…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.

Cool Contenders, Hot Off the Press

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.

What’s 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.

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Yield: Makes 1 1/2 Pints

Purple Cow Ice Cream

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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.

Additional Time 3 hours 30 minutes

Total Time 3 hours 30 minutes

Ingredients

• 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

Instructions

1. This is the best ice cream for beginners, as it genuinely 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.
   
2. 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.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Old Orchard Frozen Grape Juice -12 fl oz
• 
  Vegan a la Mode: More Than 100 Frozen Treats for Every Day of the Year
• 
  Super Vegan Scoops!: Plant-Based Ice Cream for Everyone

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 61Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 6mgSodium: 58mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.