Fudgesicle Ice Cream

This vegan ice cream is fudgier and icier than real ice cream - very similar in taste and texture to a Fudgesicle. It gets very hard in the freezer so if you have leftovers, plan to leave them out up to 30 minutes (depending on how much you have) to soften before eating.

4 cups soy or rice milk

2 tablespoons arrowroot powder

1/2 cup unsweetened cocoa powder

1/2 cup unrefined sugar

3/4 cup semisweet chocolate chips (vegan)

1 teaspoon pure vanilla extract

Combine 1/4 cup soy or rice milk with arrowroot and set aside. Pour the remaining 3 3/4 cups milk into a medium pan. Whisk in cocoa powder and sugar. Warm over medium heat until milk begins to simmer. Whisk in the arrowroot mixture. Continue to cook, stirring occasionally until mixture comes to a boil. Remove from heat. Stir in chocolate chips and vanilla. Let cool to room temperature. Cover and chill in refrigerator at least three hours. Freeze in ice cream maker according to manufacturer's directions.

Makes 1 1/4 quarts

Red Raspberry Sherbet

This beautiful fuchsia -colored sherbet is creamy, delicious and has no coconut taste even though it uses coconut milk instead of dairy milk.

1 quart (4 cups) raspberries

1 (14-ounce can) coconut milk

3/4 cup unrefined sugar

1 teaspoon pure vanilla extract

Place add ingredients in a blender and puree until smooth, at least one minute. Put mixture in refrigerator and chill at least two hours or overnight. Freeze mixture in ice cream maker according to manufacturer's directions.

Makes 1 1/4 quarts

With a Food Processor

Better Than Ice Cream

1/2 cup nuts (almonds, walnuts, pecans, etc.) (optional)

1 cup frozen sliced bananas

1 cup frozen diced peaches or berries

1/2 teaspoon vanilla extract

1/4 to 1/2 cup nondairy milk

Place nuts in food processor and pulse until coarsely chopped. Add bananas and berries or peaches. Pulse until fruit is coarsely chopped. Add milk a little at a time through top of processor, and puree until creamy.

Makes 4 servings

Note: To freeze bananas, peel, slice, and spread on a baking sheet. Put in freezer for an hour or so, until hard. Transfer to freezer bag or container. For peaches, slice then and spread on baking sheet. Freeze as directed for bananas. Berries can be purchased frozen or just rinse them off and lay on baking sheet to freeze. Strawberries should be hulled before you freeze them.