Vegan Spicy Chocolate Ice Cream

Sweet and spicy. One of the great flavor combinations. This Vegan Spicy Chocolate Ice Cream is just that.

I’ve been overdue for a chocolate dessert… but I wanted it to be memorable. I love how the flavor and intensity of chocolate can be enhanced by combining it with something spicy. For this ice cream, I was looking to make something refreshing… but that also had a kick. Using cayenne powder added the right amount of heat, that kind-of sneaks up on you… but in a very pleasant way.

If you aren’t a fan of spicy, you can leave out the cayenne, but I do recommend giving it a try. The first bite is cool and delicious and then you slowly start feeling the heat. It’s lovely. I hope you enjoy!


Vegan Spicy Chocolate Ice Cream
by Laura Friendly
Prep Time: 10 minutes
Ice Cream Maker Time: Approximately 25-30 minutes
makes: about 5 cups (1 ¼ quarts)

• 1 vanilla bean, split lengthwise
• 2 13.5 oz. cans of coconut milk (full fat)
• ½ cup agave nectar
• 3 tbsp high quality cocoa powder
• ½ tsp salt
• ⅛ tsp cayenne powder (I like it a bit spicier so I used ¼ tsp)
• 2 tbsp gluten-free vodka

Scrape the seeds from the vanilla bean and place into a blender with the coconut milk, agave, cocoa powder, salt and cayenne pepper. Blend well, about 1 minute. Add in the vodka and mix for about 10 seconds.

Pour liquid into your ice cream machine bowl and churn for about 20-25 minutes or according to manufacturer's instructions. Serve immediately.

If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. Before serving, allow to thaw for about 15 minutes.


See more Laura Friendly on HelloGiggles!

Strawberry Ice Cream

It’s only March, but Michigan is having an amazing weather streak (80ºF!). It feels like summer and I’m loving it. Inspired by this incredible weather, I’ve been prompted to pull out my ice cream maker. I’ve had a desire to give Strawberry Ice Cream a try, and this week felt just right for that adventure.

Being dairy-free, ice cream has never been high on my priority list. I’ve tried several different dairy-free options; soy, coconut and rice ice creams. Some are great, others are okay, but one thing these all have in common… price. Like many gluten-free foods, diary-free ice cream is expensive. I can easily spend over  $5, for a mere 16oz of deliciousness. Hmm… it’s time to start making my own.

If you’ve never made ice cream, I encourage you to go for it! It’s easy, fun, and you can buy a decent ice cream machine for around $25. You really have nothing to lose, and when warm, humid temperatures have you thirsting for cool treats… I suggest you give this delight a try.


Strawberry Ice Cream
by Laura Friendly
Prep Time: 20 minutes
Ice Cream Maker Time: Approximately 20-25 minutes
makes: about 5 cups (1 ¼ quarts)

• 1 pint of fresh strawberries, rinsed, hulled and cut in half
• ½ cup sugar
• 2 tbsp fresh lemon juice
• zest of one lemon
• 2 cans coconut milk (full fat)
• 1 tbsp gluten-free vanilla
• 2 tbsp gluten-free vodka or white rum

In a medium sauce pan, over medium-heat, combine strawberries, sugar, lemon juice and lemon zest. Bring strawberries to a slow boil, then reduce to a simmer. Cook for about 15 minutes, stirring frequently, until strawberries have released their juices and the mixture has thickened. Remove from heat and cool completely.

In a blender, combine cooled strawberries, coconut milk, and vanilla, and blend until smooth. Add in vodka or rum and blend for about 10 seconds to combine.

Pour liquid into your ice cream machine bowl, and churn for about 20-25 minutes, or according to manufacturer's instructions. Serve immediately.

If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. Before serving, allow to thaw for about 15 minutes.


See this recipe on HelloGiggles!