Ice Cream

The hardest part of this recipe is tracking down Thai tea mix (or waiting for it to arrive in the mail)—but it’s worth it.

This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!

It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.

Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.

Vegan, yes. Low-fat? No. Ah, maybe that’s why it’s so good!

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.

There's nothing, um, vanilla about our homemade version of the classic, making it the perfect, most delicious base for coffee stracciatella.

If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade.

Banana's naturally creamy texture gives this dairy-free frozen treat its delightful consistency.