Vegan Ice Cream Two Ways (Mint Chip & Cookie Dough)

My wonderful husband has a nasty milk and egg allergy, preventing him from enjoying the finest things in life, such as ice cream (a tragedy, really). After approximately 7,362 recipe tests, this combination yielded the creamiest, most scoopable results! A touch of corn syrup and xanthan gum assists to achieve this desired quality. Note the final product does freeze a little hard, so allow the batch to sit out for 10 minutes or pop it in the microwave for 15 - 20 seconds to soften up the texture. Enjoy!

Mint Chip Ice Cream
Ingredients:
  • 4 cups Silk vanilla soy milk, chilled
  • ¾ cup white sugar
  • ¼ cup corn syrup
  • ½ tsp xanthan gum
  • 1 ½ tsp vanilla extract
  • ½ tsp mint extract
  • Dash of salt
  • 7 drops green food coloring (optional)
  • 10 Oreos, crushed
 
Directions:
  1. Pour soy milk in a bowl. Add sugar and corn syrup, stirring until dissolved.
  2. Sprinkle xanthan gum over surface, whisking the whole time to prevent clumping.
  3. Add vanilla extract, mint extract, salt and green food coloring, if using. I recommend chilling the mixture over night, because the colder all elements are, the better texture your final result will have. 
  4. Pour mixture into an ice cream maker and church for 15 – 20 minutes, or until thick and creamy. During the last minute of churning, add crushed Oreos and, using a spatula, fold in until completely incorporated.
  5. Freeze, scoop and enjoy!


Cookie Dough Ice Cream
Ingredients:
Base:
  • 4 cups Silk vanilla soy milk, chilled
  • ¾ cup white sugar
  • ¼ cup corn syrup
  • ½ tsp xanthan gum
  • 1 ½ tsp vanilla extract
  • Dash of salt
  • Cookie dough balls (See below)

Cookie Dough:
  • 1/2 cup vegan butter
  • 1/4 cup brown sugar
  • 3 Tbsp white sugar
  • 1 tsp vanilla extract 
  • 1 Tbsp milk of choice 
  • 1 cup flour of choice 
  • 1/4 - 1/2 cup chocolate chips
 
Directions:
  1. Pour soy milk in a bowl. Add sugar and corn syrup, stirring until dissolved.
  2. Sprinkle xanthan gum over surface, whisking the whole time to prevent clumping. Add vanilla extract and salt, mixing to combine. At this point, I recommend chilling the mixture over night, because the colder all elements when mixing, the better texture of your final product.
  3. For cookie dough, cream together the butter and sugar until light and fluffy. Stir in vanilla and milk. Mix in all flour until just combined. Fold in chocolate chips and place in fridge. When chilled, pull off small pieces, roll into tiny balls, place on a plate and into the fridge until ready to fold into the finished ice cream. 
  4. Pour mixture into an ice cream maker and church for 15 – 20 minutes, or until thick and creamy. When ice cream is done, turn off and gently fold in chilled cookie dough balls using a spatula.
  5. Freeze, scoop and enjoy!