Vegan Ice Cream

This vegan ice cream is a great alternative not only for vegans, but for people who are lactose intolerant. I topped it with a magic chocolate sauce and the photographs are just how the chocolate fell over the dome.

Vegan Ice Cream With Magic Chocolate Sauce
Head straight on to the Recipe For Vegan Ice Cream ♥

Years ago my cousin mentioned that steri-nappi made for a great stain removal for white washing. Not only does it work but it is much cheaper than the commercial stain removers. When the drought started my friends and I discussed all sorts of water saving ideas. Nadia told me that she soaks her whites in stain remover overnight and then does a rinse cycle the following morning. I did not go this route, but rather bought Dave more white socks to do fewer loads. But, this must have stuck in the back of my mind. Since the drought our one toilet has operated using grey water only. However, grey water leaves a rim of soap scum and it has to be cleaned properly. I recently found a product that claims to work.

Today’s inspiration ♥ Recipe For Vegan Ice Cream ♥ can be found on Lavender and Lime Click To Tweet

You fill the cistern with clean water and a good dose of the liquid and leave it overnight. I started off by pouring the jug of water I collect when getting the hot water to flow through to the shower, into a bucket. When the bucket was full I put that into the cistern with the cleaning solution, but it did not get it as clean as I expected it to. The next time I started collecting water I remembered the steri-nappi soaking tip, and put my face cloth in to soak. When that water was poured into the cistern it cleaned it straight away. I was so pleased about this as it really is killing two birds with one stone in getting everything sparkly clean. Do you use your grey water for anything?

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Vegan Ice Cream

Make this using any milk substitute you prefer
Recipe Category: Dessert
Makes enough for: 1 batch ice cream
All Rights Reserved: an original recipe from Lavender and Lime


  • 1 l coconut and roce milk
  • 175 g almond butter
  • 70 g fructose
  • 1.25 mls rose flavouring *
  • 1 drop super red food colouring gel **


  • Place all of the ingredients into a large mixing bowl
  • Whisk to combine and then strain into a jug ***
  • Churn as per your ice cream machine manufacturer's' instructions
  • Place into a container and freeze for at least 4 hours before serving


* for vanilla flavour use 5mls vanilla essence
** optional
*** I did not strain mine but would do so if I made it again to get a smooth texture
Inspiration published on Lavender and Lime February 1:

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