Deena Jalal - Incredible Vegan Ice Cream: Decadent, All-Natural Flavors Made with Coconut Milk

Incredible

VEGAN

Ice Cream

Decadent, All-Natural

Flavors Made with Coconut Milk

Deena Jalal

Founder of FoMu

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FOR MY LITTLE MEN and THE NEXT GENERATION OF LITTLE SWEET TEETH.

When a new customer walks into one of our ice cream shops, their first question is always, What exactly is FoMu ice cream? To be honest, it has taken years for me to be able to sum it up in a couple of words.

Its delicious coconut milk ice cream made with all-natural, plant-based ingredients, Ill say, and you have to taste it to believe it. And they always do.

When you stop to think about it, the idea of vegan ice cream does seem like an oxymoron. How could a product with cream in the name possibly taste good with anything other than its traditional dairy namesake? Well it can, and it does, and its easier than it seems. So why vegan ice cream?

I didnt eat much dessert growing up. My mom was a dental hygienist, and my parents bought very little prepared food. Let it be knownNO ONE wanted to trade lunch with me. Once in a while, we would have all-natural vanilla ice cream in the freezer. Always vanilla, always the same brand. Why? It has the fewest ingredients and nothing artificial. That long-standing philosophy shaped how I eat and raise my kids today.

When I started FoMu, I wanted to make ice cream that was indulgent, but thoughtfully made. Something that satisfied your sweet tooth, but used ingredients you recognized and respected. I decided to almost exclusively use coconut milk for our signature ice cream. It is creamy, allergy friendly, and, most importantly, a deliciously simple building block to build an ice cream base. The hardest part was finding accompaniments that shared the same principle. So I made those, too. It gave me free range to dream up just about any flavorflavors that are simple to make but that eat like a composed dessert. Over the years, we have made hundreds of flavors, from the classics to some totally wacky combinations. In the following chapters, you will find recipes for just about every season and every craving. Make the recipes as intended, or get creative. Sure you can buy ice cream, but making it from scratch is fun, simple, and out-of-this-world delicious.

There are no animal products used in any of these recipes, but taking the extra step to choose all-natural, organic, and sustainable ingredients will ensure that you are making thoughtful choices. Most importantly, always (and I mean ALWAYS) choose a full-fat, canned coconut milk. It is less processed and contains all of the natural fats needed to make a super creamy ice cream. The coconut milk beverage you put in your coffee is mostly water and emulsifiers and will make a terrible ice cream. Many people do taste a hint of coconut in the recipes, but the level varies quite a bit in each recipe. It is surprisingly versatile and complements just about every flavor weve dreamt up!

Once you make your ice cream, it will most likely get gobbled up immediately, but if you have more self-control than I do you can store it in an airtight container for a week or two. It wont go bad, but you may notice the flavor or texture start to deteriorate with time, especially if it is taken in and out of the freezer. It is ideally consumed at about 12F (-11C), which is 12 degrees higher than most household freezers. Patiently leave the pint out for 5 to 10 minutes before scooping for the ideal ice cream experiencebut I wont judge if you start spooning away immediately!

Whether you are vegan, health-minded, or a straight-up ice cream connoisseur, these recipes are sure to satisfy your sweet tooth. And when people say, but its not REAL ice cream, be sure to point out all of the real, deliciously recognizable ingredients in what is about to become their favorite ice cream. To thoughtful indulgence.

This chapter is full of recipes that will bring you back to your youth. No matter where you grew up or how often you ate ice cream, these flavors are probably the first to come to mind when you think of it. While traditional in name, they are unconventional in composition: Creamy coconut milk and smooth agave replace heavy cream and corn syrup, while whole vanilla beans, fresh strawberries, and homemade chocolate cookies turn these classic flavors into the next generation of family favorites. Every recipe is built from scratch with real, plant-based ingredients and will taste even better than you remember. You will always want to have these timeless classics in your freezer, ready to smash between two freshly baked cookies or top your favorite pie.

An ice creammaking veteran once told me that the best way to judge an ice cream brand is by its vanilla flavor. He was totally right; vanilla unveils the quality of the texture and the ingredients. This recipe uses pure and simple ingredients to reveal ice cream at its finest. Be sure to use a high-quality pure vanilla extract and real vanilla beans. I default to a 100 percent pure Madagascar Vanilla extract, but you can use Tahitian Vanilla for a super-luxurious sweet treat. Vanilla is a foundational flavor in any ice cream repertoire, whether youre serving it la mode or sandwiched between fresh cookies.

Makes 1 quart (272 g)

2 cups (600 ml) all-natural canned coconut milk

cup (67 g) organic unrefined cane sugar

cup (60 ml) organic agave

1 tsp pure vanilla extract

1 vanilla bean, with seeds scraped out

Pinch of sea salt

Use a high-speed blender, immersion blender, or whisk to thoroughly mix all of the ingredients. Pour the mixture into a container, seal, and chill it for at least 1 hour, or overnight.

Add the chilled mixture to your ice cream maker and churn it according to the manufacturers instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when its finished it should look like soft serve. Once the mixture is churned, transfer it to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Smooth the top, cover the ice cream, and freeze it for at least 5 to 6 hours, or until it is firm.