“Sweet, sour, bitter, pungent. All must be tasted.”
—Chinese Proverb
Asia is the world’s largest and most geographically diverse continent. Those characteristics make it subject to the world’s widest climatic extremes, and consequently, the most varied forms of vegetation on earth.
I spend at least a few days each month visiting Asian countries, sampling thousands of fruits, vegetables, spices, and teas to use in new, exotic ice cream flavors.
A five-day hike through the tropical forests of southwestern China inspired our refreshing eucalyptus flavor. An exciting night at a sushi-ya (a sushi bar) in Tokyo prompted the spicy wasabi ice cream.
Take your own trip around the continent by sampling these spicy and savory Asian-inspired delicacies. Your palate won’t be disappointed.
This bright-colored ice cream has a delicious, incomparable flavor. Topped with crispy nuts, it’s a welcome addition to any autumn or winter menu.
4 to 5 yams
2 to 3 teaspoons (4 to 7 g) ground nutmeg
Dash of salt
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
¾ cu p (150 g) sugar
1 tablespoon (15 ml) vanilla extract
Bake yams at 400°F (200°C or gas mark 6) for 40 to 50 minutes. Cool slightly and remove skins. Mash and add nutmeg and salt. Let cool.
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. Add mashed yams. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Crispy Caramelized Hazelnuts
When hazelnuts caramelize, their natural sugars darken to a golden brown and a rich, delicious flavor develops.
The inner temperature of a cucumber can be 20 degrees cooler than the outside air. That makes it a perfect ingredient for ice cream!
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
1 large cucumber
¾ cup (150 g) plus 2 tablespoons (25 g) sugar, divided
1 cup (235 ml) water
Juice from 2 lemons
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.
Peel cucumber, remove seeds, and cut into pieces. In a saucepan, combine cucumber pieces, 2 tablespoons (25 g) sugar, and water. Cook over medium heat until tender.
In a food processor, blend cooked cucumbers and lemon juice until smooth.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, remaining ¾ cup (150 g) sugar, and blended cucumber 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
Fruit Tempura
Tempura is a Japanese specialty, prepared by dipping fruit or vegetables into batter and deep-frying until crispy. For this recipe, use any fruit you like. Note: Larger slices work best.
Open sesame! This ice cream gets its nutty, delicately sweet flavor from the seeds, which are used in many Chinese teas and soups.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
3 tablespoons (24 g) black sesame seeds, crushed
½ cup (100 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, sesame seeds, 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
Current research links contaminated dairy products to Crohn’s disease, a disorder that causes inflammation of the gastrointestinal tract. Seventy-five percent of patients with Crohn’s disease tested positive for a certain bacteria found in dairy cows.
Wasabi root has a fruity fragrance with a spiciness that packs a punch, but doesn’t linger. Give your sinuses—and your palate—a treat with this stimulating ice cream flavor.
1 cup (235 ml) soymilk
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
1 tablespoon (10 g) wasabi paste
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, wasabi paste, 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
Fruit “Sushi”
This fruity version of sushi calls for strawberries, blackberries, kiwi, and banana, but feel free to substitute any fruit you desire! You can also make the sushi with traditional sushi rice (as picured) if you prefer.
Cherry blossom trees are indigenous to Asia and produce fragrant flowers which bloom for only a few days before falling. But this ice cream—perfect for a light, spring brunch—will bloom all year long.
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 tablespoon (15 ml) cherry blossom extract (purchase this at a specialty-food store or online)
½ cup (80 g) pitted black cherries, 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 begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla and cherry blossom 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 black cherries.
Yield: 1 quart (approximately 600 g)
This sweet ice cream has a soft pink hue and a mild taste. Look for cashew fruit at a Brazilian market.
½ cup (50 g) raw cashew pieces
2 cups (470 ml) water, divided
1 tablespoon (15 ml) maple syrup
3 cashew fruits, peeled and sliced
2 tablespoons (16 g) arrowroot powder
1 cup (235 ml) soy creamer
½ cup (100 g) sugar
1 tablespoon (15 ml) vanilla extract
In a blender, combine cashew pieces with 1 cup (235 ml) water and maple syrup. Blend on high to form a thick cream. Slowly add remaining 1 cup (235 ml) water and blend on high for another 2 to 5 minutes. Pour into a medium-size bowl and set aside. This is your cashew milk.
In a food processor, blend sliced cashew fruits until smooth.
In a small bowl, mix ¼ cup (60 ml) freshly made cashew milk with arrowroot and set aside.
Mix soy creamer, remaining cashew milk, blended cashew fruits, 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
Spicy Fruit Salad
Peaches, bananas, and apples work well for this recipe, but feel free to use any fruit.
Mild curries (yes, they do exist) intend to give diners a sophisticated food that offers a balanced blend of spices and herbs—much like this ice cream (pictured at right).
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
2 tablespoons (12 g) mild curry powder
1 tablespoon (15 ml) vanilla extract
20 fresh figs, 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 curry 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 figs.
Yield: 1 quart (approximately 600 g)
There are many varieties of chile pepper, each varying in heat intensity. Choose one that suits your taste.
3 medium-size chile peppers, chopped
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
½ cup (100 g) sugar
¼ cup (20 g) cocoa powder
½ cup (90 g) vegan chocolate chips
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, blended chile peppers, remaining ¾ cup (175 ml) soymilk, sugar, cocoa powder, and chocolate chips in a medium saucepan over low heat. Stir frequently until chocolate chips melt, 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. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
Gogi berries come in several varieties. For this recipe, use the Himalayan version. They are larger and sweeter than their Chinese counterparts.
1½ cups (355 ml) water
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
3 bananas, peeled and sliced
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
½ cup (50 g) dried goji berries
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside as well. In a blender, purée banana slices.
Mix soy creamer, puréed bananas, 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. While the mixture is churning, soak goji berries in hot water for 5 minutes, until plump, then drain. In the last few minutes of churning, add goji berries.
Yield: 1 quart (approximately 600 g)
This ice cream is a unique translation of the popular red bean dishes common in Asian cuisine. Plus, it’s a fun pink color! Look for red bean paste at Asian markets.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
2 cups (525 g) red bean paste
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, bean paste, 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
Red Bean Pudding
This pudding is the perfect accompaniment to our Red Bean ice cream. Serve in bamboo-crafted bowls, if possible, for a complete Asian theme.
Seaweed ice cream is popping up more and more in Eastern and Western ice cream shops. Serve with seaweed soaked in sugar syrup—or even Swedish fish candies—to complete the ocean theme.
3 to 4 ounces (85 to 115 g) fresh seaweed
1 cup (235 ml) water
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
Boil seaweed in water to break down any starchy branches, then blend drained seaweed until smooth (if not already smooth from boiling).
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, drained seaweed, 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
True or false? Ribofalvin is not an important part of a vegan diet. False. Ribofalvin, otherwise know as vitamin B2, converts protein, fat, and carbohydrates into energy. Good riboflavin sources include whole grains, leafy greens (seaweed included!), mushrooms, and almonds.
Chinese almond cookies are a popular treat at Chinese bakeries and a common part of Chinese New Year celebrations. This ice cream version is sure to be just as popular in your home!
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
4 to 5 Chinese almond cookies, crushed
In a small bowl, combine ¼ cup (60 ml) almond milk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) almond 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. In the last few minutes of churning, add crushed almond cookies.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Fried Asian Pancakes
These light pancakes are best served warm, with fresh fruit and a scoop of ice cream.
Green tea—often described as fresh or light tasting—translates into a wonderfully refreshing ice cream. Add to that the health benefits of this flavor and you’ve got an irresistible one-two punch!
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
2 tablespoons (14 g) matcha (powdered Japanese green tea)
½ cup (100 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, matcha, 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
Chocolate-Covered Raspberries
These little treats are simple to put together and make for a beautiful presentation.
Black currant, typically used in wines, juices, and jams, gives this ice cream a rich, beautiful color. Serve with afternoon tea on a warm summer day.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
1 cup (150 g) black currants
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 blender, purée black currants, soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar until smooth. Pour mixture into a saucepan and cook over low heat. 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. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Spicy Mango Salsa
This fruity salsa is delicious atop our Black Currant Tea ice cream or with organic tortilla chips.
SERVING SUGGESTION
Raspberry Melba
Melba sauce was first created by the famous French chef Auguste Escoffier for Dame Nellie Melba, an Australian opera singer. This sweet specialty is a perfect ice cream topper.
