We All Scream…

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by Hannah (BitterSweet)

…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
Pinch Salt

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!

Printable Recipe

29 thoughts on “We All Scream…”

  5. I was really excited to see your ice cream feature in this VegNews issue…they all look so delicious! Can’t wait for your ice cream book; my world just got that much sweeter. :)

  12. I had no idea it was national Ice Cream Month, how fun! The purple cow is brilliant, I love grape juice and I bet it’s delicious here!

  16. I love that there is no added sugar in this ice cream – only the sweetness of the grape juice concentrate and nondairy milk… and just look at that gorgeous color! I’ll need to pick up a pack of Zevia cream soda to make a float :).

  17. It looks absolutely beautiful!!!! I am loving the name! I can’t wait to get my ice cream maker so I can make my very first ice cream! :)

  19. Aahhhh yes simplicity is where it’s at! Especially in summer. I have never been a fan of the generic grape juice but I am imagining it with vanilla ice cream and thinking I make need to make myself a purple cow!

  21. I did not know about national ice cream month…but ice cream is one of my favorite things ever. And the purple cow ice cream looks so gorgeous. What a sensational color.

  22. I had no idea purple ice cream was so easy to make! The color is so pretty! Can’t wait for your new cookbook – then every month can be ice cream month or ice cream day! Yes, ice cream every day for everyone! :-)

  24. I’ve never heard of purple cow ice cream before but it looks so pretty and sounds wonderful that I might have to try this! Thanks so much for sharing the recipe! :)

  25. I made this with cranberry juice concentrate. I didn’t know what to expect, as the color was akin to magenta bubble gum… It was awesome!! Now I can’t wait to try this with other juice flavors. My omni family was even scooping out bowls behind my back, so this is definitely a thumbs up.

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