Here's another vegan alternative to ice cream. Make it in the afternoon so that it's ready by dinner time.Pour three cups boiling water over three earl gray tea bags (or other black tea of your choice). Let steep for 10 minutes, then remove and discard the tea bags.
Meanwhile, combine 1/2 cup raw sugar, 1/4 cup water and one tablespoon corn syrup (I like the organic one from Wholesome Sweetners but according to isthatvegan.com, most brands should be vegan. http://www.wholesomesweeteners.com/
Bring the sugar mixture to a boil over medium-high heat, then remove from heat and let stand 5 minutes. Add to the steeped tea, along with three tablespoons fresh-squeezed lemon juice. Let cool to room temperature (about 1/2 an hour).
Pour into an 8x8 glass baking dish, cover and freeze for 6 hours. Once it's firm, remove from freezer and scrape with a fork until it is fluffy. Spoon into a freezable container and cover. This sorbet-like dessert will last in the freezer for one month. Garnish with lemon slices for a pretty presentation if you like. Each one-cup serving is 120 calories.
(Full disclosure: I was a bit too impatient, so my version came out a bit too watery. I highly recommend a) really letting the mixture cool to room temperature before freezing! and b) being generous with those 6 hours of freezing time...)
Cost:
earl gray tea $4.69
lemons $1.58
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