Ice Cream and Milkshakes are one of my top favorite foods. It really is a little slice of happiness for me when I eat and drink them. But in my early 30s, I began to realize that the after effects of these foods were not worth that happiness.
First, of course, were the calories and issues with maintaining my ideal weight. Second, I was beginning to link dairy (and particularly heavy cream dairy like butter and ice cream) to inflammation in my system. I would feel groggy and sluggish and my body would produce mucus that caused morning coughing and stuffy nose. I finally made the connection by eliminating dairy from my diet and realized how much that helped me feel better.
Fortunately, many other people for one reason or another are doing the same whether it be for allergy reasons, health reasons, or moral reasons. So that means more people are experimenting with ways to buy and make vegan alternatives. Vegan ice cream is now a lot easier to find in the grocery store and even the neighborhood ice cream shop.
I've been wanting to make my own vegan ice cream at home and have started to experiment with different recipes. For now, I am trying to nail down a basic plain vanilla flavor. When trying grocery store versions, I know that cashew milk and coconut milk are my favorites. So I wanted to start there.
I found three recipes from blogs that came up in Google searches:
- My Darling Vegan 5-Ingredient Coconut Milk Ice Cream
- An Edible Mosaic Coconut Cashew Milk Ice Cream
- Cinnamon & Coriander Vegan Coffee Cashew Milk Ice Cream