This recipe yields 2 pints of ice cream (not ice milk ice cream!) at only 5.5 grams per 1/2 cup serving. Compare that to 21 grams for Ben & Jerry's vanilla ice cream! And it tastes GREAT. Enjoy.
What can be done? One option is to be an "Everything Except Dessert Vegan". Honestly, this seems like a perfectly reasonable choice. Going off the diet for an occasional dairy or egg tainted treat may allow you to keep your sanity and stay vegan the rest of the time. I cannot find any fault with that. Yet I know that others with greater willpower or stronger conviction would disagree.
To turn this in to a Ginger Crunch ice cream follow the recipe for Ginger Crunch below and add half of the crunch mix a few minutes before the ice cream maker has finished. The remainder of the ginger ice cream crunch can be used as a topping when you serve it.
For a tasty coffee one, all you have to do is add a 1/3 cup of very strong coffee to your mixture, for a mocha taste you can also add a little chocolate syrup.
TIP: When making ice cream with eggs, heat them with the coconut milk until it coats the back of a spoon and you can draw a line through it. Then add the cocoa and/or whatever else (like raw almond butter) and stevia. Then let it cool in the freezer for 1/2 hour or so, then transfer it ice cream the ice cream maker.
There are two basic styles. American style, also called New York or Philadelphia style and the custard style or French custard style. American style is made without egg yolks and does not require any cooking.
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