Carrot Hugger: We All Scream

Enjoying a vegan sundae with homemade ice cream.

I grew up in Wilbraham, Massachusetts, home of Friendly's Ice Cream. So today, in honor of National Ice Cream Day, I'm going to celebrate what's been a staple of my diet for as long as I can remember.

I've always loved ice cream. I guess that's no surprise considering I grew up with the Friendly's production plant and multiple restaurant locations right down the street. As kids we were treated to ice cream cones in the Friendly's mall location. The restaurant on Boston Road became our go-to gathering place after school functions. And, when left to my own devices during summer vacation, I often subsisted on a half gallon of Friendly's ice cream and (for some reason) plum baby food.

In 2012, my husband Derek gave up dairy. A few years later, he embraced a fully vegan diet. In 2019, I joined him. Saying no to dairy meant saying yes to health benefits, including lower blood pressure and an end to Derek's snoring. Fortunately, it didn't mean an end to ice cream.

Home Churned

Vanilla and chocolate soft serve from our Cuisinart with chocolate sauce.

Back in 2012, we were still a few years away from Ben & Jerry's introducing non-dairy flavors, so we had to get creative. We bought an ice cream maker, a small Cuisinart that could tuck away in a cabinet when not in use. This is especially great for those working in small kitchens with lack of counter space or those who just don't like a cluttered countertop. The machine was easy to master. The longest part of the process was that the mixing bowl had to be completely frozen before churning could begin. That took about 24 hours, so planning ahead was important. We kept the bowl in our freezer between uses so it would be ready to go when the ice cream craving struck, which was often.

The instruction manual contained several pages of recipes, including traditional ice cream, frozen yogurt, and sorbet. I also searched the internet for a non-dairy alternative to homemade chocolate ice cream. Fruit sorbets are great, but I've always believed dessert is meant to be chocolate. Like I do with most recipes, I modified ingredients to suit our taste preferences and dietary restrictions. Coconut milk was often suggested as a substitute for whole milk and heavy cream. Our favorite Cuisinart creation ended up being chocolate-chocolate chip (jump to recipe).

Store Bought

One of my favorite vegan and gluten free brands.

Of course, not everyone has time to make their own ice cream, including us. Once the novelty wore off, the ice cream maker got pulled out only for the most special of occasions. Fortunately, grocery stores have expanded their non-dairy ice cream options over time. I love Ben & Jerry's Phish Food, and while they do carry a non-dairy version of that flavor, the inclusion of soy on the ingredients list makes it difficult for me to enjoy regularly. But if soy doesn't bother you, Ben & Jerry's is a great option. I also like So Delicious, which offers Peanut Butter Brownie and Cookie Dough options that are both vegan and gluten free. If you love ice cream sandwiches, try Jolly Llama's, which are dairy free and gluten free.

Nostalgia Captured

Another ice cream related activity that vegans don't have to miss out on? The ding dong cart! Most people call it an ice cream truck, but here in Western Massachusetts it's always been the ding dong cart. As kids we used to get so excited upon hearing the familiar musical notes playing on the next street over, as if the song activated some primal need for ice cream deep inside us. We'd beg our parents for money to buy a frozen treat, racing to the end of the driveway so we'd be ready when the truck arrived.

A few summers ago, in the middle of a family party, the ding dong cart made a surprise appearance. We all went running for it, adults and kids alike, abandoning whatever yard game we were in the middle of playing and ignoring the burning pavement beneath our bare feet. Nostalgia filled the air, along with the familiar tune. Derek and I were thrilled to discover non-dairy options on the menu. He ordered a green apple Icee pop, and I opted for Italian Ice. That was a memorable day!

With my family (and the ice cream man) in the summer of 2023. We were so happy to see that truck drive down the street!

Life is short. Eat the ice cream, vegan or otherwise.

Vegan Chocolate "Ice Cream" Recipe

• 1 can coconut milk (any brand)

• 2 TBS cocoa powder (I use Equal Exchange Organic Baking Cocoa)

• 1 cup sugar

• Pinch of salt

Mix all ingredients in a blender, then churn in the Cuisinart ice cream maker for about 20 minutes. You can see the liquid start to solidify. Add any mix-ins (nuts, chocolate chips, etc.) at the 15-minute mark (around 1/4 cup). My favorite is Enjoy Life semi-sweet chocolate mini chips.

When churning is complete, you will have a delicious soft-serve creation! For a firmer consistency, transfer ice cream to an air-tight container and freeze about two hours. If you can wait that long!