Spearmint Cookie Ice Cream (Vegan)

Vegan Spearmint Cookie Ice Cream

 

My Vegan transitioning phase is officially over. We took a trip to our local health foods this weekend and I picked up my new sweeteners, some new cheese, and some stuff to make this kick ass ice cream! I spent a lot of time googling for ways to make my favorite non-Vegan foods Vegan so that I could still enjoy them.. Cheese and ice cream have always been BIG parts of my life and while I do want to give up all of the animal products, I didn’t want to miss out on all of the fun!

 

So, I found this blog that has this kick ass recipe for mint chocolate chip ice cream.. I changed the mint to spearmint, added some Vegan mint cookies, & some Vegan food coloring (did you guys know some of that contains animal bits!?) and viola! The most delicious spearmint cookie ice cream EVER! The color turned out to be a little more green than I had expected since the sugar I am using is unbleached and unrefined.. so its natural color is kind of like light brown sugar and I think that had a bit to do with it.. but it is awesome! I can’t wait to make it again! I’m itching to try making some other kinds.. I got an ice cream maker from my hubby for Christmas because I was dying to try making ice cream with tofu.. I loved it, he hated it.. I think he would like this if he would actually try it…..

 

As always.. check your labels.. you’d be surprised how many soy products contain milk fat and butter! Oh! I almost forgot! The cheese I bought was Vegan-rella cheddar and Vegan (something) Parm (its in a little purple bottle and says VEGAN cheese alternative in white letters..). I picked up some nutritional yest and some Earth Balance butter too. I no longer have to “transition” my way through this Vegan thing any longer! and I like the Vegan-rella as long as I am not eating it by itself.. and it melts to a pretty runny texture so a little goes a long way! The Vegan Parm is AMAZING!

 

2 c. Silk soy creamer
1 1/4 c. rice dream milk
3/4 c. sugar
aprox. 2 T. arrowroot
1 1/2 t. spearmint extract
1/2 t. vanilla extract
a few drops green food coloring (optional)
aprox 5 vegan mint chocolate cookies

 

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

 

Mix the soy creamer, remaining soy milk, and sugar in a saucepan. Bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

 

Stir in the peppermint extract, vanilla extract, and food coloring (if desired).

 

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add crushed cookies during the last 5 minutes of freezing.

 

Note: The Rice Dream milk is a bit watery but its what I prefer taste wise.. if using Rice milk, you may need to add a bit more arrowroot to thicken. It will be like a cream or buttermilk type consistency.

 

Makes 8 servings. POINTS® value per serving: 4

 

Makes aprox. 1 quart.. so the servings are pretty generous.

 

Note: You could lower the point value by using reduced fat creamer and low fat soy milk, but this will also change the texture of the ice cream.

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