Parlor tricks: Summer ice cream without the dairy

With artisanal ice cream trucks parked in every neighborhood, summer in the city can be torture for a vegan or the New Yorker who’s given up dairy for a milker complexion or a digestive system that doesn’t need constant coddling.

Soy Dream just isn’t dreamy, and making it at home isn’t either. So we flipped when we stumbled across Hannah Kaminsky’s A La Mode ($5), an e-cookbook on vegan ice cream, that made it easy.

The 21-year-old aspiring recipe writer and food photographer has licked the greatest challenge of making soy ice cream at home. “I’ve learned how to avoid the iciness that comes from not using eggs and other tricks to making good vegan ice cream,” says the Fairfield, Connecticut resident, who like Van Leewen, is inspired by seasonal ingredients, herbs, and unexpected flavor combinations.

If Kaminsky’s initial efforts are any indication, this pint-size Ben and Jerry is about to hit the dairy-free big-time.

Hannah and her kitchen

White Peach-Rosemary Ice Cream

10 Dried White Peach Halves (About 8 Ounces)*
2 Cups Plain Soymilk
1 Cup Granulated Sugar
1/2 Teaspoon Dried or 1 Teaspoon Fresh Rosemary
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract

*Admittedly, dried peaches are somewhat of a rarity in most grocery stores, let alone something as specific as white peaches.  Should you be unable to find them, dried apricots make a positively delicious replacement.

Roughly chop your dried peaches into pieces the size of raisins, and place them in a medium saucepan along with the soymilk, sugar, rosemary, and salt. Over medium heat, scald the mixture by bringing just to the cusp of boil, and immediately remove from the stove. Cover, and let the dried fruit rehydrate for at least 30 minutes before proceeding.

Transfer the whole mixture into your food processor or blender, and give it a whirl.  Allow it to spin for a good amount of time, between 3 – 5 minutes, until completely pureed. Once smooth, add in the vanilla, and pulse to incorporate.

Chill for at least 1 hour in the refrigerator before churning in your ice cream maker according to the manufacturer’s instructions.

Transfer the soft ice cream into an air-tight container, and let rest in the freezer for at least 3 hours before serving, until solid enough to scoop.

4 Comments | ADD YOURS

  1. June 4th, 2010 at 10:32 am

    MMM, sounds awesome! I always use coconut milk for homemade vegan ice cream, since it has a higher fat content, and stays a bit softer. I’m trying this as soon as I can get my ice cream maker frozen!

  2. August 18th, 2011 at 12:52 pm

    This sounds great minus the soymilk…since I avoid soy products but I like Max’s idea of coconut milk. :)

    But…since we are on a site called “Well & Good”, I thought I’d mention that I don’t think that Hannah looks healthy (This may very well be none of my business) but despite her absolutely tiny frame she looks malnourished in the face. I believe this is cause for concern and is not something that should be promoted on this site. I don’t know, she might suffer from illness or things that I am not aware of but she looks like she really needs to eat a big avocado, maybe 3.

  3. July 16th, 2013 at 12:19 pm

    Dried white peaches are superyumful so I bet this recipe rocks! You can get the peaches online here…
    Hannah is a vegan superstar…her blog is worth a visit and her photography is just as stunning as her recipes!
    Thank you!

  4. July 16th, 2013 at 3:03 pm

    Bella Viva Orchards also carries the dried white peaches and they’re organic! :)

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