“I love ice cream, but I recently cut dairy out of my diet. What’s an alternative that actually tastes like the real deal?” —Tim A., Santa Barbara , CA
My favorite nondairy dessert is one I make at home using fresh mint and coconut milk. All you need is a quality ice cream maker, like the Cuisinart ICE-100 ($299, cuisinart.com), and a few simple ingredients and you’ll be set for summer.
Summer Fresh Mint Ice Cream
2 cups light coconut milk
2 cups unsweetened almond milk
1/3 cup sugar
2 tsp cornstarch
2 tsp organic vanilla extract
1 fresh vanilla bean, scraped (optional)
1/2 cup fresh mint leaves, chopped
1) In a medium mixing bowl, add coconut milk, almond milk, sugar, and cornstarch and whisk until combined. Place mix in the freezer for 30 minutes.
2) Put mix into an ice cream maker and mix for 20–30 minutes. Return to freezer for thicker consistency.
3) Transfer into a large mixing bowl and gently fold in vanilla extract, vanilla bean, and chopped mint. Mix well. Place ice cream back into the ice cream machine to mix for one last round and serve. Place leftover ice cream in an airtight container and freeze for up to three weeks.
Candice Kumai is a judge on Iron Chef America and the author of Clean Green Drinks, available at cleangreendrinks.com. E-mail her at firstname.lastname@example.org.
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