Making homemade ice cream is not only essential for combating those mid-summer cravings, but quick, easy, and delicious, too.
What’s even better is you can garner them to your preferences, and vegan varieties are simple to produce.
Keep It Cold
All of the parts of the ice cream maker should be as cold as possible. The canister should be stored in the deepest, darkest part of your freezer (a chest freezer, if possible) for at least 48 hours for best results. When you prep the ingredients, store them in the refrigerator overnight to make sure they are as cold as possible, too.
When you pour the mixture into the ice cream maker, don’t overfill it. It should be about three quarters of the way full in order to properly aerate the mixture.
Mix ‘Em Late
If you are adding mix-in ingredients, such as nuts, candy, chocolate chips or the like, do so in the last minute of churning. At this point, the ice cream is already done and you just want to mix them in.
Store It Right
Shallow and flat containers are the best ones to use for freezing and storing ice cream. To prevent ice crystals, cover the surface with wax paper or plastic wrap before closing the container.
In order for it to scoop as well as the store-bought brands, well, you’d have to buy a store bought brand. These are loaded with extra air, along with plenty of stabilizers that make it something undoable at home. However, there are a few things to make it a little better, but the best is adding a couple tablespoons of vodka or other alcohol to the mix. Because alcohol doesn’t freezer, it helps soften up the ice cream.
Vanilla Chocolate Chip Vegan Ice Cream
Recipe makes about 1 quart
2 cups nondairy milk, such as almond, divided
4 teaspoons arrowroot flour or cornstarch
1 1/4 cups canned full-fat coconut milk
2/3 cup sugar
2 tablespoons agave nectar
1/4 teaspoon fine sea salt
2 teaspoons pure vanilla extract
1 cup non-dairy chocolate chips
Put 1/4 cup of the nondairy milk in a small bowl. Whisk in the arrowroot flour or cornstarch. Set aside.
Put the remaining 1 3/4 cup nondairy milk, the coconut milk, sugar, agave nectar, and salt in a saucepan. Bring to a boil over medium-high heat. Cook until sugar is dissolved. Add the milk/starch mixture. Return to a boil and cook, stirring often, until the mixture has thickened, about 2 minutes. Remove from heat and stir in the vanilla extract. Pour the mixture into a bowl and let come to room temperature. Refrigerate overnight.
The next day, pour the mixture into an ice cream maker. Process according to the manufacturer’s instructions, adding int he chocolate chips in the last minute. Transfer to a storage container, cover with plastic wrap, and freeze until set. You can also eat it right away — it will be more similar to soft serve — but wait about 3 to 4 hours for it to firm right on up!