As promised, here are the homemade ice cream recipes I made to go with my Birthday Pizza. These also originally appeared in VegNews magazine. The Spumoni flavor turned out particularly tasty. I would encourage anyone with an ice cream maker to try your hand at making non-dairy ice cream. It’s the perfect treat for this HOT weather!

Spumoni Ice Cream

Rather than making each individual flavor of traditional chocolate-cherry-pistachio spumoni, this version is a simple cherry base with dark chocolate chunks and toasted pistachios.

makes 1 quart

1 cup full-fat coconut milk
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
12 ounces (3/4 pound) pitted sweet cherries, fresh or frozen and thawed, divided
1 teaspoon vanilla
1/4 teaspoon almond extract
1/3 cup roasted, unsalted shelled pistachios, chopped
1/3 cup dark chocolate chips

1. In a medium sauce pan over medium heat, whisk together coconut milk, sugar, cornstarch, and salt, beating the mixture vigorously to ensure that there are no residual lumps of starch. Allow the mixture to cook, whisking occasionally, until it reaches a gentle boil and significantly thickens in consistency. Remove from heat, and let cool for at least 15 minutes before proceeding.

2. In a blender or food processor, place 8 ounces (1/2 pound) cherries. Add coconut milk mixture and puree until smooth. Add in vanilla and almond extract, and pulse to incorporate.

3. Transfer the cherry base into a bowl or pitcher, and chill in your refrigerator for at least 2 hours before churning. Roughly chop the remaining cherries, and set aside.

4. Process chilled base in your ice cream maker according to the manufacturer’s instructions, and the chopped cherries, pistachios, and chocolate chips in the last 5 minutes.

Dad struggling to lock in the motor for the ice cream maker. It was stubborn but we got it!

Shelling pistachios while the ice cream churns.

5. Transfer ice cream to an air-tight container. Place in freezer for at least 3 hours or until solid enough to scoop before serving.

This ice cream tastes amazing! I couldn’t get a very good photo — this picture definitely does not do it justice. 🙂

Kim enjoying the Spumoni ice cream.

Purple Cow Ice Cream

A Purple Cow is typically made with vanilla ice cream and grade soda. In this frozen twist the roles are reversed with grape ice cream and cream soda.

makes 1 quart

1 3/4 cups plain non-dairy milk (Any sort of non-dairy milk will work, but you’ll get the best results with a higher fat content. I used almond milk.)
3/4 cup (1/2 of a 12-ounce can) frozen concord grape juice concentrate, thawed
1/8 teaspoon salt
1 can cream soda

1. In a medium-size bowl, whisk all ingredients together until combined, and chill for at least 30 minutes. Process in your ice cream maker according to the manufacturer’s instructions.

2. Transfer ice cream to an air-tight container. Place in freezer for at least 3 hours or until solid enough to scoop before serving.

3. In a tall glass, serve with cream soda poured over ice cream.

–Julie

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