Vegan Cooking with Beverly Lynn Bennett

Beverly Lynn Bennett is a vegan chef who recently completed her first electronic vegan cookbook, Eat Your Veggies. She's been working in the restaurant industry since she was 12. Please visit VeganChef.com to get some great vegan recipes and to learn more about her.

Question:

I need a great recipe for making vegan "ice cream" in an automatic ice cream maker. My attempts to create my own have failed. It's not creamy and all I get is rock hard flavored ice

Answer:

Since I don't know what type of mixture you tried to freeze, it's hard to pinpoint what exactly went wrong. I have an ice cream maker and have never had a problem with achieving a creamy consistency. Usually frozen desserts come out rock hard when you don't use a machine because of the lack of a constant churning (stirring) motion. I have many frozen dessert recipes, in fact there is a recipe for Spiced Coconut Ice that was just featured on my site for Thanksgiving (check the archives.)

You can freeze fruit juices, fruit purees, pureed tofu, and non-dairy milks. Since you mentioned wanting a creamy texture, try combining pureed tofu with some non-dairy milk, choice of sweetener, and desired flavorings or other ingredients. The machine should do all the work with creating a smooth texture. If you don't use a machine, freeze the mixture partially, process it in a food processor or stir, refreeze until solid, allow to soften at room temperature for a few minutes, then process again, and refreeze for a few minutes or enjoy immediately.

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