Thursday, January 6, 2011

Vegan Ice Cream Party!

Call me crazy, but even on the coldest nights out here in Los Angeles (40s = cold as f**k to me) I crave ice cream. Perhaps it's a deep, subconscious yearning for snow... which somehow manifests into cool, creamy confections scooped into a bowl. Or because... uh, it just tastes good.

I know making your own ice cream seems like a daunting task. Yeah, it takes some time and patience, however making your own is best. I don't know about you, but ice cream doesn't need mono and diglycerides or red #40 (Now found to be a cause of ADHD, tantrums & hyperactivity in children. Hmmm. Really brings new meaning to the saying "we all scream for ice cream") red #3 and blue #1 to be delicious. Ice cream should be fun, not a hazard to your health!

Peanut Butter Oreo Ice Cream

  • 1 13.9 oz can coconut cream
  • 13.9 oz soymilk
  • 1/2 cup creamy peanut butter
  • 3/4 cup vegan sugar
  • 2 tablespoons arrowroot powder
  • As much broken or crumbled Oreo cookies (or your fav vegan sandwich cookie) as you like
  • 1 teaspoon vanilla extract
  • pinch of salt (or less if your peanut butter is already salted)


In a food processor combine peanut butter, coconut cream (reserve can to measure out the soymilk) and arrowroot. Blend until completely smooth. If your processor is small, work in batches. Transfer mixture to a medium sized pot, whisk in the soymilk, add the salt and cook over low heat, while constantly stirring. Once the mixture begins to slightly thicken, turn the heat off and stir in the vanilla extract. Set mixture aside and allow to cool completely. Freeze according to your ice cream maker's instructions, add the broken Oreo pieces near the end of the mixing process.

And now we wait.

Ready? Enjoy!


I like to chill the ice cream slurry before I place it into my ice cream maker. Let it cool on the counter for a while, then stick it in the fridge or freeze until it's nice and cold. If your machine is radder than mine (It probably is. I got mine at a thrift store for $6.) and doesn't require the extra step, feel free to ignore me. I enjoy the sound of my... typing?

For extra creamy ice cream, strain the hot mixture through a fine mesh strainer in case you missed any arrowroot lumps.

Sub out the cookies and add stuff like broken pieces of Chick-O-Stick or vegan candy bars. That picture below is the Chick-O-Stick ice cream I made with the same peanut butter base.

Or make a badass vegan ice cream cake like I did for my friend's birthday.

photo taken by Douglas Ferling