Reply #6: A recipe.. [View All]

[Chan790]

(adapted from a recipe from Veganomicon: The ultimate vegan cookbook)

Place a can of coconut milk in the fridge overnight. The cream will solidify and rise to the top. Scoop the cream off the top and reserve the coconut water for another use. Actually put all the ingredients and utensils in the fridge overnight...the colder everything is, the better your results will be.

1/2 cup coconut cream
1 cup soy milk (or any other non-dairy milk you'd like. I'd not recommend coconut unless you want coconut-flavored ice cream)
3/4 cup sugar
6 oz. silken tofu
1 tablespoon vanilla extract

Add all ingredients to blender and blend until consistent. Pour into ice cream maker and follow instructions for your ice cream maker.

This recipe is for vanilla.

For chocolate, reduce sugar by 1/4 cup and add 8oz. of cooled melted chocolate to blender.

For peanut butter, increase sugar to 1 cup and add 1/2 cup of peanut butter to blender.

For red bean, replace peanut butter in above recipe with 1/2 cup pureed red beans.

For green tea, add 2 teaspoons of matcha powder.

For coffee or espresso, replace 1/2 cup of non-dairy milk with 1/2 cup cold espresso or strongly-brewed coffee.

For any berry, you'll need 3/4 lb. of fruit, thinly-sliced-or-chunked. Add 1/2 of fruit to a saucepan with 1/4 cup water, 1 tablespoon of arrowroot powder and 2 tablespoons of sugar. Bring to a boil, then reduce to a simmer for 7 minutes. Cool to room temperature and add to blender. Add 1/2 fruit to ice cream maker.

Generally, ice cream flavorings get added to blender and anything you want in the ice cream (chips, cookie dough chunks, fruit pieces, nuts, etc.) get added to the ice cream maker.