Chloe Vegan Rosemary Ice Cream Recipe Made Easy

Discover the delightful charm of Chloe’s vegan rosemary ice cream recipe, a refreshing twist on classic ice cream that combines the fragrant herbaceous notes of rosemary with creamy, plant-based goodness.

This unique dessert is perfect for those who crave something different, whether you’re vegan, lactose-intolerant, or simply adventurous in the kitchen. With natural ingredients and a simple method, you can create a luscious treat that’s both sophisticated and comforting.

This recipe balances the earthiness of rosemary with the sweetness of coconut milk and a touch of natural sweetener, making it a great palate cleanser after a hearty meal or a refreshing snack on a sunny afternoon.

Plus, it’s an excellent way to impress guests with a homemade ice cream that’s as beautiful as it is delicious. Let’s dive into the details and make this elegant vegan rosemary ice cream at home!

Why You’ll Love This Recipe

This vegan rosemary ice cream is a game-changer for anyone looking to explore herbal flavors in desserts. The rosemary adds a subtle piney aroma that complements the creamy base without overpowering it.

Using coconut milk gives the ice cream a rich, silky texture that rivals traditional dairy versions.

It’s naturally dairy-free, gluten-free, and refined sugar-free if you opt for maple syrup or agave nectar. Plus, making it at home means you control every ingredient, ensuring freshness and quality.

Whether you’re hosting a dinner party or treating yourself on a warm day, this recipe offers an elegant and healthy alternative to store-bought ice cream.

If you enjoy this, you might also want to explore other creative recipes like our Peanut Butter Gelato Recipe or the savory comfort of the Bariatric Meatloaf Recipe.

Ingredients

• 2 cans (14 oz each) full-fat coconut milk – chilled overnight
• 3/4 cup organic maple syrup or agave nectar
• 2 tablespoons fresh rosemary leaves (finely chopped)
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Optional: 1 tablespoon lemon juice for brightness

Equipment

• Ice cream maker
• Medium saucepan
• Fine mesh sieve or cheesecloth
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula
• Freezer-safe container for storage

Instructions

1. Infuse the rosemary: In a medium saucepan, combine the coconut milk and chopped rosemary leaves. Warm the mixture over medium heat until it’s just about to simmer, then remove from heat. Cover and let it steep for 30 minutes to allow the rosemary to impart its flavor.
2. Strain the mixture: Using a fine mesh sieve or cheesecloth, strain the infused coconut milk into a mixing bowl, pressing lightly to extract all the flavor. Discard the rosemary leaves.
3. Add sweetener and flavor: Whisk in the maple syrup, vanilla extract, sea salt, and optional lemon juice until fully combined. Taste and adjust the sweetness or rosemary flavor as desired.
4. Chill the base: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to ensure it’s thoroughly chilled.
5. Churn the ice cream: Pour the chilled coconut milk mixture into your ice cream maker. Churn according to the manufacturer’s instructions, usually around 20-25 minutes, until it reaches a soft-serve consistency.
6. Freeze to firm up: Transfer the ice cream to a freezer-safe container. Smooth the top with a spatula and cover. Freeze for at least 4 hours or until firm.
7. Serve and enjoy: Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Tips & Variations

For a more intense rosemary flavor, try using rosemary-infused simple syrup instead of adding fresh rosemary directly to the milk.

Feel free to experiment by adding mix-ins such as chopped vegan dark chocolate or toasted nuts for texture. You can also swap coconut milk for almond or cashew milk, but keep in mind that the texture might be less creamy.

If you prefer a sugar-free version, use a natural sweetener like stevia or monk fruit, adjusting quantities to taste. For a subtle citrus twist, add a teaspoon of finely grated lemon zest to the base before chilling.

For an extra special touch, garnish your scoops with fresh rosemary sprigs or a drizzle of homemade Peach Balsamic Vinaigrette Recipe to add a contrasting sweet-tart note.

Nutrition Facts

Serving Suggestions

This vegan rosemary ice cream pairs beautifully with a variety of desserts. Serve it alongside warm fruit crisps or pies, such as apple or pear, for a comforting treat.

It also complements nutty cakes or vegan brownies perfectly.

For a fresh and light option, top with chopped fresh berries or a sprinkle of toasted coconut flakes. If you’re feeling creative, drizzle a little Peanut Butter Ganache Recipe over the ice cream for a rich contrast that will impress your guests.

For a more savory approach, try it as a palate cleanser between courses at a dinner party or paired with a cheese board featuring vegan cheeses and fresh fruit.

Conclusion

Chloe’s vegan rosemary ice cream is a delightful and sophisticated dessert that brings a fresh herbal twist to your frozen treats. Its creamy texture, combined with the aromatic notes of rosemary, makes it an ideal choice for those seeking a dairy-free, flavorful indulgence.

Whether you’re vegan or just looking to experiment with new flavors, this recipe is both accessible and impressive.

With simple ingredients and straightforward steps, you can easily create a batch of this ice cream that’s perfect for sharing or savoring on your own. For more exciting recipes that explore unique flavors and wholesome ingredients, check out our Thelma Sanders Squash Recipe and the delicious Pickled Cherry Pepper Recipe.

Enjoy the creative process and the delicious results!

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