The 2-year-olds in the Hedgehog classroom at the Bucyrus Campus got a tasty lesson in history recently when they made strawberry ice cream. Scroll down to discover the recipe for the creamy, delicious and vegan version they enjoyed as part of a lesson about Augustus Jackson, who is sometimes called the modern-day “Father of Ice Cream.”
Born in Philadelphia to free parents in 1808, at age 9 he moved to Washington, D.C., to work in the White House kitchens. He became an excellent chef and learned to make what was then called “ice cream pudding.” First Lady Dolly Madison popularized the rich dish. Back then, it was made with eggs and similar to what Milwaukeeans now know as frozen custard, but served with ingredients like oysters and asparagus!
When Augustus Jackson left the White House nearly 30 years later and returned to Philadelphia, he opened his own ice cream shop, which was a big success in part because he revolutionized the way ice cream was made. He omitted the eggs and added different flavors, along with salt to make the taste pop. Adding salt also lowered the temperature, which kept ice cream colder longer and opened new possibilities for transporting it in metal tins.
He sold his eggless “Philadelphia style” ice cream directly to his shop patrons, but also to other ice cream parlors and restaurants owned by Black people. He became quite wealthy despite not patenting or protecting his 
methods–he shared freely with other Black ice cream parlor owners.
Gradually, this made it possible for many more people, right down to our Hedgehog class, to make and enjoy this cool treat.
Dairy-free Vegan Strawberry Ice Cream
This extra-creamy vegan version makes it possible for people with lactose intolerance or dairy allergies to enjoy a scrumptious ice cream, too, because it uses non-dairy milks along with the fresh or frozen strawberries. It’s especially good with topped with hot fudge sauce! Our recipe is an adaptation from Melissa Clark’s vegan ice cream recipe published in the New York Times.
Coconut Cream Mixture
1 cup soy, almond, or cashew milk
1 14.5-ounce can room temperature coconut cream or whole coconut milk.
*Do not use light coconut milk or the beverage-type sold in a carton.
1/2 cup light corn syrup. (or substitute ½ cup Golden Syrup, brown rice syrup, or 1/3 cup agave syrup.)
1/2 to 3/4 cup granulated sugar. (3/4 cup creates a sweetness level similar to store-bought ice cream.)
1/2 teaspoon kosher salt (Don’t skip the salt or flavor will be flat.)
1 teaspoon vanilla
1 pound fresh or frozen strawberries
- Make the coconut cream mixture. In a medium pan, combine soy, almond, or cashew milk, coconut cream or coconut milk, corn syrup (or substitute), sugar, and salt, and simmer for a few minutes to dissolve sugar, stirring frequently to prevent mixture sticking to sides or bottom of pan. Allow mixture to cool to room temperature. Transfer to a covered container and refrigerate for at least 4 hours or overnight.
- Prepare the strawberries. If using fresh strawberries, place them in a blender, add 3-4 tablespoons sugar, and blend until smooth. If using frozen strawberries, remove from freezer and thaw before blending.
- Combine the prepared strawberries and vanilla with chilled coconut cream mixture and pour into ice cream freezer to churn, following manufacturer’s directions.
Serve soft or solidified.
