Farmers’ markets are great places to find local, fresh fruit and vegetables. Locally grown produce is a necessity for my recipes because they bring out flavors and colors unmatched by trucked-in or flown-in goods.
With local fruit, I know it was picked at its peak and brought directly to be sold. I can chat with the farmer, meet the person who actually planted the seeds and tilled the land.
Plus, buying locally benefits the community and conserves natural resources. The food isn’t shipped hundreds of miles by truck or plane, so the fruits and vegetables retain a superb quality and conserve oil and reduce carbon emissions.
In the end, the choice is up to you. I always go local.
Sweet and antioxidant-rich blueberries rank high on the list of fruits that can help destroy free radicals, the molecules that play a role in aging and disease. Enjoy this invigorating ice cream with fresh fruit on the side.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
1 cup (145 g) blueberries
¾ cup (150 g) sugar, divided
Splash of lemon juice
2 cups (470 ml) soy creamer
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix blueberries, ¼ cup (50 g) sugar, and lemon juice in a small saucepan. Heat until boiling and some blueberries have burst. Set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, and remaining ½ cup (100 g) 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 and blueberry sauce you created earlier.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
*Variation: Berries Galore
This recipe works well with many berry varieties. Simply follow the instructions for Blueberry ice cream, substituting in 1 cup of blackberries (145 g), raspberries (125 g), or cranberries (100 g).
Horticulturalists speculate that the banana was the world’s first fruit. As an ice cream flavor, it is sure to stick around for centuries more.
3 bananas, peeled and sliced
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
In a food processor, purée bananas and set aside.
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, bananas, 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
Crunchy Chocolate Balls
These crunchy treats are a fantastic complement to some smooth Banana ice cream.
Of all common fruits, figs have the highest mineral content. This dessert is perfect for a midsummer night’s treat!
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
20 fresh figs, chopped, or 1 cup (320 g) fig preserves
½ cup (120 ml) water
1 cup (200 g) sugar, divided
2 cups (470 ml) soy creamer Pinch of salt
1 teaspoon (5 ml) lemon juice
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Remove stems from figs and chop fruit into small pieces. Place figs in a saucepan with water and ¼ cup (50 g) sugar. Cook mixture over medium heat, stirring occasionally, until it becomes thick, soft, and jam-like.
Combine fig mixture, soy creamer, remaining ¾ cup (175 ml) soymilk, and remaining ¾ cup (150 g) sugar in a saucepan and cook over low heat. Add salt and lemon juice. 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)
Green Fact
An important part of buying locally means purchasing fruits and vegetables when they are in season. This eliminates environmental damage caused by shipping.
The nectarine is smaller than its cousin, the peach, and has a noticeable pink tinge to its flesh. Sprinkle cinnamon on top of the ice cream to add a delicious note to this dessert.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
4 to 5 nectarines, chopped, divided
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.
Purée half of chopped nectarines in a food processor.
Combine puréed nectarines, 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 remaining chopped nectarines.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Raspberry Syrup
Drizzled over any ice cream, this syrup is a sweet and flavorful final touch.
This recipe is perfect for late summer. Look for fresh, organic plums to turn this crisp, light ice cream a beautiful hue.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
6 purple or black plums, diced
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.
Purée plums in a food processor until smooth; strain and discard skins.
Combine puréed plums, 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 ice cream 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)
Green Fact
It is important to buy locally grown food. After fruits and vegetables are harvested, they begin to lose their nutrients. The less time it takes for the food to reach your plate, the more nutritious it is.
Refreshing and packed with vitamin C, this citrus creation is a bowlful of health. Take your dish one step further and top it with our Orange-Basil Marinated Pineapple, and no one will argue when you say you’re eating ice cream to boost your daily fruit intake!
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
3 large navel oranges
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
1 tablespoon (15 ml) almond extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Finely grate 2 tablespoons (12 g) zest from oranges, then halve oranges and squeeze enough juice to measure 1 cup (235 ml). Discard oranges.
Combine zest, orange juice, 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 and almond extracts.
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
Orange-Basil Marinated Pineapple
Served alongside our bright Orange ice cream, this gourmet dish is great after any meal.
This healthy treat is perfect for brunch or a late-afternoon snack. But be prepared, the ice cream has much of the same tartness as the fruit itself.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
3 large grapefruits
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.
Finely grate 2 tablespoons (12 g) zest from grapefruits, then halve and squeeze 1 cup (235 ml) juice. Discard remaining grapefruit.
Combine zest, grapefruit juice, 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)
Green Fact
Studies show that animal protein is more likely to cause cancer than any chemical carcinogen.
With such a sweet flavor, it’s no wonder this fruit is also known as the “temptation melon.” When fully ripe, the flesh will be a brilliant white hue. Serve this ice cream after dinner, with fresh fruit and nuts.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot
½ very ripe honeydew melon, cut into chunks
½ cup (100 g) sugar
1 teaspoon (5 ml) freshly squeezed lime juice
2 cups (470 ml) soy creamer
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
In a food processor, blend honeydew, sugar, and lime juice until smooth.
Combine blended honeydew mixture, 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 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)
*Variation: Cantaloupe
High in beta carotene and vitamin C, cantaloupes are great to use in dessert dishes. To make Cantaloupe ice cream, simply substitute one large, ripe cantaloupe for the honeydew melon.
Delight your taste buds with this tart creation. To avoid a mess (and dying your hands pink from the seeds of a fresh pomegranate), try using organic pomegranate juice. It packs the same vitamins and antioxidants, and the flavor is unbeatable.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
1 cup (235 ml) organic pomegranate juice
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.
Combine pomegranate juice, soy creamer, remaining ¾ cup (175 ml) soy-milk, 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)
Green Fact
The growing scale of animal-feeding operations (AFOs) has contributed to environmental destruction and threatens human health. Pollution from these operations degrades air and water quality. Cutting meat and dairy from your diet is one step toward putting ending these AFOs.
Also known as the “pie fruit” for its regular appearance in the dessert, rhubarb has a distinctly tart taste and aroma. Sprinkle sugar or slices of ginger on top if you find the flavor strong.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot
1 pound (455 g) rhubarb, cut into ½-inch (1-cm) pieces
1½ cups (300 g) sugar, divided
2 cups (470 ml) soy creamer
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
In a saucepan, combine rhubarb and ¾ cup (150 g) sugar. Cover and cook over low heat for 5 minutes, until rhubarb releases its juices. Uncover and cook over medium heat, stirring frequently for 20 minutes, until most liquid evaporates and rhubarb has soft, jam-like consistency.
Combine rhubarb jam, soy creamer, remaining ¾ cup (175 ml) soymilk, and remaining ¾ cup (150 g) 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 considerably.
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
Fresh Berry Coulis
“Coulis” is smooth sauce made from puréed fruits or vegetables, after they have been strained of their seeds and peels. This recipe can work with many combinations of berries.
This tropical ice cream flavor is great for a summer pick-me-up. One taste, and you’ll know why Christopher Columbus exclaimed papya to be the “fruit of the angels.”
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 papayas, seeded, peeled, and sliced
1 tablespoon (15 ml) freshly squeezed lemon juice
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
Pinch of salt
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
In a food processor, blend papayas and lemon juice until smooth.
Combine blended papaya purée, soy creamer, remaining ¾ cup (175 ml) soymilk, sugar, and salt 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
Blackberry Consommé
“Consommé” is a clear, strong broth often served as the first course of a French meal. This recipe is perfect drizzled on Papaya ice cream and can be made with an assortment of berries or other fruit (mixed berry consommé is pictured).
Apricots ripen earlier than other summer fruits. That means you can enjoy this tasty treat earlier in the season!
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
4 to 5 apricots, peeled and chopped, divided
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
1 tablespoon (15 ml) almond extract, optional
In a small bowl, combine ¼ cup (60 ml) soymilk and arrowroot and set aside.
Purée half of chopped apricots.
Combine puréed apricots, 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. Add almond extract, 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 remaining chopped apricots.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Fresh Balsamic Berries Tartare
“Tartare” is a thick white sauce typically made with mayonnaise, vinegar, and a variety of vegetables. This sweet version pairs exceptionally well with our Apricot ice cream for a refreshing flavor mix.
Always a favorite, this sour recipe tastes great with a sprinkle of brown sugar or cinnamon. Granny Smith apples work well for this classic.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
3 medium-size green apples, peeled, cored, and sliced
2 tablespoons (28 ml) lemon juice
1 tablespoon (18 g) salt
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.
Peel, core, and slice apples. In a food processor, blend apples, lemon juice, and salt until smooth.
Combine apple mixture, soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar in a medium-size 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)
Green Fact
Animal agriculture contributes more to global warming than worldwide transportation emissions.
Contrary to popular belief, watermelons are vegetables, part of the cucumber and squash family. No matter what you call them, the sweet, crisp flavor of this sorbet will win over anyone.
6 to 8 cups (900 to 1200 g) diced seedless watermelon
¼ cup (50 g) sugar
Zest of 1 lime, minced
Pinch of salt
½ cup (170 g) agave nectar
In a food processor, purée watermelon into 4 cups (940 ml) liquid.
In a large saucepan over medium heat, bring 1 cup (235 ml) watermelon purée, sugar, and lime peel to a simmer, stirring until sugar dissolves. Season with salt. Pour in remaining 3 cups (705 ml) watermelon purée, then add agave nectar, whisking until blended evenly.
Pour watermelon mixture into a metal cake pan and freeze overnight.
The next day, let frozen watermelon thaw at room temperature for 5 minutes. Using a knife, carefully break up purée into 2-inch (5-cm) pieces. Transfer to a food processor in batches and pulse until smooth.
Store sorbet in a freezer-safe container for up to one week.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Salted Chocolate Pumpkin Seeds
This chocolate spin on a favorite autumn treat is a fantastic accompaniment to Watermelon sorbet.
Pears with brown speckles or “russets” on the skin are richer in flavor. Using these pears will yield great results every time.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 to 3 ripe medium-size pears, thinly sliced
1 cup (235 ml) pear juice
1 tablespoon (15 ml) lemon juice
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.
Combine pears, pear juice, and lemon juice in heavy saucepan. Bring to boil over medium-high heat. Transfer to a food processor and purée until smooth. Chill for 10 to 15 minutes or until cold.
Combine pear-lemon mixture, 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 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
Sponge Cake
Our airy sponge cake paired with this sweet, subtle ice cream flavor is a winning combination.
These sweet, sometimes honey-flavored fruits are great for flavoring ice cream. Plus, dates are high in dietary fiber. Who could ask for a better combination?
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
14 ounces (390 g) dried dates, pitted and chopped
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.
In a food processor, purée dates until smooth.
Combine date mixture, 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)
Green Fact
By eating vegan for a month, you free up the quarter-acre (1012 sq m) of land (which is normally required to feed a meat-eating person).
