Banana, Chocolate Chunk Vegan Ice Cream

Photograph by Rachel Swetnam Los Angeles Food Photographer

If you exist in the world right now you will know, it’s HOT outside. Yes, even in beautiful (70 degrees everyday) Southern California, it’s hot(ter) than usual. I’m not the only one saying this, other SoCal people are complaining of the heat too! I promise.  Maybe we’ve all become “wusses” since moving from our original homes somewhere in the humid planes of the midwest. But despite our possible weakness for heat, we need SOMETHING to cool us down.

What is your “go to” summer dessert that cools you down on hot summer days? Mine is, and forever will be, ice cream. It’s my weakness. It’s my “Perfect Summer Dessert.” But since becoming a vegan I can’t go just anywhere for a good ice cream dessert, I have to find a place with “dairy-free” ice cream.  I will drive 20 minutes to get some of my favorite ice cream from a local L.A. ice cream shop.  But I started to think, with the cost of gas, the roasty (my car currently has no a/c) drive over there and the cost of the actual ice cream, I’m not doing myself any favors financially. So, I’ve decided to make my own ice cream and minimize my unnecessary drives out of the way just for a cool summer treat.

Because a lot of non-dairy ice creams are made with soy and I’m trying to minimize my soy intake, I decided to venture out and make coconut milk ice cream. I find coconut milk has a more rich and creamy consistency than soy.. and it may be better for me!

Enough of my chatter, here are the recipes!