We Had a Ball While Making Ice Cream

Print Friendly, PDF & Email
Bowls of ice cream

Frozen Goodness

When I got home after work on Friday, I was delighted to find a package on my doorstep with my new cookbook inside. Not just any cookbook, but an ice cream cookbook! Cookbooks and ice cream are two of my favorite things, and I have them both rolled into one. Sqeeee! Since it’s the weekend, I had a bit more free time on my hands yesterday and decided to give it a whirl. I thought I’d share my results with you so you can try too.

The cookbook I got is a very special cookbook being that it’s vegan and has 150 vegan recipes for ice cream and a couple for toppings like hot fudge – The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the “Real” Thing. Now that I have you wondering, no one in this house is vegan or even vegetarian. With The Kid’s dairy allergy, it’s the only way she can have ice cream. If you’ve never tried vegan ice cream, you’re missing out. It’s just as good as the real thing for the most part, but tends to be lower in fat, calories, and a wee bit healthier for you.

pot on stoveI’m a foodie and as a foodie, I use recipes as a starting point but I throw my own twist into the process. I made a few modifications along the way to the basic vanilla recipe and will give you my version. The reviews for the recipes in this book are glowing so I’m sure if you stick with the real recipe you’ll have no problems either.

  • 1 cup vanilla soymilk (divided)
  • 2 cups soy creamer
  • 1/4 cup sugar
  • 2 Tbsp arrowroot powder
  • Splash of vanilla
  • Cinnamon, to taste

Mix 1/4 cup soymilk with the arrowroot powder and set aside. Heat the creamer, sugar, and the rest of the soymilk in a saucepan until it just starts to boil. Remove from heat and whisk in the arrowroot mixture. It will thicken pretty quickly to a runny pudding consistency. Add as much of the vanilla and cinnamon that you’d like and refrigerate until cold. This part takes about 3 hours, so plan ahead for patience. Once chilled, freeze in an ice cream maker following the directions.

ice cream ballThe Kid and I like to have fun while making our ice cream so we got one of those ball ice cream makers – Play and Freeze Ice Cream Maker Ball. Ours is the pint size and the recipe here makes a quart, so we had one batch yesterday and will make another today. The ball uses rock salt and ice. No electricity needed, so we can hang by the pool and make ice cream. Life doesn’t get much better than that.

I’d say this recipe was quite a success. I just need to find a name for our creation – Cinnamonilla Chilla has a ring to it. Let me know if you give it a try and if you added your own spin to it. I’m always looking for ideas.

Speak Your Mind