We’re not vegans…..yet. We’ve been vegetarians for several years and are making our way to becoming vegans.

One of the things I’ve dreaded about becoming a vegan is giving up ice cream or at least any reasonably good facsimile. We absolutely love ice cream at our house and we have the uber-chic, expensive ice cream maker to prove it. Most weekends find me cranking up delicious ice creams, sorbets and gelatos from the amazing fruits I’ve picked up at the farmer’s market nearby.

Of course, vegans can have sorbet, but I don’t want to give up my rich chocolate ice cream or my pistachio gelato and all of the other favorites I dream about. So I started asking some of my vegan friends how they live without ice cream. I was surprised, but ecstatic, to find out that none of them do live without it.

My vegan friend Charlene, who was always a serious ice cream fanatic, turned me on to some great vegan ice cream recipes at VeganIceCream, a blog that is sadly now defunct but still filled with some wonderful ice cream recipes for vegans. That got me started
on an internet mission for some really good vegan ice cream. I was thrilled to find a number of really good resources, including an article at The Kitchn.com called “Vegan Ice Cream: 9 Tempting Dairy-Free Scoops.” They turned me on to the wonderful Hannah
Kaminsky at Bittersweet.com, who may soon become my most valuable friend in the internet world.

How does Malted Ice Cream with Soy Caramel Ripple sound? Yeah, me too.

She has a ton of amazing-sounding ice cream recipes on her site, and it took me a minute to realize there’s a good reason for that; she’s the author of a vegan ice cream cookbook, for crying out loud. It’s called “Vegan a la Mode” and it looks like a winner. We’ve included the Amazon link, but you can find many of her recipes on her website.

I’m firing up the ice cream machine.