Merry Christmas and Happy Holidays!
A few more hours until I get to be with friends and family back in Maryland and can’t wait! Know what else I can’t wait for? To share this amazing vegan ice cream concoction with all you Ahnestveggie lovers!
Recipe featuring my fellow ice cream lover-companion, Eva. We decided to make a holiday theme vegan & sugar-free “ice cream.” It is not exactly the usual creamy thick goodness…it’s BETTER!
The ice crystals add a nice touch of texture and crunch, while still having a little bit of creaminess that normal ice cream has. This is 100% Ahnestveggie approved!
2 Cups full fat coconut milk
1 cup hemp milk
1 cup apple juice or cider (no added sugar)
1/2 cup agave
2 hot mulled cider tea bags (no added sugar)
1 tsp guar gum
1 tbsp pure vanilla extract
1 tsp cinnamon
dash of all spice
Steep one tea bag with hot water for about 5 minutes. Set aside.
In a medium pot, bring hemp milk, coconut milk and apple juice to a boil. Turn off heat and place the second tea bag in the mixture and infuse for 20 minutes. Whisk in 4 tbsp of steeped mulled cider tea, agave, vanilla, guar gum, cinnamon and all spice. Stir for about 2 minutes until well incorporated and set aside until mixture is completely cool.
Put cooled mixture in an air tight container and freeze for about 4 hours or overnight for better hold. Enjoy right out the container or serve with a side of cinnamon spice cookies.
Enjoy and hope everyone enjoys this holiday season with friends, family and loved ones.