Come January, the hum and buzz of juicers everywhere builds and I hear of more and more people making resolutions to clean out their systems and drink more juice, at least temporarily. No judgement; in fact, last year at this time I was on a five-day juice cleanse so my juicer was working hard and I was feeling alive and clean. This year, though, I am more in the mood to make my ice cream machine hum rather than my juicer.
So when a friend who is on a cleanse joked that we put the two together, I leapt at the challenge. This was one hell of a dare; aside from having no dairy or eggs, this ice cream needed to be sugar free. With that last nail in the coffin, I stepped way out of my comfort zone and into the test kitchen.
Pretty much anything that makes ice cream ice cream was banned. Having eschewed eggs, I had to thicken the base another way. So I experimented with both corn starch and tapioca starch, and both worked well. Arrowroot is another option to try. The key with starches is to make sure you cook them a bit to shake off the starchy flavor. As an omnivore, it's a reach for me to fairly compare a concoction like this to a rich, egg-based ice cream, but I've learned from masters like Jeni Briton of Jeni's Splendid that eggs aren't necessary to make an ice cream with a creamy texture.
Cream, however, is harder to replace. For this vegan version, I reached for coconut milk, both full fat and the lighter version which has a dramatically lower percentage of fat. Of course, the full fat coconut milk produced a creamier ice cream, but it worked with the reduced-fat product. I know what you're thinking; canned coconut milk isn't exactly a "cleanse-friendly" ingredient. You're right; I'm not perfect. If you want to really live into the idea of a "healthy ice cream" as I've titled this recipe, you should probably go the "lite" route.
As for the sweetness, since sugar wasn't an option I leaned on juices. I made three versions. The first has beets, a Granny Smith apple for tartness, and celery. The second has just carrots. The third had apples, pears and ginger. Of course all of this produce has different levels of sugar, which effects the final result, so you need to toy around with the formula each time.
The straight-up carrot juice ice cream is the least sweet, but the flavor has depth and the concept is whimsical. If you wanted to sweeten the deal, you could whisk in a little honey or maple syrup and still keep refined sugar out of the equation, the apple pear flavor was subtle but still satisfying. The beet mix was the group favorite. One reviewer declared "It's like we're on a trip to Indian and on the way we stop at the beach," which had me steadying myself on the butcher block with open palms and a gaping mouth for the description was so spot on. It was sweet, but not too sweet, vaguely exotic but not overwhelmingly so, and laid back. You don't have to think too hard to enjoy this one. No esoteric spices or stir-ins.
If you don't have a juicer, don't worry, you can get some from your local health food store. Most grocery stores sell carrot juice at the very least. You can also use fruit juices. There are few limits.
What started out as a joke turned into a collection of very pretty and satisfying desserts. Will I continue making ice cream without eggs, cream or sugar? Probably not. But for those times when someone you want to feed can't dive headfirst into the naughty but lovely ingredients in a batch of ice cream, this works.
1/2 cup coconut milk
1 tablespoon plus 1 teaspoon corn starch or tapioca starch (see Note)
1 1/2 cups fruit or vegetable juice, freshly pressed if possible
In a medium mixing bowl, stir the tapioca starch with 1/4 cup of the coconut milk until smooth. Set aside. Heat the remaining coconut milk in a small saucepan over low heat until it bubbles around the edges. Whisk the starch mixture into the coconut milk and cook gently over low heat, stirring briskly, until mixture begins to thicken, which will happen quickly. Once it appears to be thickening, remove it immediately from the heat and whisk in the juice. Transfer the mixture to a heatproof bowl and let it cool to room temperature, then refrigerate until chilled.
Process in your ice cream machine according to manufacturer's directions.
Note: You can make tapioca starch by grinding instant tapioca in a spice mill or mortar and pestle until powdery.

Related: Vegan Ice Cream: 9 Tempting Dairy-Free Scoops
(images: Sara Kate Gillingham-Ryan)
Peeler by Normann C...

Comments (37)
Another idea for an easy healthy "ice cream" that is vegan friendly is to freeze peeled bananas, break into pieces, and then toss them in the food processor. Let it run, it will initially just move around in a big ball but after a couple of minutes, it will all get incorporated and will have the texture and mouth feel of high end ice cream. Really. I have tossed in a little of some other fruits (raspberries add a nice tartness and color), and my kids like to add a little "Magic Shell" type topping then mix it in to make chocolate chips.Not the healthiest addition but I figure the base is totally guilt-free so a little bit is OK. As long as it is mostly banana, the texture will remain creamy. I have also added cocoa and instant coffee with good results.
Whenever I buy bananas, I always get a little more than I know we will eat fresh, and when they start to get a bit riper than we like, I peel them and toss them in a Ziplock the freezer. That way, I always have them on hand for smoothies and "ice cream".
Can't wait to try these! Thanks!
@tikidoc I wonder if you got that banana ice cream recipe from us?! How To Make Creamy Ice Cream with Just One Ingredient!
I got that banana ice cream from you and it's great! My daughter that won't eat bananas will eat this, especially if I add a spoonful of peanut butter to it.
This recipe looks SO easy! I actually have some leftover coconut milk from another thing I made and I was wondering what I could make with it. I think this is the perfect answer. Now I just have to figure out what juice... However, the beet juice looks fantastic and I love the color that it gives the ice cream.
I love that this is also dairy-free!
So pretty!
Any tips for making vegetable juice if you don't have a juicer?
Not so healthy, but I make a three ingredient ice cream with heavy cream, powdered sugar and pomegranate juice - DELISH!
I just do the cream from the canned coco milk. ITS SO CREAMY. :)
I wonder if ground chia seeds would work as a thickener (like the starches)?
Not to be a total killjoy, but I have to point out that just because fructose isn't refined sugar doesn't mean it's not sugar! :)
The sugar in fruit juice is still sugar. The sugar in fruit itself is, in fact, still sugar. The author of the Elana's Pantry blog put it very well: an apple is basically just sugar with a skin around it. Juicing takes away what bulk existed to slow down the blast of sugar absorption. The slower the sugar can be absorbed the better, and the least damage is done.
Yep, I got rid of my juicer due to the sugar issue and I stick with the whole fruit.
Another great tip is making homemade "Magic Shell". Just coconut oil and chocolate warmed up. Numerous recipes if you Google.
mmmm this ice cream looks amazing!! I know there are a ton of allergies out there to corn so cornstarch might be really irritating for some. We make a delicious healthy and vegan 5 ingredient ice cream that is insanely amazing! http://bit.ly/nuL9Qb
You could also use pureed banana as the base. I have sometimes made what is basically a smoothie in the blender with banana, frozen fruit (such as mango and/or mixed berries), and soy milk and then put it my ice cream maker. If it's not sweet enough, I add a dash or two of stevia powder to the blender. You could substitute another kind of milk (e.g., almond or coconut) or probably even juice for the soy milk. It comes out somewhat like sherbet.
@livingkitchento That's why I included an option for tapioca starch
For those pointing out the sugar issue, of course - what we're addressing here is refined, processed sugar. You are right that sugar is in fruit - it is also in vegetables, hence why the beet ice cream is so delicious.
what about coconut milk and sweet potatoes?
\\\
Ah, this looks delicious!!!! That said, there is a recipe that is just a bit simpler - low-calorie frozen banana ice cream. Turns out, all you really need is bananas and a blender. Though, I suppose, it is nice to have a bit more customization with the coconut milk version. Has anyone tried adding other fruits to a banana version?
-Carly @ Createlive
A delicious sherbet/ice cream is made with buttermilk, pineapple, sugar and almonds. Very delicious and refreshing and not as fattening as ice cream made with cream.
I may try this using a V-8 fruit/veg blend juice. I know, not very gourmet and not straight from produce, but this may be a hit if you don't have a juicer, or you have one and hate using (cleaning!) it, like me!!
Jeez...the sugar police are out again. Sugar, in balanced doses, is not evil. Unhealthy eating habits and a lack of exercise are the causes of obesity and a lot of other health issues.
Thanks for the recipe! I will definitely be making it. I also saw on Baltic Maid a recipe for frozen yoghurt that seemes quite simple- 3 ingredients- low fat yoghurt, fruit and honey. Looked good.
The frozen banana ice-cream is definitely a favorite in our house :)
And when I researched it back in the days it turned out people are making it for very long time... - http://natureinsider.com/2011/05/the-best-ice-cream-ever-its-raw-too/
Those who are worried about the sugar content of fruit should just make sure to eat plenty of protein with their fruit to help regulate your body's glucose levels - using ground chia seeds instead of cornstarch, as ScottArany suggested, should take care of this issue. And really, if you stick to a diet of whole, natural foods you really shouldn't have to worry about the sugar you ingest...it's the sugar hidden in processed foods and refined carbs that we should all be avoiding.
BBK, I don't think anyone said sugar was evil- just that calling this "sugar-free" is false advertising. The better informed we all are about nutrition, the... well, the better!
And BTW, I like and use sugar, in (almost) all its forms. :)
*Sorry, I meant to type "BKK"!
Sara Kate, a co-worker told me about the banana thing a couple of years ago but I do remember seeing it again, on this site apparently, in the spring. I hadn't made it in a while and started again when I saw your post, but I didn't remember that it was here when I posted my comment!
Please talk about how to locate beet juice. I want to buy it, not juice it.
I'm having a time finding beet juice.
Pollypat
I'm probably silly for asking this, but it should be the full fat, not light coconut milk to work best. Just curious as I have a can of the light stuff in my pantry, but I wasn't sure it would work well.
@PollyPat Biotta makes a bottled organic beet juice that you can buy. I have seen it online places before. Hope that helps!
Oops, sorry, just rereading and I missed the coconut milk part somehow. It must have been the pretty ice cream pictures. Thanks anyway!
Fictitiousone, Sara Kate addresses this in her post, above.
Oops, sorry Fictiousone. I missed your last comment!
pollypat, what about online?
http://preview.tinyurl.com/6wam7g7
I just love that Julia Child picture in your blog today...and the fact that you included a link to the site where you procured it. I ordered some from them today and can't wait. Se has always been a source of fascination for me, as my mother learned to cook from her early TV shows on Channel 2.
In the last decade of her life, I remember running into her periodically in Cambridge, and once we attended a wedding together. SUCH a great character! Thanks for the awesome job you do here, Sara Kate. Read this all the time and often try your recipes.
My family loves ice cream.
Amazing there is such easy ways to make such great ones.
http://www.veganrawfood.net/
This really has me craving ice cream now! I actually have a blog devoted to homemade non dairy ice cream and sorbets!
,a href="http://nondairyicecream.blogspot.ca/"> homemade non-dairy ice cream
Thanks for sharing!