Get your Vegan on…


Back in 2007 I reviewed a Vegan baking book called My Sweet Vegan for my blogging friend Hannah Kaminsky. If you don’t know Hannah, she runs the blog Bittersweet. One of the things I love about Hannah is that even though she is Vegan herself she is more than okay with others not being Vegan. While I very much liked her first book, I must say that Hannah has really grown in her dessert making in the years between. There are quite a few vegan books out on the market these days but very few dessert ones.

As many of you know I have a slight dairy allergy so I *try* to not have dairy all that often, usually turning to coconut milk based ice creams, as I can also not have soy as well. The first recipe I noticed right away was for Mojito cookies which I made, but you won’t be seeing them until an upcoming Farm Update post as I used the mint from my own farm for the cookies. I made them the non-vegan way and that is okay. Just like when I make something that is non-vegan and vegans come and make it their own. I did the same as well.

In her new book, Vegan Desserts: Sumptuous Sweets for Every Season, as the title would suggest, the desserts are broken down by season. She has many great ideas; though I must admit that fall desserts were the most appealing to me…imagine that. There is a recipe for Sticky Toffee Donuts that is screaming my name…my thighs are screaming back no. :) Or Stuffed Cider Donuts? Hello! Or how about the adorable Candied Apple Cookies, shaped like apples, perched on a stick, and then dipped in candy apple glaze. Seriously cute!

The ice cream I made here is not actually from the book, I figured since I was already using one of her recipes for another post that I would hold off on giving all of them away. This is super simple and dare I say good for you. Just three ingredients and the raspberries could be subbed for just about any berry you like. But I had a ton of Costco raspberries, so raspberries it was. The other two ingredients are honey and coconut milk. How easy is that? And as you can see, coconut milk makes really great ice cream!

If you are vegan, like to cook vegan from time to time, or just like dessert cookbooks, give Vegan Desserts a try!

Raspberry Coconut Milk Ice Cream

*1 can (or 13.5 oz) high quality full fat coconut milk
*1/2 cup honey
*3 heaping handfuls fresh ultra-ripe raspberries (about 2 cups)

Prepare ice cream machine by freezing mixing vessel for 8 hours prior to ice cream making.

Whisk coconut milk and honey together in a medium sized mixing bowl.

Pour into ice cream maker. Add raspberries after churning has begun.

Once contents freeze to desired consistency, (about 20 minutes) immediately scoop into bowls and serve. Leftovers (if there are any) can be stored in an airtight container in the freezer.

Adapted from HomeGrown.org

Comments

  1. Seems perfect for 104°!
    Beautiful color to.

  2. Raspberries and honey in an ice cream sounds fantastic and I’m trying to imagine what it would be like with a coconut base, which I have never had. I have just recently begun to enjoy coconut after a life of dislike. Though I would have never thought to use it in as an ice cream :) . Gotta get that bowl back in the freezer :) . And is this a 2 quart (approx) recipe?

  3. Aw, thank you, Peabody! I can’t believe it’s been so long since your review of My Sweet Vegan… How time flies, huh? I’m so thrilled that you finding recipes worth bookmarking in Vegan Desserts, too! Can’t wait for that second post about the cookies. :)

  4. Mmm, I keep seeing coconut based ice creams in the freezer and the only thing stopping me from buying it is that I have a love or hate relationship with coconut, but the ice cream does look good. Maybe…

  5. An ice cream I’d love to gobble right now! What a gorgeous color.

    Cheers,

    Rosa

  6. Such beautiful color, it looks delish!

    Lisa~~
    Cook Lisa Cook

  7. Sounds and looks decadent. I am picking raspberries on Monday and my family loves coconut. Will there be enough for four?

  8. oh, I gotta get an ice cream maker! Sounds so good! I don’t think honey is vegan, though. My vegan friends don’t eat honey…but I sure do!

  9. Peabody says:

    @Kat- some vegans eat honey and some don’t
    @Irene- yes, enough for 4

  10. Her cookbook sounds great, I’m always looking to add somoe good vegan desserts to the mix. Your ice cream has an amazing color to it!

  11. I’m not vegan, but I love coconut milk ice cream and this looks great. My favorite is turtle mountain coconut milk cookie dough if you’re ever too tired to make your own.

  12. Great recipe! Sounds refreshing

  13. Tried the recipe for dessert this evening. It is very tasty. I would decrease the raspberries by a bit, to about 1 1/2 cups or less, even though we love raspberries. It would enhance the coconut milk flavour.
    I think I might just have to pick up Hannah’s book if her desserts are going to be as good as your vegan ice cream.

  14. Hi there!

    1. Is this a creamy type of ice-cream or more of a sherbert type? I’ve made ice cream without eggs and found it wasn’t creamy, more icy.
    2. Did it form ice crystals after freezing?

    Thanks!

  15. Hi Ruby!
    This recipe was rock-hard after being in the freezer for 24 hours. I let it “thaw” in the fridge for at least 1/2 hour. It is more of an ice than creamy even with thawing.

  16. Peabody says:

    Hmmm, interesting. What type of coconut milk did you use?

  17. Peabody says:

    @ruby- more sherbet like- but I did not have ice crystals

  18. I used an unheard of brand – Milli- because I could not find my favourite one. The finished product reminded me of the time I made lemon ice. When I went to scoop what was left of it in the freezer, it was literally a block of ice. Although, in neither case did I have ice crystals. Didn’t mean to confuse anyone.

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