Vegan Recipes - Desserts

Vanilla Ice Cream

by Mary Eileen Finch

These recipes require an ice cream freezer. If you don't have one consider investing in one (many models are reasonably priced).

2 cups soymilk
1 cup pure maple syrup
2 tsp. vanilla extract
1 pack silken tofu

Blend all in blender and freeze in Ice Cream Maker.

If you want, you can add some carob powder, a cup of carob chips, nuts, fruit, or anything that sounds good.

Using the same recipe, you can prepare:

Coffee Ice Cream
By diluting two teaspoons of instant coffee in the milk.

Caramel Ice Cream
Add one to two spoonfuls of brown rice syrup (it has a taste similar to caramel) in the milk. And one teaspoon of caramel extract.

Mint Ice Cream
By leaving out the vanilla and adding a teaspoon of mint extract and several drops of green food color to the milk

Chestnut Ice Cream
By adding seven tablespoons of chestnut cream to the mixture. For special occasions, you can add pieces of glazed chestnut.

Banana Ice Cream
Add three ripe bananas to the mixture.

Mango Ice Cream
By adding 5 oz of mango pulp to the mixture.

Coconut Ice Cream
By adding 1 cup grated unsweetened coconut to milk. The coconut can be left in the milk or can be filtered by a sieve after standing for several hours, depending on personal preference. If necessary, add a little more soy milk (about 2 or 3 oz) to reach a certain thickness for ice cream mixture. For a richer flavor use coconut milk instead of soymilk.

Pumpkin Pie Ice Cream
Add 1 can pumpkin and spices; cinnamon, cloves, ginger, nutmeg, allspice

Cathe Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby Food and The Vegetarian Mother's Cookbook. Visit Cathe's website at www.simplynaturalbooks.com and her blog at http://catheolson.blogspot.com.

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