A starchy tropical root is ground into a fine powder and called arrowroot. This finely ground powder is primarily used as a thickener, is easily digested, and has a neutral taste. The best part is that arrowroot is totally flavorless, clear and never leaves a starchy aftertaste in recipes.

How to Buy and Store Arrowroot

Arrowroot can be found in the bulk bins at most health food stores or you can purchase it in small bags. Bob's Red Mill Arrowroot is one that I would recommend.

The Arrowroot Cooking Trick

Unlike cornstarch, arrowroot does NOT like to be boiled. Arrowroot likes HOT HEAT to gain its starchy thickening power, but if it boils, it looses its thickening ability.

The ARROWROOT COOKING TRICK is to always make a slurry mixture with the arrowroot and water… in this ice cream recipe I used 3 tablespoons cold water with 3 tablespoons arrowroot and whisked it together in a small bowl. If you leave the mixture alone for a few minutes, you'll have to whisk it together again because the arrowroot will sink to the bottom of the container and becomes like a thick sludge. Use care to start the mix because I've splattered the slurry all over the kitchen and myself when getting the mixture combined again. The sludge is hard to move at first.

Bring the base liquid that you want to thicken to a boil, in this case, the ice cream, and immediately remove it from the heat and whisk in the arrowroot slurry until it is totally incorporated and thick.

The arrowroot slurry will immediately thicken and cook from the heat already in the pot and provide a perfect ice cream base EVERY TIME!

The purpose of using arrowroot is to prevent ice crystals from forming in vegan ice cream recipes and its wonderful for thickening acidic recipes like sweet and sour Asian dish sauces.

Vegan Desserts

Fresh White Peach Ice Cream

Fresh White Peach Ice Cream
The End of Summer is upon us, but the BEST sweet white peaches are available and perfect for this vegan ice cream recipe.

Ingredients

3 fresh organic white peaches, peeled, seeded, diced
1/2 lime, juiced
1 cup Trader Joe's Soy Milk Creamer
2 cans - 14 ounces each, organic light coconut milk (I used Trader Joe's Brand)
pinch sea salt
1 cup organic sugar

3 tablespoons arrowroot
3 tablespoons water

2 teaspoons pure vanilla extract

Tools

3.5 ounce souffle cups for individual portions
Cuisinart Ice Cream Supreme or Cuisinart Automatic Frozen Ice Cream Maker
measuring cups and spoons
large sauce pan
silicone whisk and spatula
large sauce pan for peach boil
tongs
citrus juicer
small bowl
large pot for peach boil
14 3.5-ounce souffle cups
small ladle

Preparation

The Ice Cream Base

In a large sauce pan place the soy milk creamer, coconut milk, organic sugar, and sea salt.

Cook the ice cream base till the sugar is totally dissolved and it begins to boil.

The Arrowroot Slurry

In a small cup or bowl, add the water and whisk the arrowroot into it till it is dissolved.

Pour this mixture into the HOT ice cream base and turn OFF the heat.

The arrowroot will significantly thicken the ice cream base and allow it to have a creamy texture and volume to scoop when partly defrosted.

HINT: Arrowroot is a strange bird. If boiled, it will loose its thickening ability, so make sure to turn OFF the HEAT once the mixture boils.

The Vanilla

Add the vanilla and gently whisk the pan contents to distribute.

Cuisinart Ice Cream Bucket Covered with Plastic Film over Ice Cream Base

The Freezer Container

I have a Cuisinart Ice Cream Freezer and I fill the bucket and cover the contents with a small piece of plastic wrap pressed into the surface to prevent the top from getting a thick covering as it cools.

Place the container into the refrigerator overnight to let it completely cool and develop its flavors.

Freeze the Ice Cream

Place the freezer bucket into the ice cream maker and turn it on… follow the manufacturer's instructions.

Boiling Pot of Water

While the ice cream is freezing, fill a large pot with hot water and bring to a boil.

The Fresh White Peaches

Place the fresh peaches into the boiling water for about two minutes and then remove with tongs onto a kitchen towel.

Diced Fresh White Peaches
Use a sharp knife to slip the skin from each peach, cut it in half and then dice.

Place the diced peach in a small bowl and sprinkle the lime juice over it and stir.

Continue peeling and dicing the remainder of the peaches and immediately put into the bowl and stir.

The lime juice will prevent the peaches from oxidizing.

Refrigerate the diced peaches until the ice cream is removed from the ice cream maker.

The Final Freeze

No ice cream maker makes a totally solid end product. Therefore you will have to freeze it further in your freezer.

At this point, I remove my ice cream bucket and gently fold the cold diced fresh white peaches into the ice cream base.

Souffle Paper Cup Filled with Fresh White Peach Vegan Ice Cream
Using a small ladle, I scoop a portion into each paper cup, place each one on a small tray, and freeze till solid.