Summer is here and with it its first heat wave that makes me want to drive off to the coast and order the biggest, most chocolaty, creamy ice cream they serve at the beach cafes and let it melt on my tongue as I dip my toes into the sea and sprinkle waves all over whoever’s willing to join me.
But last year I discovered something that brought some of that childish joy into the regular working days that don’t care if it’s 40 degrees out – homemade, sugar-free, dairy-free, guilt-free vegan ice cream that I swear beats any regular ice cream by miles.
My first encounter with vegan ice cream was years ago on a trip to London, browsing through the Whole Foods aisles, just months after I first learned dairy and sugar don’t agree with me. I bought a tub of raw chocolate ice cream out of curiosity, hoping I have found an alternative to the commercial ice cream that played havoc with my health. Since then, every time I visited London, I’d be taking the Tube to High Street Kensington (at very strange times, but since they’re open until 10 P.M., I might not be the only one on the hunt for a late-night snack) to get my hands on the only ice cream I could indulge in guilt-free.
Luckily food trends have since developed in my favour and two years ago I took my mum for a 350 km road trip to Vienna to taste the ice cream at one of the first vegan ice cream parlours, Veganista (OK, I just needed an excuse for a getaway). I was hooked. It was even better than any regular ice cream I had ever tasted, so no wonder we had to wait in line for half an hour on our next visits. So imagine my joy when the two sisters who started Veganista published their first recipe book last year. I have since purchased a semi-professional ice cream machine (because who has the time to wait for the bowl to freeze when you feel like dessert) and have been whipping up my own creations all summer long.
While I like to make frozen treats out of seasonal fruit, the all-time classic chocolate ice cream just never goes out of style. It is also extremely simple to make, sooo creamy and healthy too. Find my adapted recipe below and enjoy your summer days! But be warned – regular ice cream will never taste the same again.
- Melt chocolate over a steam bath.
- Heat coconut and soy milk and mix until combined, then slowly mix in the melted chocolate.
- In a separate bowl, mix the dry ingredients, then add them to the chocolate and milk mixture by whisking thoroughly until combined.
- Cool in a refrigerator for at least an hour.
- Pour into an ice cream maker and follow instructions. If necessary, freeze additionally in a freezer.