After all the adventure earlier today, I decided to try out a kitchen experiment
Homemade Vegan Ice Cream
Vegan ice cream!
I was inspired to try Mama Pea’s Cookies & Cream vegan ice cream – click here for recipe.
I have an ice cream machine that requires the bowl to be frozen pre-ice-cream-making, so I got that prepped and placed in the freezer earlier this week.
So, today I simply had to gather my ingredients and mix some stuff together. Gosh, ice cream is easy!
I think hubby nearly passed out when I asked him to get the Xantham Gum and he saw it was $12.99! I know that we only need a little bit at a time, but $13 is a lot at one time.
I considered omitting the xanthan gum, but I read online that it was best to use it (unless you had an allergy or something) because it helps ice cream stay creamy instead of getting icy.
I also learned (from my google search) that Xanthan Gum is a thickener commonly used in sauces and dressings and gluten free baking. You may have even noticed on the ingredient list of products you buy, if you read them.
Bottom line, I decided that we needed it, and now we have enough to make batches and batches and batches of ice cream! 😆
My ice cream machine was a cinch to put together and then I just had to turn it on and start adding my ice cream mixture.
The machine ran for roughly 20 minutes before I checked it for consistency. It looked like it was close to being done (it seemed pretty well thickened to me at least) and I considered adding the cup of crushed chocolate cookies at this point…till I realized my 1 quart ice cream maker was TOO FULL! Doh!
So, I just let the machine run an extra 5 minutes, then turned the machine off and poured it into a mixing bowl. I mixed the ice cream and cookie pieces by hand.
Totally got to lick the spatula…to check the flavor of course! 😉
I placed my ice cream in the freezer to thicken up while I worked on some other stuff around the house.
Check out my latest shopping spree goodies! My new breakfast bowls! Ok, they’re “cups” but I got them more for eating purposes than drinking.
I bought these glasses from Crate + Barrel today for breakfasts and snacks.
I strategically selected each of these glasses for size, shape and usability.
The smaller mug will be for my mini ice cream and yogurt parfait snacks. At 4 ounces, this means it will be the perfect 1/2 cup snack size.
The larger cups are going to be for full-sized breakfast parfaits or if I’m especially craving a large portion of ice cream, etc. At 9 ounces, this cup is really better for a cup-ish worth of yogurt and granola and fruit, or even a smoothie, but we’ll see.
I also picked up these snazzy mini spoons. They’ll be perfect for eating from my small glassware or as condiment spoons when we’re entertaining. I love the pattern on the silver spoon.
I also got this bowl for morning oatmeal. No size reasoning on this one, I just liked the size and shape. 🙂
While my ice cream thickened up, I whipped up a quick lunch: breaded halibut, steamed broccoli and toasted Whole Grain Goodness with a wee bit of real butter.
I picked up this Honest Ade – Pomegranate Blue from the race earlier. (What? Other spectators were getting it too!) It had a great flavor and I liked how it was “just a tad sweet.”
After lunch I dove straight into my homemade vegan ice cream!
Decorated with 2 cookies.
Loved it! The recipe was super easy and the flavor was great. Thanks Mama Pea!
Reader question – Have you tried coconut milk ice cream before (homemade or store-bought)? What did you think?