Hi everyone…I’m baaaaack! took a little time off to catch up on some personal projects and am now back-in-action! My refined sugar cleanse was a huge success. My widespread pain is virtually gone and I have had tons of energy as well! What I will admit though is that although my cravings for sugar have decreased dramatically, I still desire something sweet every now and then. With all this intense heat we’ve had in Chicago this summer, I find myself craving cold treats on the regular.
I wanted to share my go-to vegan “ice cream” recipe which is perfect for vegans and vegan wannabes (like me). What’s great about this recipe is that it only needs 4 main ingredients for the ice cream itself. I decided I wanted to add some vegan “caramel” sauce to add to the mixture so I made that as well but it is optional for this recipe.
The coconut milk that I use is the 365 brand from Whole Foods because the can contains a non-BPA lining (you can read about the risks associated with BPA by clicking here). I like to place the coconut milk in the refrigerator overnight and scoop out the thickened cream part at the top, tossing out the water at the bottom (although you can just use it as well). I find that this makes for a more creamier ice cream.
The process is quite simple actually. You literally mix the thickened coconut milk with the maple syrup, cocoa powder, and vanilla in a high speed blender. Now, you can simply add this mixture to a plastic container and place in the freezer until it’s ready to scoop. Or, you can do what I did and add it directly to your ice cream maker. I use the
Cuisinart Cuisinart ICE-20R 1-1/2-Quart Automatic Ice Cream, Frozen Yogurt & Sorbet Maker, Red
I then made the caramel sauce by combining 8 dates soaked for 1 hour with vanilla extract and some peanut butter flour. I blended in a high-speed blender until completely smooth. I love using this caramel as a dipping sauce for apples!