notes on vegan ice cream

scroll down for the video!

we made chocolate peanut butter pretzel ice cream. but the recipe is very adjustable.
here is a basic vegan ice cream recipe:

melt together the following ingredients in a sauce pan over medium low heat:

1 1/4 cup almond milk
1 can (about 2 cups) coconut milk
3/4 cup sugar
1 tbsp vanilla
1 pinch salt


chill until it's almost frozen. this may take a long time, depending on how much crap is in your freezer. if you have room for a shallow pan that allows the ice cream to have a lot of surface area in contact with the cold freezer air (and your freezer doesn't smell bad), well, then you should do that.

now if it just froze like that, it would be a solid chunk of deliciousness, but without the creamy churned ice cream texture. to get that churny churny texture, you have to get the ice cream to freeze while it's in motion. so...you can put it in a can within an ice-and-salt-filled other can as we did in the video, or you can put it in a plastic bag that's not going to break within an ice-and-salt-filled bag that's also not going to break. i don't trust the bags. but you know, maybe you trust the bags. whatever. i'm not going to tell you not to trust the bags, i'm just saying i don't.

to customize this ice cream with a variety of flavors, merely add the flavors and compensate in any necessary way. for example, if you want to add cocoa, you should add about a half a cup of it (and maybe some cinnamon and cayenne, mmm). then you might want to add some more sugar to balance out the bitterness of the chocolate. or maybe not. you can add a few shots of espresso instead of some of the milk. you can use orange juice concentrate instead of sugar. have fun. add peppermint extract. add gummy bears. add rosemary and peach slices. try new things. go forth and multiply. (but don't make babies).