This ice cream recipe will impress your vegan or plant-based friends, encourage your full culinary creative freedom, and have you no-churning out fresh pints all summer long. After all, isn't the best way to beat the heat indulging in a delicious homemade spoonful of ice cream? Follow the full recipe with either of the listed variations or experiment with your favorite flavor profile. As always, you'll score bonus points in our book if you garnish it generously and serve it up in style – we recommend a couple scoops in a Modernist bowl or a Crystalline Coupe for an elevated display.
INGREDIENTS
Base
2 14 oz cans coconut cream (not coconut milk)
3/4 cup light or dark brown sugar, packed
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
For Rose + Raspberry
2 cups Fresh Raspberries
2-3 teaspoons Rose Water
For Orange Blossom + Pistachio
1 cup Shelled Pistachios
1 cup packed Fresh Spinach Leaves (for color)
2-3 teaspoons Orange Blossom Extract
INSTRUCTIONS
1. Place container for ice cream in freezer to chill.
2. Mix all base ingredients in a blender and blend until fully combined.
For Rose/Raspberry, blend rose water first, then add fresh raspberries and pulse a few times. For Orange Blossom/Pistachio, blend in orange blossom and spinach until smooth. Then, add pistachios and pulse a few times.
3. Taste and adjust flavors to your liking.
4. Pour mixture into container, smooth the top, and add a film of plastic wrap to prevent ice crystals from forming.
5. Place in freezer for at least 4 hours. Optional: Stir mixture in container every hour or so, to prevent settling.
When ready to serve, leave ice cream out for 10-15 minutes to soften. Scoop into bowls, and add fresh or freeze dried raspberries on top to Rose/Raspberry. Add crushed pistachios for Orange Blossom/Pistachio.
Keeps for up to two weeks in the freezer.
