Okay here's a few (book comes out next month!)
Strawberry Ice Cream
Makes 1 quart
Strawberries are abundant where we live on the central coast of California, so this is a flavor we make often. It's best with really red, ripe berries.
2 1/2 cups halved strawberries
1 (14-ounce can) full-fat coconut milk
1/2 cup granulated sugar or agave syrup
2 teaspoons vanilla extract
Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours. Then freeze in an ice cream maker according to the manufacturer's directions.
Here's one chocolate but I also have a regular chocolate made with coconut milk and (my favorite) Chocolate Raspberry -- it tastes like a truffle!
Chocolate Mousse Ice Cream
Makes 1 quart
This luscious ice cream is made without coconut milk but is still extremely rich and very chocolaty. This is what I serve when I host a Moms' Night Out at my house.
1 1/2 cups chocolate rice milk or soymilk
1 1/2 cups semisweet chocolate chips (one 10-ounce package)
1 (12-ounce) package firm silken tofu
3 tablespoons Amaretto liqueur
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Pour the rice milk into a small saucepan and warm on low heat until it just begins to simmer. Remove from the heat, add the chocolate chips, and whisk until they are melted and the mixture is smooth. Transfer to a blender or food processor and add the tofu, liqueur, and extracts. Process until smooth. Cover and chill in the refrigerator for at least 2 hours. Then freeze in an ice cream maker according to the manufacturer's directions.
Mango Sorbet
Makes 1 quart
This sorbet is sweet and creamy-more like ice cream than sorbet.
3 cups peeled and diced mango
Juice of 1 lemon
1 cup cold water
1/3 cup granulated sugar or agave syrup
Combine the mango and lemon juice in a small bowl. Cover and refrigerate for 1 hour. Pour the mango mixture into a blender, add the water and sugar, and process until smooth. Taste and add additional sugar, if necessary. Freeze in an ice cream maker according to the manufacturer's directions.
Peanut Butter Ice Cream
Makes 1 generous quart
This is a flavor kids love-especially when it is marbled with fudge sauce or jam, as in the variations that follow.
1 (14-ounce) can full-fat coconut milk
1 cup soymilk or other nondairy milk
1/2 cup granulated sugar or agave syrup
6 tablespoons creamy peanut butter
1/2 cup chopped roasted peanuts (salted or unsalted; optional)
Place the coconut milk, soymilk, sugar, and peanut butter in a medium bowl and whisk until well combined. Cover and chill in the refrigerator for at least 2 hours. Then freeze in an ice cream maker according to the manufacturer's directions.
About 5 minutes before the end of the freezing time, when the ice cream is almost to the firmness you desire, add the optional peanuts. Process for 5 more minutes, or until the ice cream reaches the desired consistency.
Peanut Butter-Chocolate Chip Ice Cream: Add 1/2 cup of mini dark or semisweet chocolate chips or chopped chocolate instead of the chopped peanuts.
Peanut Butter-Fudge Marble Ice Cream: Follow the directions for Vanilla-Fudge Marble Ice Cream (p. XX), but use Peanut Butter Ice Cream instead of the vanilla base.
