Looking for any easy vegan palate cleanser or dessert? Or perhaps a healthy finish to a lavish meal? Try this Apple Cider Vegan Ice Cream.

Apple Cider Ice Cream

1 cup (235mL) soymilk, divided
2 tablespoons (16g) arrowroot powder
1 cup (235mL) organic apple cider
2 cups (470mL) soy creamer
¾ cup (150g) sugar
1 tablespoon (15mL) vanilla extract

In a small bowl, combine ¼ cup (60mL) soymilk with arrowroot and set aside.

Combine apple cider, soy creamer, remaining ¾ cup (175mL) soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.

Add vanilla extract.

Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.

Yield: 1 quart (approximately 600g).