Volume Ice Cream

Yum!! I’ve tried this with peanut butter too, and this is fantastic. If you do use the coconut milk you suggested, do you use the canned coconut milk or the shelf-stable type such as So Delicious Vanilla Coconut Milk? Thanks for the great recipes!!

AMAZING! Espically when drizzled with hot chocolate and caramel syrups 🙂 Have you ever thought to make a waffle cone to complement the ice cream?

Does a regular blender work instead of a Vita-Mix?
I tried the recipe as follows:
I froze the mixture in a shallow plastic container untill solid (I used 3/4 cup soymilk and 1/4 cup soy coconut milk instead of the almond milk). The freezing process took 11 hours. I thawed it in the microwave for about 30 seconds, and the result was more of an icee slushy.
So, would a regular blender help turn it into more of an ice cream texture after the microwaving like your pictures show? (it looks so perfect, like the real thing!)
I so badly need my ice cream, because regular soy ice cream is so expensive, and icees just won’t do right now (although that’s not a bad idea; you could try to make cherry slushies!).
HELP!!!

Does a regular blender work instead of a Vita-Mix?
I tried the recipe as follows:
I froze the mixture in a shallow plastic container untill solid (I used 3/4 cup soymilk and 1/4 cup soy coconut milk instead of the almond milk). The freezing process took 11 hours. I thawed it in the microwave for about 30 seconds, and the result was more of an icee slushy.
So, would a regular blender help turn it into more of an ice cream texture after the microwaving like your pictures show? (it looks so perfect, like the real thing!)
I so badly need my ice cream, because regular soy ice cream is so expensive, and icees just won’t do right now (although that’s not a bad idea; you could try to make cherry slushies!).
HELP!!!

Hey my friend Caroline told me about your blog and I was wondering if you could help me. My boyfriend is veyr allergic to any type of milk butter etc. what would you recommend soy/ almond milk if I am a poor college student wanting to make him something he can have? Also are there any types of chocolate without milk in it?

Do you have points plus values figured into your nutritional values? Or if you included the fat, carbs, protein and fiber your readers could figure it out themselves. I just discovered your blog and can’t wait to try some of your yummies! But am doing weight watchers now so need to factor in the points.
Thanks!

You have got to be the sweetest person I have seen or rather read about in forever!!! You are so concerned with your followers and their needs , Thank you so much. I am now one of your readers and will be making your recipes non stop,Great recipes and stay as sweet and helpful as you are. The world needs more like you, 🙂

Katie, you are my hero. Truly. I’ve made a decision:
I am going to be your Julie from Julie and Julia! My goal is to make every last one of your recipes by the end of the summer. I am so excited to try it. (So is my family:)) Thank you for your miracle desserts! 🙂

I can not wait to try your recipes. You are one smart cookie! Do you have any plans for a book?

Any idea as to the carbs?

What do you suggest if we just have a regular blender to mix it?

I have made mango ice-cream using my vita mix. In the binder I got with my machine it has iced deserts and i used the one for peach ice crea substituting mangoes instead. I like it and all of your recipes. I have tied a pile of them and am so pleased with your site. Thank you.
Russ

These look like great ideas! I can’t wait to try them out on my own 🙂

I think I stumbled upon the answer to using a less than stellar blender to make Katie’s ice cream recipe (with slight modifications). I’m also going to heavily emphasize that I have the patience of a two year old so I need to eat my ice cream within a few minutes of having a craving, and due to a recent move I’m stuck in temporary housing with kitchen appliances that are crappy.
Long intro….
Take the soy/almond/etc milk, vanilla extract, sweetener, etc. and throw in a blender (don’t bother freezing) and blend.
Add a bit of guar gum (depending on the amount of liquid you put in above you may have to modify but anywhere between 1/2-1 tsp and you can get it at WF) and blend again
Throw in a bunch of ice cubes and crush, grate, blend and eventually liquefy
DONE

I’ve used this receipe to make pumpkin pie ice cream (IC), coconut IC, vanilla IC, fudge swirl IC, peanut butter IC, trail mix IC (with cinnamon, dried unsweetened fruit, nuts), etc. It will come out the consistency of soft soft serve. If you want to firm it up a bit throw it in the freezer for a few minutes (enough time to clean out the blender so you can make the second batch if the cravings persist)

I made this with unsweetened vanilla almond milk, unsweetened cocoa powder, vanilla and coconut extract and stevia. Froze it up then threw in some vegan chocolate chips and melted in microwave! Delish!

try using the ninja mixers, they are way cheaper than the vitamix (got ours at Costco)

That is a great idea! Im gonna makr some flavor of a hemp coconut icecream using that cool technique you stated. Katie, youve got my creative juices flowing. Yay! Im thinking cinnamon ginger vanilla cookie crumble….ooh thats hard but it will be worth the work! Thanks!

Do you have a recipe for cookies and cream ice cream with the vitamix? I guess I can just make the vanilla bean one and then just pulse in some oreo cookies?

Hi Katie,
Awesome website! Wondering if anyone has tried using the ice cream setting on the Vitamix instead of freezing/thawing process? Although, I have yet to create ice cream with my Vita, never comes out with the desired consistency. Thanks!!

Can I use unsweetened cashew milk instead? And a Nutri Bullet?

how is the cake batter ice cream only 40 calories for the serving if you use coconut milk canned? There is over 400 calories in a cup of canned coconut milk?

When you say add calories for the other versionside do you mean in addition to the 40 calories?