As the days grow warmer and summer begins to unfold, nothing beats the refreshing taste of ice cream. For those embracing a vegan or plant-based lifestyle, traditional dairy ice cream is off the menu, but that doesn't mean you have to miss out on this quintessential summer treat. With the rise of plant milk and innovative kitchen gadgets like the Milky Plant, making your own delicious, creamy vegan ice cream at home has never been easier or more rewarding.
Before we get into the recipes, let's talk about why you might want to make your own plant milk at home:
- Freshness and Quality: Homemade plant milk is free from preservatives and additives, ensuring you get the freshest and purest product.
- Customization: You can control the flavor, sweetness, and consistency of your plant milk, tailoring it to your preferences.
- Cost-Effective: Making plant milk at home can be more economical than buying store-bought versions, especially if you make it in bulk.
- Eco-Friendly: Reducing your reliance on store-bought products can cut down on packaging waste, contributing to a more sustainable lifestyle.
Now, let's get to the fun part – making vegan ice cream! Here are a few recipes that use different types of homemade plant milk you can easily make with the Milky Plant.
Almond Milk Vanilla Ice Cream
Ingredients:
- 2 cups homemade almond milk (freshly made with Milky Plant)
- 1 cup full-fat coconut milk
- 3/4 cup organic cane sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon sea salt
Instructions:
- In a medium saucepan, combine the almond milk, coconut milk, sugar, and salt. Cook over medium heat, stirring frequently until the sugar is completely dissolved.
- Remove from heat and stir in the vanilla extract.
- Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours, or until thoroughly chilled.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
Chocolate Hazelnut Ice Cream
Ingredients:
- 2 cups homemade hazelnut milk (freshly made with Milky Plant)
- 1 cup full-fat coconut milk ( freshly made with Milky Plant)
- 1/2 cup cocoa powder
- 3/4 cup organic cane sugar
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips (optional)
Instructions:
- In a medium saucepan, combine the hazelnut milk, coconut milk, cocoa powder, sugar, and salt. Cook over medium heat, whisking frequently until the sugar is dissolved and the mixture is smooth.
- Remove from heat and let the mixture cool to room temperature.
- Refrigerate for at least 2 hours, or until thoroughly chilled.
- Churn the mixture in your ice cream maker according to the manufacturer's instructions.
- If using, fold in the dark chocolate chips just before transferring to a lidded container.
- Freeze for at least 4 hours, or until firm.
Coconut Mango Ice Cream
Ingredients:
- 2 cups homemade coconut milk (freshly made with Milky Plant)
- 1 cup mango puree (about 2 ripe mangoes, blended)
- 1/2 cup organic cane sugar
- 1 tablespoon lime juice
- 1/4 teaspoon sea salt
Instructions:
- In a medium saucepan, combine the coconut milk, mango puree, sugar, lime juice, and salt. Cook over medium heat, stirring frequently until the sugar is completely dissolved.
- Remove from heat and let the mixture cool to room temperature.
- Refrigerate for at least 2 hours, or until thoroughly chilled.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Transfer to a lidded container and freeze for at least 4 hours, or until firm.
Making vegan ice cream at home is a delightful and rewarding process, especially when you start with fresh, homemade plant milk. With the Milky Plant, you can easily create a variety of plant milks to use in your favorite ice cream recipes. This summer, treat yourself to these delicious, dairy-free delights and enjoy the satisfaction of homemade goodness. Happy churning!
