I am an ice cream junkie. I eat ice cream just about every night. OK, I eat ice cream every night. So when I went from vegetarian to vegan, I was not ready to end my affair with the smooth, sweet, and creamy love of my life. I was determined to make the best vegan ice cream in the world, and after exhaustive trial and error, I think you’ll agree with my results.
When Kristine and I got married last year, we specifically wrote “no gifts” on the invitations but no one really followed that directive. We ended up with a slew of William’s Sonoma gift cards and properly outfitted our kitchen with some of our favorite appliances and gadgets. By far the most used of these is the Cuisinart 2 qt Pure Indulgence Ice Cream Maker. We make some variation of vegan ice cream 2-3 times a week (yes, we eat a lot of ice cream…and yes, I may have a problem).
What I like about this ice cream maker:
- I like the size. It’s 2 1/2 qt capacity is large enough to make a decent amount of ice cream without needing it’s own kitchen cabinet. A lot of similar ice cream makers are a little too small – 1 /2 qt capacity, and some of the larger, 4 qt models are just too big for our tiny kitchen.
- It’s fast. Just 30 minutes and we’re enjoying our amazing home-made vegan ice cream.
- Clean up is easy. There are just two parts other than the bowl to wash after each batch.
What I don’t like:
- It’s a bit noisy. We often just leave the kitchen for the 30 minutes or so that it’s running, but it’s a small price to pay for the speed and quality of ice cream it produces.
Whether you just eat ice cream as a special treat every now and then or are a real junkie like me, this is a must have in your kitchen.
- Tip: I keep the bowl in the freezer until ready to use, I suggest doing this or you’ll have to freeze the bowl before each batch.