When you work at a large, well-known, moderately expensive department store and there’s a One Day Home Sale (that lasts two days?) going strong on the 5th, 6th, and 7th floors, you suddenly remember that you’ve always wanted an ice cream maker attachment for your KitchenAid Stand Mixer. Or at least always since that morning. You also realize that in 2 months, you’ve never been to the 5th, 6th, or 7th floor for anything other than frozen yogurt (priorities!) and that’s weird. And so when you buy (for a steal/slightly less than before!) that ice cream maker attachment for your KitchenAid Stand Mixer that you’ve coveted for the last 8 hours, you have one thought:
Pomegranate Agave Vegan Ice Cream.
Why? Beats the hell out of me.
It’s a weird thought, sure. I mean, do you even like pomegranate all that much?
Yeah, it’s pretty to look at but so is Ryan Gosling and you’d never make Ryan Gosling Ice Cream.
Note: Make Ryan Gosling Ice Cream.
And agave’s cool, I guess. Your absolute first thought was honey but please, you’re not some sort of vagrant. You went to college.
So here it is. My foray into [vegan] ice cream making.
Pomegranate Agave Vegan Ice Cream
(nutrition facts based on 8 servings without extra agave/arils toppings, but I have no idea how big a serving of ice cream is sooo…sorry.)
created with the basic ratios from All Things Ice Cream
- 1 1/4 cups almond milk (or milk substitute of your choice – almond milk is just always in my fridge!)
- 1 1/4 cup soy creamer
- 1 1/2 tablespoons cornstarch
- 1/2 cup agave + more for drizzlin’
- 1 cup pomegranate juice
- 3.5 oz pomegranate arils + more for sprinklin’ (don’t you just hate me? I knowww)
I Scream, You Scream, We All Scream at Strangers:
My instructions for ice cream making are for use with a KitchenAid Stand Mixer Ice Cream Attachment but if you just google the life out of things, you can find alternative methods.
Prep your ice cream attachment thing by placing it in the freezer for at least 12 hours.
To make your ice cream base, first whisk together a 1/4 cup of the almond milk and the cornstarch. Set aside. Combine the rest of the almond milk, the soy creamer, and the agave in a saucepan. Bring the mixture to a light boil and remove from the heat. Whisk in the almond milk + cornstarch mixture. The liquid should thicken ever so slightly. Add the pomegranate juice (I did this 1/4 of a cup at a time for no apparent reason and 1 full cup seemed to do the trick but add to your liking) and whisk a whole bunch. Transfer the liquid to an airtight container and chill for at least 4 hours or whatnot.
When your ice cream base is fully chilled, remove it from the fridge and transfer it to your prepared ice cream attachment bowl. Mix on “stir” for about a 30 minutes. It’ll still be more of a soft serve after that so if you like that consistency, have at it. I like mine harder so I transfered it to yet another airtight container (or 2) and put it in the freezer overnight.
Top with more agave and pomegranate arils if you’re really