Friday, May 28, 2010

Super-Cheap Vegan Brown Sugar Chocolate Ice Cream


Sometimes when you lose, you win.

The 15-year-old girl has recently become a vegetarian, and is trying to stay away from dairy as well. Thus, she has taken to drinking rice milk, which I'm okay with, as long as we are making up what dairy offers in other ways. The problem with rice milk is that it is expensive, especially compared to having our Daisy milked every day, and it has strange ingredients like "natural flavors", which no one seems to know anything about.

So.... I decided we should try our hand at making rice milk from scratch. That night we had stir fry, and with the leftover rice, we made the attempt, and...

We did not like it, not one little bit. The texture was all wrong, the taste was bland, and basically, it was a big disappointment.

As we stood by the counter looking at the 5 quarts of unwanted product, I suggested that we try making ice cream out of it. The 15-year-old girl thought that that was a great idea, so I did, and it worked, and instead of losing, we won, because ice cream made with homemade rice milk is really, really cheap, and has about half the fat of Häagen-Dazs®.

I just need to warn you about one thing, though. Because of the low fat content of this ice cream, it sets up kind of hard. That can be remedied, however, using a number of techniques, such as leaving it out for a few minutes before eating it, putting it in the microwave for a few seconds, or initially spooning it into individual containers after taking it out of the machine.

Other than that little issue, this ice cream is really chocolate-y and really good. I just went and got a bowl of it and am eating it right now. Hope you love it, too.

Vegan Brown Sugar Chocolate Ice Cream

A vegan ice cream with rice milk as its base.

See Vegan Brown Sugar Chocolate Ice Cream on Key Ingredient.


1 cup brown sugar
1/2 cup coconut oil
4 cups rice milk
1 teaspoon vanilla
1/2 cup cocoa powder
1/4 teaspoon salt


1. Melt the coconut oil by placing it in a glass and submersing the glass in warm water. Pour this, the sugar, and 1 cup of the rice milk into the blender and blend until the sugar dissolves, about 3 minutes.

2. Pour the remaining ingredients into the blender and blend until smooth.

3. Immediately pour mix into your ice cream maker. It will take longer than normal to freeze because you won't be chilling the mix. If the mix is placed into the refrigerator to chill, the coconut oil will float to the top and make the ice cream unpalatable.

Before serving, leave ice cream out at room temperature for a few minutes for easier scooping.


joyinthejourney said...

I just really love your blog. Just wanted you to know: )
Sweet family!!!!

Mom2my10 @ 11th Heaven said...

Thank you, Joy! You made my day!

Natalie said...

Hi Jen

I am always surprised with the recipes you come up with.

You seem to beable to make something out of nothing...a talent I don't have!

Keep the ideas coming, it helps those of us who are domestically challenged!

Aubrey said...

looks so yummy Jen! I'll have to try that! I use homemade rice milk (unsweetened usually) in puddings and chowders and such bc it thickens beautifully (even if you strain it really well) and the store bought stuff just doesn't. Now i'll have to try ice cream! but I do use store bought rice milk for cereal. Tastes so much better!

beef said...

tell kc to try those milks in that raw food book we got you. there are a lot of really delicious ones.

Jb said...

Hey there!
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Manda Mae said...

mmmmmmmm mmmmmm mmmmmm!!! I agree about cost of rice milk... so i make almond milk and flavor it with different things depending on my mood... agave maple syrup... try that!