boil and then take off the heat and pour into a heat proof bowl. Cut the vanilla bean in half and scrape out the seeds. Place the seeds and the bean into the milk along with the mint leaves and let them steep until the milk has cooled. Then, refrigerator for at least 2 hours.

Lift the vanilla bean out of the mixture and pour into the Vitamix. Blend until the leaves are completely processed. Pour the mixture into the ice cream maker and churn for 10 minutes.

Place the chocolate chunks into the food processor and process them finely.

With two minutes left, add the chocolate. When combined, place into a freezer safe container and freeze. Enjoy!

Vegan

Ice Cream Shmice Cream #6: Strawberry

by Lisa Dawn11 Comments on Ice Cream Shmice Cream #6: Strawberry

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Fresh, delicious, homemade strawberry ice cream. The perfect pink color with a few chunks of strawberry. Just the way we like it!

2 cans organic coconut milk
3/4 cup vegan cane sugar
1 teaspoon vanilla extract
1 cup fresh strawberries
1 tablespoon water

Combine the coconut milk, sugar, and vanilla extract. Refrigerate for at least 2 hours.

Hull the strawberries and do a rough chop. Add to the processor with water and puree.

Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes. With two minutes left, add the strawberry puree. When combined, place into a freezer safe container and freeze. Enjoy!