Turner - But I could never go vegan!: 125 recipes that prove you can live without cheese, its not all rabbit food, and your friends will still come over for dinner

What happens to ice cream when you dont use heavy cream? Well, when you replace it with equally creamy vegan counterparts, not much. Going vegan does not mean your days of melty ice cream cones, ice cream sundaes, ice cream sandwiches, and milkshakes have come to an end. It just means theyre about to be guilt free!

DARK CHOCOLATE SORBET

MAKES 4 CUPS

During our honeymoon in Greece, my husband and I finished each day with a walk around town while eating chocolate sorbet (the only non-dairy choice at the local gelato shop). We werent completely vegan yet, but we were trying to limit the amount of dairy we consumed, and oh heavens! That chocolate sorbet certainly showed us that being dairy-free was not a concession. This recipe is based on those late-night indulgences, and let me tell you, if you love chocolate, this sorbet will be your new BFF (Best Frozen Friend). Sorbets are naturally dairy-free, so if youre nervous about trying coconut milk or cashew cream ice creams, this is a great place to start.

PREP TIME: 20 minutes

COOK TIME: 5 minutes

DOWN TIME: 5 to 6 hours

2 cups (625 ml) water

cup (115 g) coconut sugar or vegan brown sugar

cup (125 ml) agave syrup or maple syrup

cup (20 g) cacao or cocoa powder

1 cup (180 g) chopped vegan dark chocolate

1 teaspoon vanilla extract or chocolate extract

1 teaspoon ground espresso, optional

teaspoon salt

1. Combine the water, coconut sugar, agave syrup, and cacao powder in a medium pot and bring to a boil, stirring continuously. Reduce the heat and simmer for 1 minute. Remove from the heat. Add the dark chocolate and stir until it is melted and smooth. Stir in the vanilla, espresso (if using), and salt. Transfer to a blender and blend for 10 to 15 seconds. Cool completely before transferring to the refrigerator to chill for 1 hour.
2. Process the mixture in an ice cream maker according to the manufacturers instructions. When the sorbet reaches the consistency of a thick soft serve, transfer it to a glass bowl. Place a sheet of parchment paper over the ice cream to prevent contact with air (and thus reduce freezer burn). Cover and freeze at least 3 to 4 hours before serving.

TIP

To prepare the ice cream for , line a 8 x 8-inch baking dish with parchment paper. When you take the ice cream out of the ice cream maker, transfer to the prepared baking dish. Cover and freeze at least 3 to 4 hours or overnight.

PEANUT BUTTER CHOCOLATE CHIP ICE CREAM

MAKES 6 CUPS

As a kid, I loved to drop chocolate chips into the jar of peanut butter and eat them with a spoon, naturally scooping up gobs of peanut butter in every bite. As a grown-up, I generally try to stick to healthier snacks, but I still love the sensation of scooping up creamy peanut butter filled with little chunks of chocolate. Thats what this ice cream is for. Its the richest, creamiest, nuttiest peanut butter ice cream that, with the help of coconut milk, happens to be vegan! Plus, the chocolate chips are distributed throughout so we dont have to go fishing for that bite.

PREP TIME: 20 minutes

DOWN TIME: 4 to 5 hours

One 13.5-ounce (800 ml) can + 1 cup (650 ml) full-fat canned coconut milk

cup (195 g) unsalted smooth peanut butter

cup (125 ml) agave syrup

2 tablespoons arrowroot powder

2 tablespoons grapeseed oil, sunflower oil, or canola oil

1 teaspoon almond extract

teaspoon salt

cup (135 g) vegan chocolate chips or chunks

1. Combine the coconut milk, peanut butter, agave syrup, arrowroot powder, grapeseed oil, almond extract, and salt in a blender and blend until smooth. Chill for 1 hour.
2. Process the mixture in your ice cream maker according to the manufacturers instructions. When the ice cream reaches the consistency of a thick soft serve, add the chocolate. When it is incorporated, transfer the ice cream to a glass bowl. Place a sheet of parchment paper over it to prevent contact with air (and thus reduce freezer burn). Cover and freeze at least 3 to 4 hours before serving. You may have to let it thaw for about 5 minutes before scooping.

DULCE DE LECHE ICE CREAM

MAKES 5 CUPS

Dulce de leche is basically caramel sauce but creamya great addition to ice cream, right? For those of you craving a sweet, salty, caramel-esque ice cream, this recipe is begging to be made. The creamy base is made from a combination of cashew cream and coconut milk for a velvety texture that isnt overwhelmed with coconut flavor. If youd like, you can double the dulce de leche recipe to make extra sauce to drizzle on top. And if you bake the in a skillet, its a perfect little bed for this ice cream.

PREP TIME: 25 minutes

COOK TIME: 30 minutes

DOWN TIME: 5 to 6 hours

dulce de leche (double, if desired, for extra sauce)

One 13.5-ounce (400 ml) can full-fat coconut milk

cup (115 g) coconut sugar or vegan brown sugar

teaspoon salt

ice cream

cup (80 g) raw cashews, soaked in water for 3 to 4 hours, water discarded

cup (125 ml) non-dairy milk

One 13.5-ounce (400 ml) can full-fat coconut milk

2 tablespoons arrowroot powder

1 tablespoon grapeseed oil, sunflower oil, or canola oil

1 tablespoon maple syrup

1 teaspoon vanilla extract

1. To make the Dulce de Leche, combine the coconut milk and coconut sugar in a medium pot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for about 30 minutes, until the mixture is thick enough to coat the back of a spoon. Remove from the heat, stir in the salt, and cool completely.
2. When the Dulce de Leche is cool, make the ice cream. Combine the cashews and non-dairy milk in a blender and blend until smooth. Add the coconut milk, arrowroot powder, oil, maple syrup, vanilla, and the Dulce de Leche (half, if you doubled the recipe). Blend until smooth. Chill for 1 hour.
3. Process the mixture in your ice cream maker according to the manufacturers instructions. When the ice cream reaches the consistency of a thick soft serve, transfer to a glass bowl. Place a sheet of parchment paper over the ice cream to prevent contact with air (and thus reduce freezer burn). Cover and freeze at least 3 to 4 hours before serving. You may have to let it thaw for about 5 minutes before scooping.