My mentor and culinary coach Estee would always say, “The basics are like a mirror—they tell the truth.” Her words convinced me that the best way to tell whether a person can cook is to try his or her basics. In my case, those basics are Vanilla and Chocolate.
My advice to anyone wishing to create delicious desserts would be to focus on the basics. Once you master them, making other desserts will be a cakewalk. When I was first learning how to make desserts, I would try to figure out ways to “cheat” and get through steps faster. It quickly became evident that careful consideration and the best ingredients will produce tastier results.
I tell everyone in my ice cream making classes to practice making Vanilla every day. Keep feeding your friends, loved ones, and neighbors. Believe me, the look in their eyes during their first couple bites will tell you just how they feel. Once you have a good command of Vanilla and Chocolate, the rest are easy.
Vanilla dates back to the Aztecs in Mexico. Today, vanilla ice cream is the #1-selling flavor worldwide. This rich, creamy version will keep everyone coming back for seconds.
1 cup (235 ml) soy milk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
“Spaghetti” Ice Cream with Brownie “Meatballs”
Who says you can’t have ice cream for dinner? This fun, creative way to serve dessert is always a smash at birthday parties.
Did you know that chocolate has more than 500 flavor components, double the amount found in vanilla and strawberry combined? This ice cream recipe is 100 percent classic and 100 percent delicious.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
¼ cup (20 g) cocoa powder
½ cup (90 g) vegan chocolate chips
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, sugar, cocoa powder, and chocolate chips in a saucepan. Stirring frequently over low heat, melt chocolate chips, then bring to a boil. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
Vegan baking chips, available at most organic and health food stores, are a must for this recipe. For a more homemade, gourmet taste, try replacing pre-packaged chips with chopped up pieces of your favorite vegan chocolate bar!
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
1 cup (175 g) vegan chocolate chips
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of freezing, stir in chocolate chips.
Yield: 1 quart (approximately 600 g)
*Variation: Chocolate Chocolate Chip
Why mess with a good thing? Because some people just can’t get enough chocolate! To make Chocolate Chocolate Chip ice cream, simply add ¼ cup (20 g) cocoa powder to the cream mixture before heating it.
Mint was one of the earliest herbs discovered. In fact, it has been found in ancient Egyptian tombs dating back to 1000 BC. Add some fresh mint leaves to the finished product to give this refreshing treat some added color.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
1½ tablespoons (23 ml) peppermint extract
1 tablespoon (15 ml) vanilla extract
¾ cup (130 g) vegan chocolate chips
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add peppermint and vanilla extracts.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of freezing, stir in chocolate chips.
Yield: 1 quart (approximately 600 g)
*Variation: Chocolate Mint-Chocolate Chip
If you’re a true chocoholic, add ¼ cup (20 g) cocoa powder to the cream mixture before heating it to get a double dose of chocolate.
Vegan marshmallows are available in specialty health food stores and online. Or try making homemade marshmallows using a gelatin substitute.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
¼ cup (20 g) cocoa powder
½ cup (90 g) vegan chocolate chips
1 tablespoon (15 ml) vanilla extract
1 cup (50 g) vegan marshmallows, chopped
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, sugar, cocoa powder, and chocolate chips in a saucepan. Stirring frequently on low heat, melt chocolate chips, then bring mixture to a boil. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add chopped marshmallows.
Yield: 1 quart (approximately 600 g)
Green Fact
True or false? It is impossible for vegans to get vitamin B12 from their diets. False. Neither plants nor animals synthesize B12 naturally. Vitamin B12 is made from bacteria that contaminate animals and their feed. However, vitamin B12 is readily available in fortified breads, cereals, and soymilk. Be sure to check labels for vitamin and mineral content.
The original Rocky Road recipe was created by William Dreyer, the founder of Dreyer’s Ice Cream, to “give folks something to smile about in the midst of the Great Depression.” This vegan version will do just that!
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
¼ cup (20 g) cocoa powder
½ cup (90 g) vegan chocolate chips
1 tablespoon (15 ml) vanilla extract
1 cup (50 g) vegan marshmallows, chopped
1 cup (110 g) chopped almonds (or walnuts [120 g], if you prefer)
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, sugar, cocoa powder, and chocolate chips in a saucepan. Stirring frequently on low heat, melt chocolate chips, then bring mixture to a boil. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add marshmallows and nuts.
Yield: 1 quart (approximately 600 g)
The best-made vegan cookie dough is indistinguishable from the non-vegan variety. Use it as soon as possible to prevent it from drying out.
For Cookie Dough:
½ cup (255 g) non-hydrogenated, non-dairy butter
¾ cup (180 g) agave nectar
1 cup (125 g) all-purpose flour
½ teaspoon salt
1 tablespoon (15 ml) vanilla extract
1 cup (175 g) semisweet vegan chocolate chips
¼ cup to 6 tablespoons (60 to 90 ml) water
For Ice Cream:
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
To make cookie dough: Blend butter and agave nectar in a large bowl until creamy. Stir in flour, salt, vanilla extract, and chocolate chips. Add water, 1 tablespoon (15 ml) at a time, until you reach a cookie dough consistency.
Roll small pieces of cookie dough into balls, and drop onto a cookie sheet covered in waxed paper. Place cookie sheet in freezer until needed.
To make ice cream: In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably. Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze mixture according to your ice cream maker’s instructions. In the last few minutes of churning, add frozen cookie dough pieces.
Yield: 1 quart (approximately 600 g)
*Variation: Cookies ‘N Cream
To make this flavor, drop in 1 cup (225 g) chopped up sandwich-style cookies (instead of cookie dough) during the last few minutes of freezing.
This tasty treat pops with flavor and fun! It’s guaranteed to make you feel like a kid in a candy shop.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
½ cup (100 g) sugar
1 tablespoon (15 ml) vanilla extract
¾ cup (170 g) bubblegum, finely chopped
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar in a saucepan and cook over low heat. Once mixture starts to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add chopped pieces of bubblegum.
Yield: 1 quart (approximately 600 g)
Green Fact
By eating vegan for a month, you can prevent a quarter-ton (227 kg) of soil from being eroded (by the meat production industry).
SERVING SUGGESTION
Roasted Pineapple Compote
“Compote” is fruit stewed or cooked in syrup, usually served as a dessert.
Also known as the thimbleberry, the black raspberry gives this ice cream a decadent flavor and deep, purple color. Go ahead and treat yourself—it does have fruit, after all!
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
1 cup (125 g) fresh black raspberries, divided
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
In a small bowl, mix ¼ cup (60 ml) soymilk with arrowroot and set aside.
Combine ½ cup (63 g) raspberries, soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar in a blender and purée. Transfer mixture to a mediumsize saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add remaining ½ cup (63 g) raspberries.
Yield: 1 quart (approximately 600 g)
*Variation: Strawberry
Strawberries can easily be substituted in this recipe for another delicious classic. Simply replace the 1 cup (340 g) of fresh black raspberries with 2 cups (340 g) of sliced strawberries. Use half for the blended mixture and stir in other half at the end, in the last few minutes of freezing.
This recipe is a dinner party favorite. If you have trouble finding vegan caramel, don’t worry. It’s easy to make yourself!
For Caramel:
1 cup (200 g) sugar
1 cup (235 ml) light corn syrup
¼ cup (55 g) non-hydrogenated, non-dairy butter
1 cup (235 ml) coconut milk
1 teaspoon (5 ml) vanilla extract
For Ice Cream:
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
½ cup (100 g) sugar
1 tablespoon (15 ml) vanilla extract
To make caramel: Slowly boil sugar, corn syrup, butter, and coconut milk until mixture reaches “thread” stage on a candy thermometer (235°F [113°C]). Remove from heat and add vanilla extract. Set aside.
To make ice cream: In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of freezing, swirl in homemade caramel.
Yield: 1 quart (approximately 600 g)
Green Fact
You can prevent unnecessary waste by serving your ice cream in washable dishware or by using recyclable bowls and spoons.
Butterscotch, often considered a royal confection, used to be one of Doncaster, England’s main attractions. Get your own royal treatment by tasting this brilliantly creamy, indulgent flavor.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
1 cup (225 g) packed brown sugar
2 tablespoons (28 g) non-hydrogenated, non-dairy butter
1 tablespoon (15 ml) vanilla extract
2½ cups (590 ml) soy creamer, divided
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
In a 1- to 2-quart (0.9- to 1.9-L) pan, over medium heat, stir brown sugar, butter, and vanilla for 3 to 4 minutes, until butter melts, sugar dissolves, and mixture is bubbly. Pour in ½ cup (120 ml) soy creamer and whisk until smooth, then remove from heat. Set aside.
Mix remaining 2 cups (470 ml) soy creamer and remaining ¾ cup (175 ml) soymilk in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add butterscotch mixture to cream and whisk gently. Refrigerate until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Grilled Plums
Grilled plums complement this ice cream flavor perfectly.
Toffee, a confection made with boiled molasses, is a unique treat that is sweet and sinfully delicious. You’ll find it in two ways in this recipe—in the ice cream itself and in the candy bits throughout. For even more decadence, sprinkle some walnuts or pecans on top.
1¼ cups (295 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
1 cup (150 g) brown sugar
¼ cup (60 ml) regular molasses
¼ cup (60 ml) blackstrap molasses (a darker, thicker molasses)
1 tablespoon (15 ml) vanilla extract
2 vegan toffee bars
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining soymilk, brown sugar, and regular and black-strap molasses in a saucepan and cook over low heat. Once mixture starts to boil, remove from heat and immediately add arrowroot cream.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. While mixture is churning, crush candy bars with a rolling pin, or break them up and pulse them in a food processor. During the last few minutes of churning, add crushed toffee pieces.
Yield: 1 quart (approximately 600 g)
*Variation: Butter Toffee
This simple variation is a bit saltier than the original toffee recipe. To make Butter Toffee ice cream, use 1 cup (235 ml) rather than 1¼ cups (295 ml) soymilk, and replace blackstrap molasses with 3 tablespoons (42 g) non-hydrogenated, non-dairy salted butter.
Butter Pecan ice cream has been a favorite flavor for decades. One taste of this delicious, non-dairy version and you’ll know exactly why.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
3 tablespoons (42 g) nonhydrogenated, non-dairy butter
1 cup (150 g) brown sugar
1 tablespoon (15 ml) vanilla extract
½ cup (55 g) chopped pecans
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, butter, and brown sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably. Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add chopped pecans.
Yield: 1 quart (approximately 600 g)
Modeled after the indulgent candies known as pecan pralines, which are made from cream, sugar, and pecans, this recipe is great for holidays and banquets.
For Praline:
2 cups (450 g) packed brown sugar
¼ cup (60 ml) water
¼ cup (60 ml) evaporated soymilk (see Tasty Tidbit)
1 cup (110 g) chopped pecan pieces and halves
2 teaspoons (10 ml) vanilla extract
3 tablespoons (42 g) nonhydrogenated, non-dairy butter, cut in pieces
For Ice Cream:
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
½ cup (100 g) sugar
1 tablespoon (15 ml) vanilla extract
To make praline: In a medium-size saucepan, combine brown sugar, water, and evaporated soymilk. Stirring constantly, bring to a boil over low heat. Cook until mixture reaches “soft ball” stage on a candy thermometer (235°F [113°C]). Remove from heat.
Stir in pecans, vanilla, and butter. Using a tablespoon, immediately drop onto waxed paper. Cool to room temperature and break into pieces. Set aside.
To make ice cream: Combine ¼ cup (60 ml) soymilk and arrowroot in a small bowl and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar in a saucepan and cook over low heat. Once mixture starts to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of freezing, stir in praline.
Yield: 1 quart (approximately 600 g)
Pairing the venerable walnut with the rich flavor of maple creates an ice cream variety that many call perfection.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
1 cup (235 ml) real maple syrup
2 cups (470 ml) soy creamer
½ cup (100 g) sugar
1 tablespoon (15 ml) vanilla extract
1 tablespoon (15 ml) maple liqueur or dash of maple extract, if desired
¾ cup (90 g) coarsely chopped walnuts
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
In a deep saucepan, bring maple syrup to boil and cook over medium-high heat, without stirring, for 10 minutes or until syrup reaches “soft ball” stage on a candy thermometer (234°F [112°C]). Set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar in a saucepan and cook over low heat. Once mixture starts to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract. Blend in maple syrup mixture and maple liqueur, if desired.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of freezing, stir in chopped walnuts.
Yield: 1 quart (approximately 600 g)
*Variation: Maple Pecan or Maple Almond
Though walnuts are the traditional nut used in this ice cream, feel free to substitute an equal amount of pecans or almonds (or a combination of all three) for the walnuts..
Almonds are rich in protein, vitamin E, and other minerals. So go ahead, have two scoops!
1 cup (235 ml) almond milk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
1 tablespoon (15 ml) almond extract
¾ cup (110 g) roasted almonds, chopped coarsely
In a small bowl, combine ¼ cup (60 ml) almond milk with arrowroot and set aside.
Mix remaining ¾ cup (175 ml) almond milk, soy creamer, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Stir in vanilla and almond extracts.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add chopped almonds.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Pear Purée
A purée is food that has gone through a sieve, blender, or the like and become the consistency of a soft paste or thick liquid. This light, crystal pear purée is delicious served atop a generous scoop of ice cream.
This pistachio recipe is great for those who want something a little nutty and sophisticated. Once you try it, you’ll be hooked.
½ cup (60 g) plus 2 tablespoons (14 g) shelled pistachio nuts, divided
2 tablespoons (28 ml) corn syrup
1 cup (235 ml) soy creamer
½ cup (100 g) sugar
½ teaspoon almond extract
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup (235 ml) soymilk
Place ½ cup (60 g) pistachio nuts in blender with corn syrup. Blend until smooth.
In a small bowl, whisk soy creamer and sugar together until sugar dissolves. Add mixture to blender and blend until smooth. Stir in almond and vanilla extracts, salt, and soymilk.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, drop in remaining 2 tablespoons (14 g) pistachio nuts.
Yield: 1 quart (approximately 600 g)
Green Fact
True or false? It is impossible for vegans to obtain adequate amounts of calcium since they don’t drink milk. False. Tofu, leafy greens, watercress, dried fruit, seeds, and nuts are all great sources of calcium. In addition, many grains and soymilk brands are fortified with calcium.
This sophisticated flavor pairs wonderfully well with our Black Raspberry ice cream (see page 46) and Almond Biscotti.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
¾ cup (175 ml) fresh, strong coffee
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot. Set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, coffee, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and add arrowroot cream. This will cause the liquid to thicken noticeably. Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Almond Biscotti
