Vegan Cheddar Ice Cream
 
Prep time
Cook time
Total time
 
This recipe is reprinted with permissions from Super Vegan Scoops: Plant-Based Ice Cream for Everyone. Please note that the Prep time is hands-on time only. Allow several hours for chilling and churning.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 scant quart
Ingredients
  • 2 cups vanilla dairy-free milk beverage
  • 1 tablespoon arrowroot starch
  • ½ cup sugar
  • 10 ounces (about 2 cups) vegan cheddar-style cheese shreds
  • 1 teaspoon vanilla extract
  • 1⁄8 teaspoon salt
  • 1⁄8 teaspoon ground pepper
Instructions
  1. First, allow all the ingredients to come up to room temperature if they were previously refrigerated. This is critical, because the cheese shreds change considerably in texture, becoming much softer and easier to melt when already warm.
  2. Combine the milk beverage, starch, and sugar in a medium saucepan, and whisk vigorously to break up any lumps. Place on the stove over medium heat, and add the cheese shreds into the pan, whisking gently until the mixture is smooth. Continue to whisk every couple of minutes, until the mixture comes to a boil. Cook for about a minute longer, until fully thickened, and turn off the heat. Add in the vanilla, and season with salt and pepper. Stir to incorporate.
  3. Let cool, and refrigerate for at least 3 hours before churning in your ice cream machine according to the manufacturer’s directions. Transfer the soft ice cream to an airtight container and store it in the freezer for another 3 hours minimum, until frozen solid, before serving.
Notes
Editor Note: In a pinch, you can substitute another starch for the arrowroot starch.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-cheddar-ice-cream