by Chef Kendall Huff
Native Foods Cafe
Today is National Creative Ice Cream Flavor Day, and we all know Summertime screams ice cream, popsicles, sorbets and snow cones! But who wants the original flavors? Why not get crazy and play around with them. The base of home made vegan ice cream is quick simple.
29 oz coconut or almond milk
½ cup organic sugar
1 tsp vanilla extract
pinch of salt
**Combine all the ingredients together and chill them overnight. In the morning, run them thought the ice cream machine.
Ice cream machines are super easy to find, use and clean. I still use mine from 2000. Twelve years old and still rocking out the good!! Here are a few brands that work really well.
Kitchen Aid Attachment- $72
Here are some funky fresh ideas to play with while you are chefing at home
Root beer Ice Cream- Natural Brew Organic Root beer is Yummmmmm
Sweet Corn- Do a quick little on the cob grilling, cut the kernels off and add!
Beer- I like Magic Hat, Matilda, and Rogue (Double Mocha Porter)
Blueberry Lavender- Heat up the almond/coconut milk with the lavender and strain. Once it’s cool, add the whole berries
Cucumber Chili- Grate cucumber and dice up some jalapenos, scotch bonnets or habaneros
Ginger Kiwi- Fresh grated ginger and diced kiwi fruit
Orange Fig- Fresh orange juice or zest will work with dried, hydrated or fresh figs
Strawberry Basil- Dice up the berries and chop up the fresh basil
Not feeling so adventurous, there are some already made up brands you’ll most definitely enjoy... like Larry & Luna's Coconut Bliss, So Delicious, Rice Dream, Almond Dream and Temptation Hemp Ice Cream.
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