Danielle F. sent me this recipe. She says, "I'm not a vegan, and frankly, I know nothing about it, but I have a friend who is lactose intolerant, and I found this recipe for Guinness ice cream that I wanted to try but wanted her to be able to eat, so I adapted it using your website and recipes. Thought I'd share. I realized afterwards that Guinness is actually a genius choice for vegan ice cream because it already has a creamy flavor."
I use arrowroot powder to thicken my ice creams, but Danielle skipped the arrowroot altogether, so I'll leave it out of the recipe, as well. Here's Danielle's awesome creation:
2 c. soy creamer (or other non-dairy milk)
1 c. soy milk (or other non-dairy milk)
12 oz. Guinness
3/4 c. sugar
Whisk ingredients together by hand. For best results, chill before freezing. Then freeze according to your ice cream maker's directions. Enjoy! Raise a scoop in honor of Danielle!
Danielle notes that this recipe made more liquid than her ice cream maker could handle in one freezing cycle. So you can either scale back the amounts, or freeze in batches. Don't overfill the ice cream maker. It makes the baby Jesus cry.
