CHAPTER 6
Novelty Flavors

“I am always doing that which I cannot do, in order that I may learn how to do it.”

—Pablo Picasso

Life is all about trying new things, even in the kitchen!

I spent day after day, week after week trying to perfect these recipes, sometimes throwing my arms in the air and declaring myself too passionate. In the end, though, I think the flavors turned out amazingly delicious (you can judge for yourself)! Even in times of doubt, my determination kept me going.

I knew nothing about desserts when I first started making ice cream. Sheer resolve got me where I am today. So, if it worked for me, why not for you?

Try new things, play around with recipes, but most importantly, follow your passions. Life without risk is not worth living.

Pumpkin

This ice cream is a perfect treat for autumn.

1 cup (235 ml) soymilk, divided

2 tablespoons (16 g) arrowroot powder

2 cups (470 ml) soy creamer

¾ cup (113 g) brown sugar

1 cup (245 g) cooked, mashed pumpkin (or pumpkin purée)

2 tablespoons (14 g) pumpkin pie spice

1 tablespoon (15 ml) vanilla extract

Tasty Tidbit

• The word pumpkin originates from the word pepon, which is Greek for “large melon.”

In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.

Mix soy creamer, remaining ¾ cup (175 ml) soymilk, brown sugar, pumpkin, and pumpkin pie spice 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 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

Pie Crust Crumbles

Chestnut

In preparation for making this flavorful ice cream, always slit the shells of chestnuts before cooking. This allows steam pressure to escape and prevents the nuts from bursting.

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

¾ cup (110 g) cooked and shelled chestnuts, chopped

Tasty Tidbits

• A chestnut is a closed shell with moisture trapped inside. When heated, the moisture can forcefully pop open the nut. That’s why it’s important to slit a chestnut shell before cooking.

• There are many ways to cook chestnuts, including boiling, baking, and roasting. Any method will work here.

• To roast chestnuts, simply cut and “X” onto each nut’s shell, place on a baking sheet, sprinkle with water, and roast for about 15 to 20 minutes at 425°F (220°C or gas mark 7).

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 chopped chestnuts.

Yield: 1 quart (approximately 600 g)

Chocolate Pretzel

Looking for a salty-sweet treat? This winning combo is delicious. If you’re feeling adventurous, try making your own chocolate-covered pretzels!

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

1½ cups (340 g) chopped chocolate-covered pretzels

Tasty Tidbit

• As early as 610 AD, monks in Europe used folded scraps of dough to represent a child’s arms folded in prayer. The snacks were then handed out to the children for good behavior.

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 medium-size 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. In the last few minutes of churning, add chopped pretzels.

Yield: 1 quart (approximately 600 g)

*Variation: Chocolate Pretzel Nut
Cashews or pecans would make a delicious addition to this sweet and salty treat. Simply reduce the pretzel pieces to 1 cup (225 g) and add ½ cup (55 g) chopped nuts along with the pretzels.

Avocado

This recipe works best with ripe avocados. That means the fruit should be a dark, greenish-black color and soft (almost mushy) to the touch. Because avocados contain natural binding agents, no arrowroot powder is required.

3 ripe avocados, peeled

1 tablespoon (15 ml) lime juice

½ cup (100 g) sugar

2 cups (470 ml) soy creamer

1 cup (235 ml) soymilk

Tasty Tidbits

• Avocado is actually a fruit, not a vegetable.

• Avocados do not ripen until they are picked.

In a blender, purée avocado flesh, lime juice, sugar, and soy creamer until smooth.

Pour purée into large bowl and add soymilk. Whisk until incorporated.

Place mixture into ice cream maker and freeze according to instructions.

Yield: 1 quart (approximately 600 g)

Cinnamon Juniper

This flavor combination is perfect for a winter holiday meal in front of a roaring fire. For an adult twist, serve with a splash of gin.

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

2 tablespoons (28 ml) juniper 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, 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 and juniper 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)

S’more

As the story goes, this American campfire delicacy owes its name to a troop of Girl Scouts. After tasting the warm marshmallow, melted chocolate, graham cracker combo, the girls chanted “Gimme some more!” and the name stuck. In no time, this unique ice cream will have you chanting those very same words.

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

1½ cups (265 g) vegan chocolate chips, divided

1 tablespoon (15 ml) vanilla extract

1 cup (50 g) miniature marshmallows, lightly toasted

Vegan graham crackers, crumbled, for garnish

Tasty Tidbit

• True graham crackers are made with unsifted and coarsely ground wheat flour. More similar in taste to a cookie than a cracker, they bear a resemblance—albeit a more square one—to the British “biscuit.”

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 ½ cup (90 g) chocolate chips into a medium-size saucepan. On 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. In the last few minutes of churning, add marshmallows and remaining chocolate chips. Garnish with crumbled graham crackers.

Yield: 1 quart (approximately 600 g)

*Variation: S’more Sandwiches
Simply place a scoop of S’more ice cream between two graham crackers and enjoy! Or, for an added treat, melt ½ cup (90 g) vegan chocolate chips and drizzle on bottom graham cracker layer before topping with ice cream.

Vanilla Graham Cracker

This ice cream tastes great with any flavor graham cracker. Try original, cinnamon, or chocolate.

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 (84 g) vegan graham crackers, crumbled and frozen

Tasty Tidbit

• Pure vanilla extract is made by macerating vanilla beans in an alcohol-water solution to extract the flavor. Imitation vanilla is composed entirely of artificial flavorings.

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 frozen graham cracker bits.

Yield: 1 quart (approximately 600 g)

SERVING SUGGESTION

Ice Cream Cake

Enjoy this treat on birthdays, anniversaries, or any other special occasion.

Cherry Pie

This sweet, cheerful ice cream is perfect for summer. For an even more authentic version, serve it with pie crust crumbles (see recipe on page 144) and a dollop of soy whipped cream.

1 cup (235 ml) almond milk, divided

2 tablespoons (16 g) arrowroot powder

2 cups (310 g) pitted cherries, quartered, divided

¾ cup (150 g) sugar

Splash of water

2 cups (470 ml) soy creamer

1 tablespoon (7 g) ground cinnamon

1 tablespoon (15 ml) vanilla extract

Tasty Tidbit

• Cherry pie is the second most popular pie in the United States. Apple pie is the most popular.

In a small bowl, combine ¼ cup (60 ml) almond milk with arrowroot and set aside.

Place 1¼ cup (195 g) pitted cherries and sugar in a medium-size saucepan. Add water and bring to a boil over low heat, stirring often. Once soft, purée cherries in a blender.

Mix soy creamer, remaining ¾ cup (175 ml) almond milk, and blended cherries 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 cinnamon and 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 ¾ cup (115 g) chopped cherries.

Yield: 1 quart (approximately 600 g)

Green Fact

According to the Environmental Protection Agency, the runoff from factory farms pollutes our waterways more than all other industrial sources combined.

Apple Pie

In the nineteenth century, apple pie was commonly served for breakfast before a long day’s work. Our Apple Pie ice cream may not be morning fare, but it is the perfect after-dinner treat.

For Apples:

3 apples, peeled, seeded, and chopped

2 tablespoons (14 g) ground cinnamon

1 cup (200 g) sugar

2 cups (470 ml) water

¼ cup (55 g) non-hydrogenated, non-dairy butter

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

Cinnamon graham crackers, crushed, optional

To make apples: In a non-stick pan, combine apples, cinnamon, sugar, water, and butter, and bring to a boil on low heat. Cook until water evaporates, about 7 to 15 minutes. Remove from heat and set aside.

To make ice cream: In a small bowl, combine ¼ cup (60 ml) soymilk with arrow-root and set aside.

Mix soy creamer, remaining ¾ cup (175 ml) soymilk, cooked apples, 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. Garnish with crushed cinnamon graham crackers, if desired.

Yield: 1 quart (approximately 600 g)

Pecan Apple Danish

Apples can be found year round, but are quintessentially an autumn treat, with their peak season from September through November. Add a twist to your typical fall dessert with this homey flavor.

For Apples:

3 apples, peeled, seeded, and chopped

2 tablespoons (14 g) ground cinnamon

1 cup (200 g) sugar

2 cups (470 ml) water

¼ cup (55 g) non-hydrogenated, non-dairy butter

For Ice Cream:

1 cup (235 ml) soymilk, divided

2 tablespoons (16 g) arrowroot powder

2 cups (470 ml) soy creamer

¾ cup (113 g) brown sugar

1 tablespoon (15 ml) vanilla extract

½ cup (55 g) chopped pecans

4 to 5 pieces vegan Danish bread, optional

Tasty Tidbits

• There are more than 1,000 varieties of pecans.

• Some people believe that the French created pecan pie soon after settling in New Orleans, after being introduced to the nut by Native Americans.

To make apples: In a non-stick pan, combine apples, cinnamon, sugar, water, and butter, and bring to a boil. Cook until water evaporates, about 7 to 15 minutes. Remove from heat and 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, cooked apples, 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. Serve with Danish bread, if desired.

Yield: 1 quart (approximately 600 g)

Vanilla Saffron

Saffron has a unique, bitter, honey-like taste that makes for a luxurious ice cream. Don’t let the price tag on this expensive spice (up to $1,200 [£760] per pound [454 g]) deter you. It’s worth the cost.

1 cup (235 ml) soymilk, divided

2 tablespoons (16 g) arrowroot powder

2 cups (470 ml) soy creamer

¼ cup (8 g) saffron spice

¾ cup (150 g) sugar

1 tablespoon (15 ml) vanilla extract

Tasty Tidbits

• Although Iran produces the majority of the world’s saffron, Spain is the world’s largest exporter of the spice.

• In large doses (more than ½ cup [17 g]), saffron is lethal.

In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.

Mix soy creamer, saffron, 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

Roasted Peaches

Delicately roasted peaches with a sprinkle of brown sugar accompany this ice cream perfectly.

Sweet Potato

Don’t confuse sweet potatoes, this recipe’s main ingredient, with yams. Nutritionally, the former greatly outweighs the latter. This fun dessert is perfect for autumn banquets.

For Sweet Potatoes:

4 to 5 sweet potatoes

½ cup (100 g) sugar

2 to 4 teaspoons (5 to 9 g) ground nutmeg

Dash of salt

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 sweet potatoes: Bake potatoes at 400°F (200°C or gas mark 6) for 40 to 50 minutes. Mash and add sugar, nutmeg, and salt. Let cool.

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 both mixtures until chilled, approximately 2 to 3 hours. Combine and freeze according to your ice cream maker’s instructions.

Yield: 1 quart (approximately 600 g)

 

SERVING SUGGESTION

Slow-Roasted Green Apples

New York Irish Cream

Serve this ice cream at your next St. Patrick’s Day bash! For even more festive Irish flair, add a few drops of green food coloring.

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 cup (170 g) agave nectar

2 tablespoons (28 ml) whiskey

Tasty Tidbit

• Irish cream is a mixture of whiskey, cream, and sugar. It is typically sold preblended and nearly always uses Irish whiskey as its base.

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 and agave nectar.

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 whiskey.

Yield: 1 quart (approximately 600 g)

Green Fact

Two-thirds of the ammonia emitted worldwide comes from farming animals. Ammonia emission significantly contributes to acid rain and global warming. Following a vegan or vegetarian diet can reduce these detriments to our environment.

Host an Ice Cream Tasting Party

Like wine, a great ice cream is complex and deep, with bright flavors and luscious undertones. In fact, the cacao we use at the store in our classic Chocolate has 300 more flavor components than a glass of your favorite wine.

Here’s a step-by-step guide to host the perfect ice cream tasting party. Your friends will be ice cream connoisseurs in no time!

Step 1: Decide which flavors to offer.

If you’re a beginner, stick with the classics: Vanilla (page 36), Chocolate (page 37), and Strawberry (page 46). If you’re an old pro, impress your guests with fancier flavors such as Raspberry Dandelion (page 100), Seaweed (page 119), and Espresso Bean (page 164).

Like a wine tasting, move from lightest to darkest shade of ice cream.

Step 2: Set out the good stuff.

A true ice cream virtuoso always uses a gold spoon when sampling a new flavor. However, if you don’t have any gold spoons on hand, silver spoons work just as well and will not alter delicate flavors. Never use plastic or wooden spoons, as they tend to leave a slight aftertaste.

Step 3: Keep your mouth clean.

The human palate consists of more than 9,000 taste buds. To cleanse your palate before the sampling begins and between each flavor, rinse your mouth with lukewarm water and eat one half of a plain, unsalted cracker. This will clear any traces of previously consumed food or drink.

Step 4: Let the ice cream sit.

For maximum flavor release, temper your ice cream by leaving it out for 10 to 15 minutes. Or, for a quick fix, microwave the container for 10 seconds.

Step 5: Judge weight and body.

Do this by lifting the ice cream container with one hand. For its size, is it heavy or light? Gourmet ice cream (yours!) should feel remarkably heavy due to the process in which it is made. Commercial ice cream is typically pretty light because of large amounts of air whipped into the mixture as the ice cream freezes.

Step 6: Observe how it looks.

Scoop up a spoonful of ice cream and carefully observe its appearance. Is it a natural, enticing hue? Premium ice cream should feature decadent colors and flecks of flavoring. Ice cream specialists claim that a taster should be able to “see” the top note of flavor (the smell and the first taste senses pick up) in the first spoonful.

Step 7: Give it a sniff.

Believe it or not, artisanal ice cream will have a slight, subtle bouquet. Lift the spoon and smell the ice cream. It may be hard to detect, but the scent will subtly hint at the flavor notes in the ice cream.

Step 8: Go for direct contact.

Invert the spoon and place it into your mouth, so the ice cream—rather than the bottom of a cold spoon—is the first thing your tongue will touch. Close your eyes. Is the flavor released quickly or does it build? What is your first impression?

Step 9: Explore the flavors.

As the ice cream melts and leaves your mouth, the finishing flavors (after taste) arise. Are they stronger or completely different than the first flavors? Our Sweet Curry Fig ice cream (page 114), for example, begins sweet but finishes with a strong, spicy kick. It is during this important step that most people judge whether they enjoy an ice cream flavor.

Step 10: Explore the feel.

The first spoonful is an intimate connection with the flavor. Use the second spoonful to test the texture and consistency of the ice cream. Is it creamy? Are there grains of flavor in each bite? Can you chew the ice cream, or does it immediately yield and melt in your mouth?

Step 11: Give your opinion.

Record or discuss your results (you can even use a rating system, using “scoops” instead of stars).

Step 12: Enjoy!

Spend your time enjoying the ice cream while relaxing and socializing with friends. You are now a true ice cream connoisseur!

Apple Cider

Apple cider bought in a supermarket is pasteurized, which prevents fermentation. Cider fresh from a farm or roadside stand is unpasteurized (which allows for fermentation in the bottle) and usually has a more pronounced flavor and fizzy taste. Both work well for this recipe.

1 cup (235 ml) soymilk, divided

2 tablespoons (16 g) arrowroot powder

1 cup (235 ml) organic apple cider

2 cups (470 ml) soy creamer

¾ cup (150 g) sugar

1 tablespoon (15 ml) vanilla extract

Tasty Tidbit

• Early-harvest apples are more acidic and have a lower sugar content. When used to make cider, these apples produce a tangier drink.

In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.

Combine apple cider, 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

In the fight against global warming, adopting a vegan diet has a greater impact than switching to a hybrid car, according to a 2006 report from the University of Chicago.

Lemonade

This ice cream is best enjoyed on the front porch on a hot, summer night. Squeeze fresh lemon juice on top for a stronger citrus flavor.

1 cup (235 ml) soymilk, divided

2 tablespoons (16 g) arrowroot powder

1½ cups (355 ml) lemonade (freshly made is best)

2 cups (470 ml) soy creamer

¾ cup (150 g) sugar

1 tablespoon (15 ml) vanilla extract

Tasty Tidbits

• Lemons are originally from northern India.

• Lemonade is believed to have been invented in Egypt more than 1,500 years ago. It started as a lemon and honey wine, drank primarily by peasants.

In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.

Combine lemonade, 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

Strawberry Salad

This bountiful salad, packed with nutrient-rich fruits, goes great with Lemonade ice cream or any of the fruit-flavored ice creams from chapter 2.

Bourbon Raisin

This recipe may be a little too sophisticated for the kids, but it’s great for an adults-only evening. For a charming Southern flavor, use your favorite Kentucky bourbon.

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

2 tablespoons (28 ml) bourbon

¾ cup (110 g) raisins

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 bourbon and raisins.

Yield: 1 quart (approximately 600 g)

Prune Armagnac Sorbet

Armagnac is a distinctive eau-de-vie (colorless fruit brandy) made from aged grapes. It produces quite the debonair sorbet, for those of worldly status.

½ cup (170 g) agave nectar

2 tablespoons (28 ml) armagnac

1½ tablespoons (23 ml) prune juice

1 quart (940 ml) water

Combine all ingredients. Place mixture in ice cream maker and freeze according to instructions.

Yield: 1 quart (approximately 600 g)

Earl Grey

Bergamot oranges flavor Earl Grey tea and give this ice cream its unique flavor. Serve with crumpets and cucumber sandwiches. Cheers!

1 cup (235 ml) soymilk, divided

2 tablespoons (16 g) arrowroot powder

2 cups (470 ml) soy creamer

¾ cup (150 g) sugar

8 bags Earl Grey tea

1 tablespoon (15 ml) vanilla extract

Tasty Tidbits

• Traditionally, Earl Grey tea was a blend of black teas from China and natural bergamot oil, taken from the bergamot tree. This citrus fruit gave the tea it’s famously perfumed aroma and flavor. Today, Earl Grey is likely made with Indian and Sri Lankan black tea.

• The original blend of Earl Grey tea was created for British Prime Minister Charles Grey, Second Earl Grey. Legend has it he received the blend as a gift from a Chinese mandarin.

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 bring to a boil over medium heat. Place teabags in mixture and steep for 20 minutes.

Remove teabags, then heat mixture over medium-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

It takes 78 calories of fossil fuel to produce 1 calorie of meat protein. It takes 1 calorie of fossil fuel to produce 1 calorie of plant-based protein. By following a vegan diet, you conserve non-renewable sources of energy.

Espresso Bean

The rich candy-coated beans in this recipe provide a wonderful contrast to the smooth vanilla flavor of this 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

¾ cup (180 g) vegan chocolate-covered espresso beans

Tasty Tidbit

• Espresso beans differ from regular coffee bean in that they are roasted longer, so that the oils are brought to the bean’s surface.

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, 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 chocolate-covered espresso beans.

Yield: 1 quart (approximately 600 g)

SERVING SUGGESTION

Hot Chocolate Fondant

A “fondant” is a sweet, thick icing made from cooking sugar, water, and syrup (or cream of tartar). Once cooked and cooled, it can be kneaded into a pliable consistency and used to decorate cakes. Heating fondant, on the other hand, makes it soft enough to be used as ice cream coating.

Cappuccino

Cappuccino is a drink made of equal parts espresso, steamed milk, and frothed milk. The drink’s many layers make for a multifaceted treat.

For Cappuccino:

1 tablespoon (15 ml) instant espresso

2 teaspoons (3 g) cocoa powder

½ teaspoon ground cinnamon

½ cup (100 g) sugar

¼ cup (60 ml) boiling water

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

Tasty Tidbits

• A cappuccino differs from a latté in that the former has less steamed milk than the latter.

• In Italy, cappuccino is often served in the morning, as part of breakfast.

To make cappuccino: Combine espresso, cocoa powder, cinnamon, and sugar. Stir in boiling water. Let mixture cool.

To make ice cream: In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.

Mix soy creamer, cappuccino, 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)

Espresso

Inspired by the strong Italian coffee drink, this ice cream plays well with those who love a jolt of caffeine in their dessert.

1 cup (235 ml) soymilk, divided

2 tablespoons (16 g) arrowroot powder

2 cups (470 ml) soy creamer

¾ cup (175 ml) fresh, strong espresso

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, espresso, 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)

Brown Sugar Caramel

This sugary ice cream is sure to please any sweet tooth.

1 cup (235 ml) soymilk, divided

2 tablespoons (16 g) arrowroot powder

2 cups (470 ml) soy creamer

1 cup (150 g) brown sugar

1 tablespoon (15 ml) vanilla extract

¾ cup (170 g) vegan caramel

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 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 freezing, heat up caramel (either in the microwave or on the stove) and swirl through ice cream.

Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.

Yield: 1 quart (approximately 600 g)

Granola Crunch

Granola, finally a mainstream snack after maintaining its hippie reputation for years, is a great addition to ice cream. Homemade granola is the best, but if you must purchase from a supermarket, beware of brands that use honey.

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 (80 g) granola

Tasty Tidbit

• Granola was invented in 1863 by Dr. James C. Jackson who advocated the mixture as part of a healthy diet. The original version consisted of broken-up and re-baked pieces of graham flour crackers.

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 granola.

Yield: 1 quart (approximately 600 g)

SERVING SUGGESTION

Spicy Cherry Salsa

The jalapeños in this recipe balance out the sweet cherry and citrus lime flavors. Serve cold, over ice cream, or with homemade tortilla chips.

Peanut Butter Banana

Inspired by the favorite after-school snack, this ice cream is perfect any time of the day.

3 ripe bananas

2 cups (470 ml) soymilk

¾ cup (113 g) brown sugar

¾ cup (195 g) peanut butter

1 tablespoon (15 ml) vanilla extract

Peel bananas. In a food processor, purée bananas and soymilk until smooth.

Transfer liquid to a medium-size saucepan. Add brown sugar and peanut butter and cook over low heat until sugar dissolves. Remove from heat and add vanilla extract, stirring to combine.

Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.

Yield: 1 quart (approximately 600 g)

Banana Molasses

Much like sugar, molasses acts as a sweetener. When it’s mixed with bananas, as in this recipe, the result is a creamy ice cream that goes well with chocolate syrup.

2 ripe bananas, peeled and sliced

1¼ cups (295 ml) soymilk, divided

2 tablespoons (16 g) arrowroot powder

2 cups (470 ml) soy creamer

½ cup (120 g) regular molasses

¼ cup (60 g) blackstrap molasses

1 tablespoon (15 ml) vanilla extract

Peel bananas. In a food processor, purée bananas and ¼ cup (60 ml) soymilk until smooth.

In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.

Mix soy creamer, banana-milk mixture, remaining ¾ cup (175 ml) soymilk, and both types of molasses 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)

Peanut Butter and Jelly

This flavor (pictured at left) tastes just like the sandwich. It’s sure to be a real hit with kids and those who are young at heart!

1 cup (235 ml) soymilk

2 cups (470 ml) soy creamer

¾ cup (195 g) peanut butter

¾ cup (113 g) brown sugar

1 tablespoon (15 ml) vanilla extract

¾ cup (240 g) jam, jelly, or preserves of preference

Mix soymilk, soy creamer, peanut butter, and brown sugar in a saucepan and cook over low heat. Once mixture begins 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. In the last few minutes of churning, add jam.

Yield: 1 quart (approximately 600 g)

Peanut Butter Cucumber

Cucumbers add a crisp, refreshing flavor to this smooth, creamy ice cream. Seedless cucumber chunks are your best bet.

4 to 5 cucumbers, peeled, seeded, and chopped

1 cup (235 ml) soymilk, divided

2 tablespoons (16 g) arrowroot powder

2 cups (470 ml) soy creamer

¾ cup (113 g) brown sugar

1 tablespoon (15 ml) vanilla extract

½ cup (130 g) peanut butter

In a blender, purée cucumber chunks.

In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.

Mix soy creamer, remaining ¾ cup (175 ml) soymilk, cucumber, and brown sugar in a saucepan and cook on 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, swirl in peanut butter.

Yield: 1 quart (approximately 600 g)

Jalapeño

Jalapeño is an original, super spicy ice cream. It’s only for the truly brave! To balance out the spicy flavor, sprinkle some crushed pretzels on top of your scoop.

3 medium-size jalapeño peppers

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

Tasty Tidbit

• One jalapeño plant can produce between 25 to 30 pods and can be picked multiple times during the growing season.

In a blender, process jalapeño 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. During the last few minutes of churning, add blended jalapeño peppers.

Yield: 1 quart (approximately 600 g)

*Variation: Raspberry Jalapeño
This combination of sweet and spicy is sure to shock the taste buds. To make it, simply add ¾ cup (95 g) chopped raspberries during the last few minutes of churning, at the same time you add the blended jalapeños.

Carrot Cake

Carrot cake is a great alternative to chocolate or fudge cakes, especially when you’re looking for something a bit healthier. Use baby carrots if possible, as their natural sweetness works especially well here.

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 (7 g) ground cinnamon

1 cup (150 g) brown sugar

¼ cup (55 g) non-hydrogenated, non-dairy butter

1½ cups (165 g) grated carrots (peeled if not using baby carrots)

½ cup (75 g) raisins

Tasty Tidbit

• Food historians believe that carrot cake originated from a type of carrot pudding enjoyed during medieval times.

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 and cinnamon. Set aside.

In a small pot over medium heat, combine brown sugar and butter and stir until melted. Add carrots and raisins. Cook on low heat for 5 minutes, or until mixture thickens. Remove from heat and let cool 10 to 15 minutes. Fold into ice cream with a rubber spatula.

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

In 2005, the American Journal of Epidemiology concluded that people who ate the most meat were atfreezing the greatest risk for heart disease and that a high intake of protein from vegetable sources (e.g., tofu, nuts, and beans) lowers the risk of heart disease by 30 percent.