Vegan ice cream? It will change your life

Vegan ice cream is beautifully creamy and smooth, managing to be light and luscious without any grainy or icy bits, even after a few days in the freezer.

If you’re the kind of ice-cream lover who thinks the more butterfat and egg yolks in a pint the better, you’ll be tempted to skip the vegan chapter of the new “Van Leeuwen Artisan Ice Cream” cookbook (Ecco, 2015). Why contemplate vegan roasted banana ice cream when there is a recipe for the original dairy-rich version 60 pages earlier?

That was my attitude when I first dived into the book, a detail-oriented tome by Laura O’Neill, Ben Van Leeuwen and Pete Van Leeuwen, with Olga Massov. O’Neill and the Van Leeuwen brothers own the popular Van…