More vegan ice cream

More experiments with vegan ice cream. I've switched over to stevia completely now (no more added sugar in any of these ice creams). I use the liquid, and usually add about four - five syringes.

Mostly I'm working with different stabilizers to get a better texture. I find silken tofu makes for a nice fluffy texture, but it's not as creamy when it's well-frozen (although the best things about guar gum and silken tofu is that you don't have to heat them).

I haven't done much with guar gum yet, but it produces a slightly chewier texture. I plan to pick up some xantham gum and combine them.


Sour cherry with an silken tofu base. Nice fluffy look! But it's not very creamy when it's well-frozen.

Sour cherry with a guar gum base (more sour cherry concentrate with frozen cherries blended into this version.

Espresso and cognac with an arrowroot base.

Sour cherry and cognac with a silken tofu base.

Mint chocolate chip with an arrowroot base.

Peanut butter and chocolate with an arrowroot base.

Vegan ice cream

I've been really busy lately -- mostly with work and school, but also experimenting with a new ice cream machine. Recipes are based loosely on the recipes at A Vegan Ice Cream Paradise. Mine are strictly vegan, though.



Mango, pineapple coconut on top of a whole grain waffle with pineanapple and cantaloupe.


Orange vanilla vegan ice cream (the dreamsicle) with espresso (served as affugato).

Sweet potato, rhubarb and espresso ice cream sweetened with black strap molasses.


Pomegranate and walnut ice cream (a dessert twist on an Iranian sauce combination).

Some good old maple walnut (very Canadian, sweetened with maple syrup).


Orange, strawberry, banana with cashew butter. This one turned out more like a sherbert.