When I was doing research for my book, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites), many people were complaining that the recipes out there called for cooking and cooling, then chilling, then churning. That meant waiting at least several hours before you could have ice cream.
But I knew that was unnecessary. You can make vegan ice cream, start to finish, in less than 30 minutes, if you have several things in place.
Don’t believe me? Here’s proof.
I just made a batch of Pineapple Coconut Milk Ice Cream. I took pictures in front of my new clock, so you could see how long it took.
So I took out my ingredients, measured them, and added them to the blender. Time was 2:17 pm.
Next I blended the mixture to make my base. Time was 2:21 pm.
Last step was to churn in the ice cream machine until done. Then I scooped it out and here is the finished product. Time was 2:36.
So you can see the whole thing took less than 30 minutes. Consider it took me about 10 minutes to measure the ingredients into the blender.
And the whole thing took a little more time than normal, since I had to keep stopping to take pictures.
So yes, it is possible to have delicious, creamy, dairy-free ice cream in a very short amount of time. But it still takes less time to gobble it up than it does to make it! Happy Churning!
By the way, if you like the clock, you can get it here:
Check out Kitty Harvill’s other gorgeous pet portraits and endangered species fine art. Her work can be found on Save the Rainforest bumper stickers, shirts, cards, mugs, and more.