Passion Fruit White Chocolate Ice-cream

This passion fruit and white chocolate ice-cream was really easy to make in our Sage ice-cream maker

Passion Fruit White Chocolate Ice-cream

  • 500ml whole milk
  • 125ml whipping cream
  • ½ tsp vanilla extract
  • 5 egg yolks
  • 110g caster sugar
  • 2-3 passion fruit
  • 100g white chocolate, cut into small chunks
  1. Heat milk, cream and vanilla in a heavy-based saucepan until at simmering point
  2. Beat egg yolks with sugar until pale and thick
  3. Slowly whisk hot milk mixture into the egg mix
  4. Clean the saucpan and return mixture to the heat, stirring constantly until thickened to a custard
  5. Pour custard into a heatproof bowl, cover and chill until cold
  6. Mix the custard with the passion fruit pulp and chocolate chunks, then pour into an ice-cream maker to churn until desired consistency is met.

This recipe originally appeared at Actually Mummy.


Vegan lavender ice cream

lavender ice cream

Vegan lavender ice cream

Adapted from Vegan Desserts by Hannah Kaminsky


488 grams • nondairy milk • 2 cups

3 grams • dried lavender flowers • 2 tablespoons

28 grams • cornstarch • 1/4 cup

100 grams • granulated sugar • 1/2 cup

Pinch salt

12 grams • vanilla paste • 1 tablespoon

42 grams • coconut oil • 3 tablespoons


Place milk and lavender in a medium saucepan over medium heat. Heat until the milk is just beginning to boil. Remove from heat and let steep for 5 minutes. Strain out lavender and return milk to saucepan.

Add cornstarch, sugar, and salt to saucepan. Whisk together until no clumps remain. Add vanilla paste and whisk to combine.

Set over medium heat, whisking continuously, until the mixture comes to a boil. Remove from heat and whisk in coconut oil until it is fully melted and incorporated. Let mixture chill completely before proceeding.

Once chilled, give the custard a vigorous whisk. Place custard an ice cream maker and churn according to the manufacturer’s directions. Transfer to an airtight container and freeze for at least 3 hours before serving.

This recipe originally appeared at Philosophy and Cake.

Jalapeno and Peach Gelato

unnamed (6)

Jalapeno and Peach Gelato

2 jalapeños, spilt and deseeded
1 large peach, cut into pieces
1 teaspoon lemon zest
2 cups heavy cream
1 cup whole milk ( you need whole milk)
5 egg yolks, room temp
1 cup sugar
1/2 teaspoon vanilla extract


In a medium saucepan on medium heat, add milk cream and 1/2 cup sugar, whisk. Heat until bubbles forms around the edges. Remove from heat.

In a large bowl, beat the egg yolks, the remaining sugar and vanilla. Gradually pour the warm milk into the egg yolks, whisking constantly; Tempering the eggs. Return mixture to saucepan; on medium heat and stirring with a wooden spoon consistently until the mixture slightly coats the back of the spoon, 7 to 8 minutes. Now pour the mixture through a fine sieve. Next in a food processor or blender, blend the jalapeno and peaches into a puree. Pur puree into cream mixture, whisk.  Cover and place in the freezer overnight.

I don’t have a ice cream maker but I used my blendtec the next day to blend the mix after is been frozen to give it a silky smooth finish. Serve and store in freezer.

This recipe originally appeared at Homemade Delish.

Vegan Mocha Ice Cream

Coffee Ice Cream

Mocha Ice Cream

Makes 1 pint


1 15-ounce can full-fat coconut milk
3 tablespoons coffee beans
1/2 cup brown sugar
1/2 cup non-dairy milk
1 teaspoon vanilla extract
1/2 teaspoon coffee extract (optional)
2 tablespoons cocoa powder
1/2 teaspoon salt


Coarsely grind the coffee beans, as if you’re making French press coffee. Combine the beans and coconut milk in a medium saucepan over medium-high heat. Bring to a boil and let boil for 7 to 8 minutes. Add the sugar and stir until it dissolves completely and continue to boil for 4 more minutes.

Turn off the heat and stir in the almond milk. Add the extracts and salt. Let the mixture sit and cool for about 45 minutes to an hour.

Strain the mixture to remove the large chunks of coffee beans. Freeze in ice cream maker according to manufacturer’s instructions.

This recipe originally appeared at Seitan Beats Your Meat.

Dark ‘n Stormy Ice Cream

Dark N Stormy Ice Cream

Dark ‘n Stormy Ice Cream


  • 1 cup sugar
  • 2 cups milk
  • 2 cups heavy cream
  • 8 large egg yolks
  • ½ cup Gosling’s Black Seal® Rum
  • ½ cup crystalized ginger, chopped fine


In a saucepan combine the sugar, the milk, and the cream and scald the mixture over moderate heat, stirring. In a large bowl beat the egg yolks until they are light and thick and pour in the milk mixture through a fine sieve in a stream, stirring. Transfer the custard to a saucepan and cook it over moderate heat, stirring, until it coats the spoon. Transfer the custard to a metal bowl set in a bowl of ice and stir until it is cool. In a small stainless steel or enameled saucepan reduce the Black Seal Rum over moderately high heat by half, taking care it does not ignite. Allow it to cool. Stir the Black Seal Rum and the crystalized ginger into the custard and chill the mixture, covered, for 2 hours. Freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Makes about 1 quart.

In a pinch: Allow some of the best vanilla ice cream you can find to soften. Add chopped crystalized ginger and Gosling’s Black Seal Rum and blend it all in. Re-freeze and serve when ready.

This recipe originally by Gosling’s Rum.

Vegan pistachio ice cream

Vegan pistachio ice cream


124 grams • pistachio butter • ¾ cup

340 grams • extra firm silken tofu • 12 ounces

110 grams • avocado • 1 small

15 grams • lemon juice • 1 tablespoon

366 grams • nondairy milk • 1 ½ cups

168 grams • agave nectar • ½ cup

4 grams • vanilla extract • 1 teaspoon

2 grams • salt • ¼ teaspoon

62 grams • pistachios, toasted and chopped • ½ cup


In a food processor, combine pistachio butter (feel free to make homemade pistachio butter, as I did!) and tofu until you have a completely smooth mixture. Add avocado, lemon juice, milk, agave, vanilla, and salt. Blend until everything is completely incorporated and smooth.

Add mixture to an ice cream maker and process according to the manufacturer’s directions. In the last 3 minutes of freezing, toss in chopped pistachios. Transfer ice cream to a container and freeze for another 5 minutes before serving. Keep frozen (obviously).

This recipe originally appeared at Philosophy and Cake.

Vegan Snickers Ice Cream

Vegan Snickers Ice Cream!!

Vegan Snickers Ice Cream

  • 2 13.5 ounce cans full fat coconut milk (roughly 3 1/2 cups)
  • 1/2 – 3/4 cup raw sugar, depending on preferred sweetness
  • 1 tsp quality vanilla extract
  • 1 pinch xanthan gum (optional)
  • 1/2 cup vegan caramel sauce (subbing full fat coconut milk for the cream)
  • 2 ounces quality dark chocolate (non-dairy)*
  • 1/3 cup roasted salted peanuts
  1. Add coconut milk to a saucepan over medium heat. Add sugar, stir and bring to a simmer. Continue whisking for 1-2 minutes.
  2. Remove mixture from heat and stir in the vanilla extract and pinch xanthan gum. Whisk to combine.
  3. Transfer to a glass bowl and refrigerate until cooled. I left mine in the refrigerator for 6-8 hours and covered it with plastic wrap once it was no longer steaming hot.
  4. Once the mixture is thoroughly chilled, transfer into the pre-chilled bowl of your ice cream machine and mix according to manufacturer’s instructions.
  5. Once the ice cream is nearly done add half of the caramel, chocolate flecks and peanuts. To make my chocolate curls I melted my chocolate first, let it cool and then ran a scraper over it to make the pieces more edible. This, however, isn’t necessary.
  6. When the ice cream machine stops, transfer to a freezer-safe container and sprinkle in the rest of the chocolate flecks, peanuts and caramel in layers, swirling with a knife to slightly incorporate. I also added in a vegan snickers bar, but this is also optional.
  7. At this point you can either consume it soft, or pop it in the freezer to harden. It should keep fresh for about a week. Thaw for 10-15 minutes before serving.

This recipe originally appeared at Minimalist Baker.

Buttermilk-Plum Ice Cream

Buttermilk-Plum Ice Cream Recipe

Buttermilk-Plum Ice Cream


  • 2 cups half-and-half
  • 1 cup buttermilk
  • 1 cup heavy cream
  • 6 large egg yolks
  • 1 1/3 cups plus 3 Tbsp. sugar, divided
  • 2 cups peeled, chopped black plums (such as ‘Methley’)
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon table salt
  • 2 teaspoons fresh lemon juice


1. Whisk together first 4 ingredients and 1 1/3 cups sugar in a medium saucepan. Cook over medium-low heat, whisking often, 10 to 12 minutes or until mixture just begins to boil. Pour mixture into a medium-size metal bowl. Fill a large bowl halfway with ice water. Place bowl containing custard mixture in ice water, and cool completely (about 30 minutes), whisking occasionally. Cover and chill custard mixture 2 hours.

2. Meanwhile, stir together plums, corn syrup, salt, and remaining 3 Tbsp. sugar in a small saucepan, and cook over medium heat, stirring occasionally, 12 minutes or until plums are very tender. Remove from heat; let stand 15 minutes. Stir in lemon juice. Cover and chill plum mixture 2 hours.

3. Pour custard mixture into freezer container of a 2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Transfer ice cream to a freezer-safe bowl or pan, and freeze 1 hour. Meanwhile, freeze plum mixture 30 minutes. Dollop frozen plum mixture over frozen ice cream, and gently swirl.

This recipe originally appeared at My Recipes.

Biscoff ‘N’ice Cream


Biscoff ‘N’ice Cream

(makes approximately 1 pint)

  • 2 ripe bananas, sliced and frozen
  • 1/2 cup coconut cream**
  • 1/2 cup biscoff cookie spread
  • 6 biscoff cookies, broken up or smashed into small chunks
  1. Put frozen bananas, coconut cream and cookie spread in the bowl of a food processor and blend until smooth.  You will probably have to stop the machine a couple of times and scrape down the edges to get it all cohesive.
  2. Pour the Nice cream into a freezer safe container and stir in the broken up cookie chunks.
  3. Freeze a minimum of 4 hours.  Keeps for several weeks in the freezer (it may last longer than that, I’m not sure because it disappears into my tummy way before then.)
  4. Defrost on the counter 5-10 minutes before serving, to make it more scoopable.
  5. I served this with a scoop of coconut cream, drizzle of chocolate (chocolate chips melted with a little bit of coconut oil in the microwave to make it more pourable), a biscoff drizzle (just melted a bit in the microwave till it was runny), vegan dandies marshmallows, and more biscoff cookies.  It was amazing!!

** Some places sell straight coconut cream (like Trader Joe’s), but if you can’t find it, buy a can of full fat coconut milk and put it in the refrigerator for at least 8 hours.  The solids will separate from the liquid and when you open it, you can scoop the cream off the top.

This recipe originally appeared at the Lazy Vegan Baker.

S’Mores Cookie and Nutella Ice Cream Sandwiches

S’Mores Cookie and Nutella Ice Cream Sandwiches


Nutella Toasted Almond Ice Cream:

  • 3⁄4 cup hazelnuts
  • 2 cups whole milk
  • 2 cups heavy cream
  • 11⁄4 cups granulated sugar
  • 8 large egg yolks
  • 1⁄2 cup sliced almonds (with skins)
  • Maldon sea salt, for sprinkling

S’mores Cookies:

  • 2 sticks (16 Tbsp) unsalted butter
  • 1 cup packed light brown sugar
  • 1 cup packed dark brown sugar
  • 1 large egg plus large egg yolk
  • 1 1⁄2 tsp natural vanilla extract
  • 2 1⁄2 cups sifted pastry flour, or 2 cups sifted all-purpose flour
  • 1⁄2 cup sifted cake flour (sift before measuring)
  • 1⁄2 tsp kosher salt
  • 1⁄2 tsp baking soda
  • 1 cup semisweet chocolate chips (we like Guittard or Ghirardelli)
  • 1 1⁄2 cups crushed honey graham crackers (18 to 20 full-size crackers)
  • 12 large marshmallows, halved


Nutella Toasted Almond Ice Cream:

  1. Preheat oven to 325 degrees.
  2. Spread hazelnuts in a single layer on a baking sheet. Toast in oven for 5 to 10 minutes, or until fragrant and golden. Remove from oven and let cool. Smash into pieces.
  3. In a 4-quart saucepan, combine milk, cream, and half of sugar and bring to a boil over medium-high heat. Meanwhile, beat yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
  4. When cream mixture boils, add toasted hazelnuts, remove from heat, and let stand for 10 minutes. Strain cream mixture through a fine-mesh sieve into a bowl. Transfer hazelnuts to a blender and puree, adding a bit of cream mixture to help pureeing process.
  5. Strain pureed hazelnuts through a fine-mesh sieve into bowl with remaining cream mixture and return liquid to saucepan. Discard any solids left in sieve.
  6. In a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
  7. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
  8. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)
  9. Pour into a clean airtight container and refrigerate for 12 to 24 hours.
  10. Process in an ice cream maker according to manufacturer’s instructions.
  11. Meanwhile, preheat oven to 325 degrees.
  12. Spread almonds in a single layer on a baking sheet. Toast in oven for 5 to 10 minutes, or until fragrant and golden. Remove from oven and let cool.
  13. Transfer churned ice cream to a bowl and stir in toasted almonds.
  14. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
  15. Top with a sprinkling of sea salt.

S’mores Cookies:

  1. Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.
  2. Pour cooled butter into a large bowl. Add both sugars and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside.
  3. In a medium bowl, whisk together flour, salt, and baking soda.
  4. Add dry ingredients, one third at a time, to wet ingredients, mixing with a rubber spatula or wooden spoon to combine. Fold in chocolate chips and crushed graham crackers until evenly distributed. Be careful not to overmix.
  5. Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
  6. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two half-sheet baking pans with parchment paper.
  7. Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets. Place 1 marshmallow half on top of each cookie and gently press down.
  8. Bake for 8 to 10 minutes, or until edges are light brown and marshmallows are toasty brown.
  9. Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving.

About the Author

Excerpted from the COOLHAUS ICE CREAM BOOK © 2014 by Natasha Case, Freya Estreller with Kathleen Squires
Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

This recipe originally appeared at