I’ve been a vegan ice cream-making fiend since churning out that first batch of carrot cake ice cream from The Vegan Scoop cookbook last week. Hubby and I ate it up so quickly that I immediately made the chocolate peanut butter swirl flavor, which was absolutely decadent. It was unbelievably rich, smooth and chocolaty. Do I dare say better than some of the store-bought brands? I will, because it too disappeared so quickly that I didn’t even get a good photo of it to show you!
We decided on the first two ice cream flavors as a couple… me flipping through the book, rattling off flavors, hubby giving his yay or nay till we found something that appeased us both.
But hubby enjoyed time away with the guys this past weekend so I wanted an ice cream flavor just for me while he was away, my own special treat. I love Ben and Jerry’s Cherry Garcia ice cream, so when the page landed on a recipe for Cherries Jubilee vegan ice cream, it sounded perfect to me.
This was one of the easiest recipes I’ve made out of the book so far but I must say, it didn’t wow me as much as the first two batches did. In my opinion, this tasted like a “soy” ice cream. Some of you probably know what I mean. While I don’t mind soy ice cream myself, I suspect a lot of traditional ice cream eaters would turn their noses up at it. I’d make this again for myself, but I wouldn’t serve this at a party as a demonstration of how good dairy-free ice cream can be. I’d go with the carrot cake or chocolate peanut butter swirl over this.
Surprisingly, hubby liked it more than I thought he would. I saved him a taste, which he dug into when he got home. When I told him I wasn’t impressed with it, he said it tasted like store-bought to him and liked it. “Buttering” me up so that I’ll keep making ice cream, perhaps?
This recipe marked the third one I’ve made (and the second I’ve shown to you) as part of the August Cookbook Club. Is anyone else making ice cream before summer is up? Which flavors have you tried? Which ones are your favorites?






