chocolate ice cream VEGAN STYLE

Here is the ugly truth: When I eat too much ice cream, I get sick.

But I love ice cream.

vanilla ice cream VEGAN STYLE

Saturday night, at around 10:30 PM, I couldn’t say no to a big, frothy milkshake at Stella’s Diner, orange and vanilla like a Creamsicle. For what it’s worth, it was delicious. And I don’t know if it was the milkshake itself, or the combining of said milkshake with scrambled eggs, two-and-a-half pancakes (not all three because, please, I show some restraint) and a few fries, but I got so sick later, people. Sick enough that all I ate for breakfast the next day was a mushy banana and sick enough that I might not want another milkshake for a very long time.

chocolate ice cream from above

Maybe this sort of thing happens to you, too? I like to think I have an iron stomach, but I don’t, and it’d be nice to know I’m not alone. If I’m really honest with you, I’ll also mention, technically, I have Crohn’s Disease, which is a digestive disorder that requires, among other things, regular medication, annual doctor visits and, this is the worst part, watching what you eat. It’s no big deal, most of the time. Just when I do things like, you know, eat milkshakes late at night, chased by breakfast foods. Also, when I have too much chocolate, too many cookies, very spicy foods and, I swear, the smallest cup of regular coffee. But that’s probably true of most everyone. Right?

vanilla ice cream from above

What I need, you could say, is a way to enjoy foods I love (i.e., ice cream) without fear of churning-stomach consequences. In other words, I need Wheeler’s.

chocolate and vanilla

Have you heard of Wheeler’s? I’d guess if you’re from Boston, you have. That’s where the storefront is, drawing people for healthy ice cream flavors that include everything from coffee to oreo to blueberry to coconut. Made with soy, almond, coconut or rice milks, these creations have 1/3 fewer calories than regular ice cream and are just as creamy, icy and refreshing.

inside of Vegan Scoop

Also, since we we’ve been talking about vegetarianism around here, it seems appropriate to mention that these recipes are 100% vegan, using various milks, arrowroot powder (available in the spices aisle at the grocery store, at least at Whole Foods) and sometimes crazy things like cocoa butter instead of dairy or egg products.

And now, with the arrival of their new cookbook, The Vegan Scoop, we who are not from Boston can try the ice cream, too.

vegan scoop

To start, I made the vanilla and chocolate versions, which, in terms of preparation, are fairly similar but for the vegan chocolate chips and cocoa powder in the latter. In terms of taste, they are good—icy and sweet, with a touch of creaminess. There is a slight aftertaste, at least with the soy milk, and if you’ve tasted soy milk, you know what flavor I mean. It’s not bad, just noticeable. I’d like to try alternate options of almond, rice or coconut milk next time. But the important thing? Less calories, still refreshing and, hello, no stomach ache.




When Wheeler’s sent me a copy of this book, it was to be featured in their virtual book tour, highlighting specific recipes, and mine was the White Chocolate Macadamia version. So in addition to the vanilla and chocolate recipes below, which are pictured in this post, you’ll get the bonus of another to try!

VANILLA
Adapted from The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream

Know that this book encourages using different types of milk rather than just soy. If you do use soy, the soy-milk flavor will come through, so if you don’t care for that, give this a shot with a different type—I think almond would be lovely.

Ingredients:
1 cup (235 ml) soy milk, divided
2 Tablespoons (16 grams) arrowroot powder
2 cups (470 ml) soy creamer
3/4 cup (150 grams) sugar
1 Tablespoon (15 ml) vanilla extract

Directions:
In a small bowl, combine 1/4 cup (60 ml) soy milk with arrowroot powder, and set aside.

Mix creamer, remaining 3/4 cup (175 ml) soy milk and sugar in a sauce pan over low heat. When it starts to boil, remove from heat immediately and add the arrowroot mixture. The liquid should thicken. Next, add vanilla extract.

Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions*.



CHOCOLATE
Adapted from The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream
I have to say, I was highly skeptical of vegan chocolate chips—doesn’t it sound wrong somehow?—but I was popping them like candy while I mixed this cream. If you’ve never bought them before, they’re right in the baking section at Whole Foods.

Ingredients:
1 cup (235 ml) soy milk, divided
2 Tablespoons (16 grams) arrowroot powder
2 cups (470 ml) soy creamer
3/4 cup (150 grams) sugar
1/4 cup (20 grams) cocoa powder
1/2 cup (90 grams) vegan chocolate chips
1 Tablespoon (15 ml) vanilla extract

Directions:
In a small bowl, combine 1/4 cup (60 ml) soy milk with arrowroot powder, and set aside.

Mix creamer, remaining 3/4 cup (175 ml) soy milk, sugar, cocoa powder and chocolate chips in a sauce pan over low heat. Stir frequently until the chips melt. When it starts to boil, remove from heat immediately and add the arrowroot mixture. The liquid should thicken. Next, add vanilla extract.

Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions*.



WHITE CHOCOLATE MACADAMIA
BONUS RECIPE! from the creators of Adapted from The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream
Here’s one of the recipes that calls for cocoa butter. Did you know that’s more than something to rub on your skin? I didn’t. If you make this, I’d love to hear your feedback.

Ingredients:
For the white chocolate:
1/4 cup cocoa butter
1 teaspoon vanilla extract
1/3 cup sugar
1/2 teaspoon soy milk powder
pinch salt

For the rest of the recipe:
1 cup (235 ml) soy milk, divided
2 Tablespoons (16 g) arrowroot
2 cups (470 ml) soy creamer
Previously made white chocolate (ingredients above)
3/4 cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
1/3 cup macadamia nuts

Directions:
Begin by preparing the white chocolate: Melt cocoa butter either in the microwave or over the stove, being careful not to burn it. Once melted, stir in remaining ingredients and mix thoroughly. Set aside.

In a small bowl, combine 1/4 cup (60 ml) soy milk with arrowroot and set aside.

Mix soy creamer, remaining 3/4 cup (175 ml) soy milk, white chocolate and sugar in a sauce pan and cook over low heat. When it starts to boil, remove from heat immediately and add the arrowroot mixture. The liquid should thicken. Next, add vanilla extract.

Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instruction*. In the last 5 minutes of freezing, stir in macadamia nuts.

*Ice cream makers: I have given up on mine, so I hand churned these, and it’s simple. Refrigerate initially as instructed. Then, put in the freezer for a half hour. Take the bowl/container out, and whisk/stir the mixture thoroughly, and stick it back in the freezer. Repeat. Do this two or three times, and then give the ice cream two to three hours to chill completely.

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 21 Comments

  1. Lan

    confession time. i have a fear of vegan foods. i don’t know why. i fear that it is missing things, most of all FLAVOR. i understand vegetarianism (is that a word?) but i cannot wrap my head around veganism. however, your ice cream looks like regular ice cream in that it appears to be creamy, cold, and rather perfect.

    i will keep in mind to not consume ice cream and then chase with breakfast foods. :)

  2. Adam

    I have been an absolute ice cream FIEND ever since moving into my own apartment and have gone through about 6 or 7 pinters in 2 1/2 months. I always have it on hand–and if I don’t, I have to go buy some (I’m starting to get good at estimating when I’m running low and will preemptively buy more). My freezer is currently stocked with a pint of Oberweis Chocolate Peanut Butter (they do this flavor the best!) and Butter Pecan (impulse buy…).

    Plus, I still get ice cream out—I, too, had an unbelievable shake at Stella’s (and some strange stomach churnings later than night…?), plus a choc-dipped cone at DQ yesterday at lunch. I hope there’s a 12-step program out there for situations like this.

    PS…methinks you’ve been breaking into my cupboard? I recognize a certain 2004 Summer Olympics commemorative glass I got in Athens and a Chinese tea cup with no exciting international back story. ;)

  3. E.P.

    I don’t have an ice cream maker, but this post seriously makes me want to go out and get one because all three of these sound AMAZING. Yum! I’d love to try me some vegan ice cream.

  4. Shannalee

    Jacqui – I totally did. Haven’t used it yet because I want to find, like, twenty sources that confirm it’s OK. Might just end up using it as lotion!

    Lan – Ha! I know what you mean. To be fair, this vegan version does taste different – enough that you’d have to get used to it, but not enough that you will hate it. You know?

    Adam – Glad to know you’ve restocked the PB-Chocolate because, wow, what a let down the butter pecan was to find in your freezer. About Stella’s – did you get sick too?? Seriously? That’s just weird. PS about your glasses, ok, you caught me. All I can say is, thanks!?

    Rae – I know you’re busy! Love hearing about the kiddos, friend.

    Sue – See, makes sense we’re friends!

    Jessica – Love Bobtail! Totally meant to go last weekend and will have to soon.

  5. Shannalee

    E.P. – Whoops, almost forgot to respond to you! You don’t have to have an ice maker, I swear. Just freeze the initial mixture, take it out after 30 minutes, beat/whisk/stir vigorously; freeze again for 30 minutes and repeat. Do this two or three times total and then freeze two to three hours. Voila!

  6. Sues

    I can’t believe I’ve lived in Boston my entire life and have never had Wheeler’s. Will have to change that!! I’m not a vegan (or even vegetarian), but some of those ice creams sound great and I might have to try them out!

  7. Shannalee

    Vegan Korean – Pick up a copy! Worth it!

    Sues – I love Boston and not just because of Wheeler’s. I hope you’ll try this soon!

    Risa – It had absolutely no after effect on me, and that was nice.

    Hannah – Right? Try this!

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  10. Ashley

    Lol, I’m practically addicted to ice cream. It doesn’t make my stomach hurt at first though, but I almost always regret eating it a few hours later. But then again, I eat some huge portions. How does The Vegan Scoop’s chocolate ice cream recipe compare to store bought dairy ice cream?

    1. Shanna Mallon

      HI Ashley, I’m sorry to say that it’s been such a long time since I’ve made this particular version, I can’t remember that well. Generally speaking though, vegan ice creams are icier and less creamy by comparison, for what that’s worth!

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