I’ve enjoyed cool, delicious vegan ice cream on waffles a few times this summer. Recently, I made some homemade vegan ice cream for a potluck and it turned out particularly well–in terms of both flavor and appearance.
It’s based upon the cashew-based chocolate ice cream recipe from Jeff Rogers’ Vice Cream: Gourmet Vegan Desserts. Before getting Vice Cream, I never would have considered making ice cream from cashews. Talk about decadent! For this dish, I basically made the recipe slightly less sweet and more chocolatey, and swirled in some natural peanut butter and dark chocolate fudge sauce (any chocolate sauce would work) just before putting it in the freezer to ripen.
What makes this ice cream stand apart from others I’ve made is the presentation. I usually store and serve ice cream in a deeper and narrower container; this is the first
time I’ve put it into a relatively wide and shallow container. I think it makes it look a bit fancier if you’ve got colorful swirls or other types of toppings in it. It almost gives it the feel of a frozen cake. Perhaps this will inspire others to serve their homemade vegan ice cream in an even fancier way!
I also give my sister, Sherry, credit for inspiration on this. On one of her visits a few years ago, I asked what flavor of homemade ice cream she’d like. The clear answer was peanut butter fudge. I discovered how fun it was to make it however peanut buttery and deep chocolately I wanted, and this remains one of my favorite flavor combinations as well.