As an ice cream fanatic, I was skeptical about vegan ice cream.  But this is so easy and so delicious, you’ll never miss the dairy.

1 12-oz. bag frozen cherries
1/4 c. water
1 Tbs. arrowroot powder
1 can coconut milk
6 oz. silken tofu (lite is fine)
3/4 c. sugar
1 Tbs. vanilla
1/4 c. mini chocolate chips

Mix the water and arrowroot powder to form a slurry.  Combine the arrowroot mixture with half of the cherries in a small saucepan.  Bring to a simmer, reduce heat, and simmer slowly until the liquid thickens.  Allow to cool.

In a blender, combine the tofu, coconut milk, sugar, and vanilla.  Add the cooked cherries and blend well.  Pour this mixture into a container and refrigerate overnight.

The next day, freeze the ice cream base in your ice cream maker.  When it’s thickened considerably but not quite done, add remaining cherries (chopped) and chocolate chips.

Unbelievably refreshing.  Unbelievably easy.

1/2 cup fresh lime juice
2 tsp. lime zest
1 1/2 cup water
1 cup sugar
1/2 cup loosely packed mint leaves
1 Tbs. light rum

Make sure the mint leaves are removed from the stems (the stems are bitter).  In a medium bowl, mix sugar and mint leaves, pressing with the back of a spoon to release oil from mint.  Add remaining ingredients, stir well, and chill for about 1/2 an hour.  Stir again to make sure the sugar is dissolved.  Strain through mesh strainer to remove mint leaves and pieces of lime zest.  Freeze mixture in an ice cream maker for about 1/2 an hour.  Transfer to the freezer to finish firming up.

A quick recipe for “Philadelphia-style” ice cream (meaning it doesn’t require cooking a custard base first) with an adult twist.

Makes 2 quarts.

2 Tbs. instant coffee crystals
2 tsps. hot water
1 can sweetened condensed milk
3 ½ cups half and half
½ cup Irish cream liqueur*
1 tsp. vanilla

Dissolve the instant coffee crystals in the hot water.  Combine all ingredients; chill before freezing in an ice cream maker.

* To make non-alcoholic ice cream, omit the liqueur, increase the half and half to 4 cups, increase the vanilla to 2 tsps., and add 1 tsp. almond extract.

Check out this award-winning recipe from Mary Kate, a 12-year-old chef with a very adult palate … it sounds like a strange combination, but I promise it’s delish.

10 oz. pineapple juice
1 c. sugar
2 3/4 c. heavy cream
2 tsp. pure vanilla extract
1 oz. seeded hot Hatch chile pepper*
6 oz. fresh pineapple

* Hatch chiles are only available for a short time each year; Mary Kate used the hot, green variety.  If you don’t have access to Hatch chiles, you can substitute green or red jalepenos.

Finely chop the Hatch chile and pineapple.  In a medium bowl, whisk the cream and sugar together, then add the remaining ingredients.  Chill thoroughly, then freeze the mixture in your favorite ice cream maker.