Working for Mr. De Leon became a challenging job because I had to come up with fresh and flavorful ideas. How do you satisfy someone obsessed with dairy and meat, but who shouldn’t eat it?
After mastering the basic ice cream recipe, the pressure was on to prove to people that I could create low-calorie, low-sugar desserts that still tasted good. This is when I switched from making regular ice cream to vegan ice cream.
In my quest for the finest ingredients, I realized that when I used animal-free products, I automatically cut calories and increased health benefits—without even trying! By adding healthy mix-ins such as açai berries or flaxseed, the nutritional value of the ice cream skyrocketed.
Good thing I’ve never backed down from a challenge.
Health Benefit: Cleansing
Refreshing mint, paired with natural, cleansing lavender clears the mind and rejuvenates the body. Garnish with mint sprigs and enjoy.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
1 cup (40 g) lavender leaves and flowers
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
1 tablespoon (15 ml) peppermint extract
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 ½ cup (120 ml) soymilk with lavender leaves and flowers (reserving a handful of flowers for later) until smooth. Set aside.
Mix soy creamer, remaining ¼ cup (60 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. Add blended lavender milk and freeze according to your ice cream maker’s instructions. In the last few minutes of churning, sprinkle any leftover lavender flowers (stripped from the lower heads) into ice cream.
Yield: 1 quart (approximately 600 g)
Health Benefit: Metabolism Boost
A kicked-up flavor for spice lovers, this ice cream is anything but “vanilla.” Try serving it on a sugar cone (page 200) to balance out the spice.
3 medium-size chile peppers (cayenne or jalapeño peppers work well)
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 blender, process chile peppers until smooth. 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, 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 churning, add blended chile peppers.
Yield: 1 quart (approximately 600 g)
Green Fact
Well-planned vegan and vegetarian diets work during any stage of life, including pregnancy, lactation, infancy, childhood, and adolescence.
Health Benefit: Energy Boost
Hazelnuts are packed with protein and antioxidants and give this ice cream a lovely crunch and flavor.
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
1 tablespoon (15 ml) hazelnut extract
¾ cup (85 g) chopped roasted hazelnuts
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 and hazelnut 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 hazelnuts.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Roasted Agave Apricots
Fresh apricots drenched in agave syrup and roasted in brown sugar pair wonderfully with our delicious Vanilla Hazelnut ice cream.
Health Benefit: Aromatherapy
Serve this ice cream with a vegan muffin (as pictured) and you’ll be in heaven.
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
½ teaspoon cardamom
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. Mix in cardamom. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
Health Benefit: Restoration
A natural remedy for nausea, flu, and poor circulation meets ice cream.
3½ cups (825 ml) coconut milk, divided
2 tablespoons (16 g) arrowroot powder
½ cup (48 g) minced ginger
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
1 tablespoon (15 ml) ginseng extract
1 tablespoon (15 ml) coconut extract
¾ cup (170 g) crystallized ginger pieces
In a small bowl, combine ¼ cup (60 ml) coconut milk with arrowroot and set aside.
Mix remaining 3¼ cups (765 ml) coconut milk and minced ginger in a medium-size saucepan and bring to a boil over low heat. Remove from heat and set aside to steep for 25 minutes. Strain through a fine-mesh sieve to remove minced ginger.
Combine ginger-coconut milk and sugar and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. Add 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 crystallized ginger.
Yield: 1 quart (approximately 600 g)
Health Benefit: Focus and Memory
This rich, creamy cinnamon-ginkgo blend improves the memory and promotes general longevity. Plus, it tastes delicious!
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
2 teaspoons (5 g) ground cinnamon
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
¾ cup (110 g) ginkgo nuts, roasted and 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, cinnamon, 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 churning, add chopped ginkgo nuts.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Blackberry Confit
A “fruit confit” is a jam-like substance made by preserving fresh fruit in sugar. This blackberry version is a delightful accompaniment to our Cinnamon Ginkgo ice cream.
Health Benefit: Stress Relief
Starchy “comfort” foods like sweet potatoes calm us down because they raise the levels of mood-enhancing serotonin in our bodies. Throw in some basil and poof: a flavor that’s easy to love—and unlike any other.
4 to 5 medium-size sweet potatoes
1½ cups (300 g) sugar, divided
2 to 3 teaspoons (4.5 to 7 g) nutmeg
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
3 tablespoons (8 g) packed fresh basil
2 cups (470 ml) soy creamer
Dash of salt
1 tablespoon (15 ml) vanilla extract
Bake sweet potatoes at 400°F (200°C or gas mark 6) for 40 to 50 minutes. Mash and stir in ¾ cup (150 g) sugar and nutmeg. Cool.
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Combine ¼ cup (60 ml) soymilk and basil in food processor and blend until basil is very finely ground. Set aside.
Mix soy creamer, remaining ½ cup (120 ml) soymilk, remaining ¾ cup (150 g) 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. Add sweet potato mixture and blended basil and freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
Health Benefit: Antioxidant Boost
Native to Central and South America, the açai berry is the hottest new super-fruit to hit the produce scene. Most commonly available in pulp or juice form, açai contains powerful antioxidants that boost the immune system and fight disease. Paired with dark chocolate, this ice cream does a body good!
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 dark chocolate chips
¾ cup (195 g) açai pulp or purée
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 over low heat. Stir until the chocolate chips are melted. Add the açai pulp, then bring the mixture to a boil. Once it 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 in açai berries.
Yield: 1 quart (approximately 600 g)
Green Fact
Diets high in fruits and vegetables are associated with a reduced risk of cardiovascular disease, cancer, and chronic diseases such as diabetes and asthma.
Health Benefit: Protein Power
If you like nuts, this is the ice cream for you. Both main ingredients offer different but complementary nutty flavors. Try adding this to a breakfast shake for a protein-filled start to your day.
1 cup (170 g) flaxseed
1 cup (240 ml) soymilk
2 cups (470 ml) soy creamer
¾ cup (195 g) peanut butter
½ cup (75 g) brown sugar
1 tablespoon (15 ml) vanilla extract
In a blender, grind flaxseed. Set aside.
In a medium-size saucepan over medium heat, combine soymilk, soy creamer, peanut butter, flaxseed, and brown sugar. Cook over low heat. Once mixture starts to boil, remove from heat.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. Sprinkle with whole flaxseeds when serving, if desired.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Crunchy Peanut Butter Sauce
For even more peanut-buttery goodness, drizzle this crunchy sauce over your scoop.
Health Benefit: Antioxidant Boost
We’ve all heard that oats can help lower your cholesterol, but did you also know that they are a rich source of selenium, an antioxidant and micro-mineral that helps protect your cells from free-radical damage? To boot, blackberries are particularly high in anthocyanins, another powerful class of antioxidants that can help reduce inflammation. The two pair wonderfully together in this rich, creamy, and delightfully purple ice cream.
½ cup (40 g) oats
¼ cup (60 ml) almond milk
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
1 cup (145 g) blackberries
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 food processor, blend oats and almond milk until smooth. Cover and set aside.
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Purée blackberries, soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar in a blender. Pour mixture into 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. Add oat-almond milk mixture and freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
Health Benefit: Essential Oils
Coconut, whose oil is highly regarded for its levels of the essential fatty acid lauric acid, is a flavorful companion to the sweet curry spice in this recipe. You’ll get swept away by the taste.
3½ cups (825 ml) coconut milk, divided
2 tablespoons (16 g) arrowroot powder
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
1 tablespoon (15 ml) coconut extract
½ cup (50 g) curry spice
¾ cup (60 g) shredded coconut
In a small bowl, combine ¼ cup (60 ml) coconut milk with arrowroot and set aside.
Mix remaining 3¼ cups (765 ml) coconut 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.
Stir in vanilla and coconut extracts.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Mix curry spice into ice cream and freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add shredded coconut.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Grilled Figs with Rosemary and Agave
This delicious creation is perfect for a backyard grill. Serve over ice cream or as a snack.
Health Benefit: Fiber Boost
Searching for a healthier alternative to chocolate that doesn’t sacrifice taste? Look no further than carob. This treat is naturally caffeine-free, low in fat and sodium, and high in fiber. Paired with apricots, it creates a smooth, tangy ice cream.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
¾ cup (75 g) carob powder
1 tablespoon (15 ml) vanilla extract
½ cup (85 g) apricots, peeled and 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, and carob powder 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 apricot pieces.
Yield: 1 quart (approximately 600 g)
Green Fact
Vegan and vegetarian diets significantly lower saturated fat and cholesterol in the body.
Health Benefit: Vitamin A
Dandelions are not just pesky weeds in your garden—they are nature’s richest green-vegetable source of beta carotene, from which vitamin A is created. How’s that for a reason to give this pink, aromatic flavor a try?
1 cup (235 ml) soymilk, divided
1 cup (40 g) dandelion leaves and flowers
2 tablespoons (16 g) arrowroot powder
1 cup (125 g) raspberries
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
In a food processor, blend ¾ cup (175 ml) soymilk with dandelion leaves and flowers until smooth.
In a small bowl, combine remaining ¼ cup (60 ml) soymilk with arrowroot and set aside.
Purée raspberries, dandelion mixture, soy creamer, and sugar in a blender until smooth. Pour mixture into 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
Following a balanced, plant-based diet will provide adequate amounts of all the essential amino acids you need.
Health Benefit: Magnesium and Potassium Boost
Oats are rich in magnesium, which lowers the risk of type 2 diabetes and aids in the prevention of breast cancer. Figs are a great source of dietary fiber, and also contain potassium, which helps control blood pressure. The two work deliciously together in this rich, heady treat.
½ cup (40 g) oats
1¼ cup (295 ml) almond milk, divided
2 tablespoons (16 g) arrowroot powder
20 fresh figs, chopped
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
1 tablespoon (15 ml) almond extract
In a food processor, blend oats and ¼ cup (60 ml) almond milk until smooth. Set aside.
In a small bowl, combine ¼ cup (60 ml) almond milk with arrowroot and set aside.
Remove stems from figs and chop the 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) almond milk, 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 and almond extracts and oat mixture.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
Health Benefit: Immune Boost
This colorful, antioxidant-rich ice cream boosts the immune system while regulating cholesterol levels and destroying free radicals. Plus, with an ingredient called “dragon fruit,” who wouldn’t want to try it?
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 large navel oranges
2 dragon fruits
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 oranges, then halve oranges and squeeze 1 cup (235 ml) juice. Discard oranges.
Remove dragon fruit flesh from skin, add to blender, and process until smooth.
Combine zest, orange juice, dragon fruit purée, 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
Organic, locally grown food is great for your body and the environment. Eating one meal per week comprised of locally grown food could reduce oil consumption significantly.
Health Benefit: Healing Power
A spectacular variation on classic chocolate ice cream, this recipe is great for those who want a rich and spicy flavor.
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 Mexican chocolate disks (or substitute ½ cup [90 g] vegan chocolate chips and ¼ cup [28 g] cinnamon)
1 tablespoon (15 ml) vanilla extract
2 tablespoons (10 g) cayenne pepper, or to taste
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Pour soy creamer, remaining ¾ cup (175 ml) soymilk, sugar, cocoa powder, and chocolate into a medium-size saucepan. Stirring frequently on low heat, melt chocolate, then bring mixture to a boil. Once it 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. Mix in cayenne pepper. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
*Variation: Spicy Chocolate Chocolate Chip
If you like lots of bits and pieces in your ice cream, add ½ cup (90 g) of vegan chocolate chips during the last few minutes of churning. Nuts would also work well—just use the same amount.
