Exploits of a Vegan Wannabe

I can not pinpoint when I began to love ice cream as much as I do. Perhaps I was born with this deep love of frozen confections. I was after all born in February in Michigan, when all things are suspended in ice. Ever since I realized I love to cook (circa two years ago when I went vegan) I have wanted an ice cream maker. I have had grandiose visions of concocting my very own vegan ice cream with bizarre and intriguing ingredients.  Thai Curry Peanut Ice cream anyone?

I have gone back and forth between, “I must have an ice cream maker to survive” and “I won’t use it enough to make it worth the investment.” Well much to my surprise, I found an average machine advertised in the  Aldi sales paper for only $20. Now that is worth the gamble. Twenty bucks is the same price as four pints of my fave vegan ice cream from the grocery store. Ideal opportunity to allow my imagination to run amuck. I brought it home and threw the base of the machine in the freezer for the longest 24 hour waiting period of my life. I was really excited. I have named my fictitious vegan ice cream parlor The Karma Creamery. You never know.

For my first  creation I began with a rich dark chocolate base; the perfect prelude to any flavor combo. As I rifled through the cupboards I found natural coffee extract and hazelnuts, so I threw those in too. I have to admit…..making my own vegan ice cream was really exciting and I can’t wait to do it again. Definitely worth the mini investment.

Vegan Dark Chocolate Coffee Ice Cream w/Hazelnuts

By: S. Duquet

Ingredients

2 cans of light coconut milk

2 Tbsp natural coffee extract

1 Tbsp natural vanilla extract

1 Tbsp Soy Lecithin ( I found this at my local bulk food store)

2/3 Unsweetened cocoa powder

1/3 plus 1 Tbsp sugar ( I used beet sugar. Use more or less if you would like)

1 C rough chopped raw hazelnuts

Make it Happen

~Blend all ingredients except for hazelnuts  in blender or food processor. Chill mixture in freezer for an hour. Blend quickly one last time then pour into ice cream maker following your manufacturers directions.  My ice cream maker says to run for a maximum of 40 minutes (38 of which I could not stop staring into the machine). After 35 minutes, I added the chopped hazelnuts. At 40 minutes I had a very soft ice cream (softer than soft serve). I put it in the freezer and it became harder and scoopable after several hours.

I read what felt like 300 recipes for creating vegan ice cream and the two most common tips were to add Soy Lecithin granules and to pre-chill your mixture for a creamier texture. I did both and the texture was magnificent. I was guessing on the amount of Lecithin but it seemed to work. At first I felt deflated because of all the time and planning required for a pint or two of ice cream until I tasted it. Perfection takes time and we are worth the wait.

If you have vegan ice cream or sorbet recipes…please share the love.

Have a delicious day.

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