Vegan Rosewater + Gin Ice Cream
I’ve always found vodka kind of boring and stale. That said, gin is blowing my mind right now (and has been for about a year). Gin is the more eccentric, slightly earthier, floral cousin of vodka. Experimenting with gin beyond cocktails, but rather infusing the spirit into desserts, has been wildly rewarding. This ice cream is heavy on flavor while remaining free of dairy, egg, and refined sugar. This recipe calls for coconut milk and I strongly recommend opting for the “Native Forest” brand, as I’ve found the brands do taste different from one another. This dish also requires coconut cream, another canned coconut product, typically found right next to coconut milk on the shelves.
Rose water is the tricky ingredient in this dish. Unlike gin, which can be found in any liquor store (shout out to St. Georges “Botanivore”), rose water is almost impossible to find. I’ve never found the culinary rose infused water at Whole Foods or any other regular grocer, so you’ll want to visit a Middle Eastern grocery store for the goods. Lucky for you, you’ll spend no more than $2-$3 a bottle and a 1/2 liter lasts a long time.
Without a doubt, this ice cream is going to make you the favorite among your vegan friends. You’re welcome