…For National Ice Cream Month! Did you know that since 1984, thanks to Ronald Reagan, July has been officially designated as National Ice Cream Month? Clearly there’s no better time than the present to share my latest VegNews magazine article, found in the fresh July/August issue, which just so happens to be a feature on vegan ice cream recipes that go way beyond just chocolate and vanilla. Craving a decadent frozen dessert to keep the summer heat at bay? Imagine Hot Chocolate Ice Cream, with a rich dark chocolate base littered throughout with bouncy vegan marshmallows, or Raspberry-Mint Truffle Ice Cream, a refreshing combination of fresh berries and herbs, with whole semi-sweet chocolate truffles to amp up the indulgence-factor. Don’t forget what might actually be the easiest ice cream ever churned up, the Purple Cow Ice Cream.
Inspired by the traditional soda shop float made with grape soda and vanilla ice cream, I like to play a bit of role reversal and switch it up by creating a grape ice cream, with only two ingredients (three if you count salt.) Serve in a tall glass with thoroughly chilled cream soda for the full complement of tastes and textures.
Purple Cow Ice Cream
1 3/4 Cups Plain Non-Dairy Milk
3/4 Cup (1/2 of a 12-Ounce Can) Frozen 100% Concord Grape Juice Concentrate, Thawed
This is the best ice cream for beginners, as it literally could not be any easier to prepare. Just whisk everything together thoroughly in a medium-sized bowl until homogeneous, and chill for at least 30 minutes. Churn in your ice cream maker according to the manufacturer’s instructions, and transfer to an air-tight container before stashing in the freezer. Let rest in the freezer for at least 3 hours before serving, until solid enough to scoop.
Catch the rest of the recipes mentioned above in VegNews magazine, and don’t forget, this is just another sweet sample spoonful of what’s to come in my forthcoming ice cream cookbook!