Vegan Triple Vanilla Ice Cream

Triple Vanilla Ice Cream

I’m now 2 full weeks into being vegan, and the learning process continues. I suppose I already knew that you can be a really unhealthy vegan if you only eat carbs and processed foods, but I learned it the hard way when I did just that because I was too lazy to go to the grocery store. I really learned the hard way after eating frozen “mock” chicken sliders for 3 meals in a row and then trying to exercise. Let’s just say I was barely functional for the rest of the day.

So after my run I took a 3 hour nap and barely dragged myself out of bed for dinner only because Aaron had suggested we try a vegan restaurant in town called The Spiral Diner. I’d had a bad experience there a few years ago with a Philly cheesesteak so I was reluctant to go back, but I’m glad we gave it another shot. We had chips and queso, which has been the only acceptable cheese alternative I’ve had so far, followed by a decent vegan BLT with the best spicy ranch sauce I’ve had (vegan or otherwise), and the most amazing chocolate and peanut butter milkshake. After I got some much needed fat into my system, I went from on the verge of quitting this whole non-dairy lifestyle to feeling reenergized and ready for the next couple of weeks.

I’ve done a better job about being prepared and planning out my meals this week so I haven’t felt quite as fatigued, but nothing has been able to take my mind off of that chocolate peanut butter milkshaaaaake! Which is part of the reason why I’m posting an ice cream recipe in the middle of winter. The other reason is that I had originally intended on posting a vegan vanilla ice cream recipe last summer, but I failed so many times at it that I put it on the back burner.

Triple Vanilla Ice Cream
Triple Vanilla Ice Cream
Triple Vanilla Ice Cream

This is a take on recipe I found on Serious Eats, and by far has the best texture of any vegan ice cream I’ve tried. The triple vanilla part comes from using a vanilla bean, vanilla extract, and vanilla sugar (you can learn how to make vanilla sugar here). This recipe uses corn syrup, which I know many people prefer not to use, but Wholesome Sweeteners makes an organic non-GMO variety. If you have a corn allergy, you can proabably use tapioca syrup, brown rice syrup, or golden syrup since they have a similar texture, but I haven’t tested them.

If you have difficulty scooping the ice cream right out of the freezer, let it sit outside for 5-10 minutes before serving. Not only is it easier to scoop, but the flavors of rock solid ice cream right out of the freezer are less pronounced, so letting it rest will actually help it taste better.

I was planning on posting a recipe for a chocolate peanut butter milkshake after this one, but I felt a little bit silly telling you to dump things in a blender and calling it a recipe, so here it is: 1 cup of ice cream + 1/2 cup non-dairy milk + 3 tablespoons Dutch process cocoa powder (or natural or raw cacao if you prefer) + 2 tablespoons creamy peanut butter = Chocolate Peanut Butter Milkshaaaaaake!

Vegan Triple Vanilla Ice Cream

Yield: one pint plus a little extra


  • 1 can full fat coconut milk, chilled in the refrigerator for 24 hours
  • 1 can full fat coconut milk, at room temperature
  • 3 tablespoons light corn syrup
  • 1/3 cup vanilla sugar
  • 1 vanilla bean
  • 2 teaspoons pure vanilla extract


  1. Open the can of chilled coconut milk and scoop off the hardened coconut cream (you won't need the remaining coconut water).
  2. Combine the coconut cream, coconut milk, corn syrup, vanilla sugar in a saucepan over medium heat.
  3. Scrape out the inside of the vanilla bean and add it to the mixture, stirring the mixture frequently. Set the vanilla bean pod aside for later.
  4. Once the mixture begins to simmer, use an immersion blender to blend the ice cream for about 30 seconds. Alternatively, you can pour the mixture into a blender and blend it that way.
  5. Stir in the vanilla extract and place the vanilla bean pod in the mixture.
  6. Pour the hot mixture into an airtight container and refrigerate for at least 4 hours until completely chilled.
  7. Remove the vanilla bean pod and freeze the mixture in your ice cream maker according to the manufacturer's directions.
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Recipe adapted from Serious Eats
If you don’t have vanilla sugar, you can use regular unbleached granulated sugar.

Chocolate Peanut Butter Sorbet

Chocolate Peanut Butter Sorbet

I keep seeing things all over the interwebs about the end of summer. Um…I’m not buying it. This happens to me pretty much every year. People are busting out the pumpkin and I’m still sweating it out here is Dallas. This year, we’ve really been sweating it out because our AC has been intermittent at best for the past week. In fact, I had a giant food fail last week while attempting to make scones in my non-airconditioned kitchen. The dough was literally melting as I rolled it out, so I figured ice cream was a better option, at least while it was 100 degrees in my house.

I’ve been experimenting with non-dairy chocolate ice creams all summer long, but none have been good enough to share. The coconut milk versions had strong coconut overtones, and while I’m a fan of coconut, I wanted it to taste like chocolate. Other non-dairy milks gave the ice cream a weird icy texture, so you can imagine my surprise when I came across a decadent looking chocolate sorbet.

Chocolate Peanut Butter SorbetChocolate Peanut Butter SorbetChocolate Peanut Butter Sorbet

I’m always skeptical of water based “ice cream,” but this stuff was so good, I made it twice in one week. It was so creamy, my friends didm;t believe it was sorbet. The first time, I made David Lebovitz’s original recipe. The second time, I replaced some of the chocolate with creamy peanut butter and liked it even better. The peanut butter version is what I’m sharing with you today, but if you’re not a fan, you can replace the peanut butter with an extra ounce of chocolate.

Chocolate Peanut Butter Sorbet

Yield: 1 1/2 pints


  • 1 1/2 cups water, divided
  • 2/3 cup granulated sugar
  • 1/2 cup (75 g) unsweetened Dutch-process cocoa powder (I used Valrhona)
  • Pinch of salt (if your peanut butter is unsalted)
  • 3 ounces bittersweet or semisweet chocolate, finely chopped
  • 2 tablespoons creamy peanut butter
  • 1/2 teaspoon vanilla extract


  1. In a large saucepan, whisk together the 1 cup of water, sugar, cocoa powder, and salt over medium heat until the mixture begins to boil.
  2. Continue to let the mixture boil for about 45 seconds, whisking constantly.
  3. Remove the saucepan from the heat and mix in the chocolate and stir until it has melted.
  4. Whisk in the peanut butter until smooth.
  5. Add the vanilla and the remaining 1/2 cup of water and mix until smooth.
  6. Transfer the mixture into a blender and blend for about 15 seconds.
  7. Pour the mixture into a heat proof bowl and let it chill thoroughly in the fridge for at least 4 hours.
  8. Freeze the mixture in your ice cream maker according to the unit's instructions.
  9. Transfer the ice cream into a container and let harden in the freezer for at least one hour before serving.
  10. If the ice cream is too hard to scoop, let it thaw for 5-10 minutes before serving.
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Recipe adapted from The Perfect Scoop

Red Velvet Cake Milkshake Shooters

Valentine’s Day is just around the corner, and this is one milkshake that will bring all the boys to the yard.

I know, lame joke, but I just had to get that out of my system. Now, on to more important things, like milkshakes! More specifically, cute little milkshakes in shot glasses. And it gets even better- they taste like cake! After seeing these mini milkshake shooters on, I knew I wanted to make a version of these for Valentine’s day. I started by dipping the rims of some shot glasses in melted white chocolate, and then coating them with mini heart sprinkles.

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