I posted my bucket list awhile ago. Life is so short I wanted to inspire other people to make a bucket list of their own, to go for things they’ve always dreamed of doing. We all rush around in our daily lives trying to accomplish everyday tasks, not noticing small things, not taking chances, not enjoying life. It’s such a bummer because none of us know how long life will last.
I also posted it in hopes of crossing some things off of my list. I thought maybe people would read it and be able to help me accomplish something. Or at the very least, I hoped it would make me more accountable to accomplishing things. But a few months have passed and not much was happening with the list. In fact, nothing at all. I thought about it and stared at it and hoped that somehow magically my almost 100 Twitter followers would turn into 100,000, but it was just a big list of even bigger dreams that seemed like they would never come true.
I needed to cross something off. Anything. So, people, I made ice cream. Real ice cream. Well, vegan ice cream, but still, I pulled out the ice cream maker I bought way too long ago, and made ice cream!
I love all kinds of dessert, but I’m not a huge fan of really rich, dairy laden treats like ice cream, so I made vegan ice cream from the Vegan a La Mode cookbook I won from Averie Cooks while ago. It was really easy to make, as there is no tempering of eggs to make the base. Tons of cinnamon add great flavor with a hint of nuttiness from the almond milk I used.
The basic Cuisinart ice cream maker I bought is so easy to use and turned the base into ice cream is about 10 minutes! The ice cream needed to be stashed in the freezer to harden up, and harden it did. It became rock hard in fact, but it does soften after a little while at room temperature. Mom said the texture was more like ice milk, but whatever you call it, it’s delicious. Incredible cinnamon flavor, smooth texture, and it’s so light and pretty low calorie . . . even healthy.
While it would be great in an ice cream sundae or a guilt free late night snack, I ate it for breakfast with cereal. I used to eat ice cream and cereal when I was a kid and loved the combo, so it took me right back to childhood. And it’s basically only slightly sweetened frozen milk.
So if by chance making ice cream is on your bucket list, whip up a batch of this. And if it’s not make this delicious vegan ice cream and eat some while you jot down your list.
- 3 cups almond milk
- 2 tablespoons cornstarch
- 1/2 tablespoon ground cinnamon
- 1/4 cup light corn syrup
- 1/4 cup Lyle’s Golden Syrup (May substitute corn syrup)
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- In a medium saucepan over medium heat, whisk together milk, cornstarch, and cinnamon until combined with no lumps. Whisk in the syrups and salt. Bring the mixture to a full boil, whisking occasionally, especially the bottom and sides of the pan. Once the mixture comes to a boil, remove the pan from the heat and whisk in the vanilla.
- Pour the mixture into a medium heat proof bowl. Allow to cool at room temperature about 30 minutes, before placing in the refrigerator to chill completely. I chilled mine overnight. Once the mixture is completely chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
- Once churned, it will be like soft serve. Place it in a freezer safe airtight container to harden for at least 4 hours and up to 2 days. Soften at room temperature about 10 minutes before serving.
Notes Recipe adapted from Vegan a La Mode
Courtesy of Pies and Plots.
For more from this blog, check out an interview with it’s author, Laura Dembowski, on Biology of the Blog.