Vegan ice cream gets a bad rap. It's too often not creamy, only icy. But trust us to fix the problems.

We're Bruce Weinstein & Mark Scarbrough, veteran authors of over three dozen cookbooks which include three books on ice cream and other frozen desserts.

We've developed this recipe to beat the vegan ice cream rap. Ours includes coconut milk, cashew milk, and a sugar syrup (flavored with ginger) to create a rich, creamy and satisfying vegan ice cream.

Join us in our kitchen as we cook through this ice cream. You'll discover our secrets for making ice cream without dairy or eggs.