VEGAN VANILLA ICE CREAM
This vegan ice cream is actually easier and faster to make than the cream-and-egg version: There's no extended time spent over the stove awaiting the moment the custard thickens and no reason to worry that you'll scramble the eggs. Infusing the milk with vanilla bean adds great flavor but can be skipped in a pinch. Try it with some of my favorite mix-ins, listed below.
Provided by Amy Chaplin
Categories dessert
Time 2h50m
Yield about 3 1/2 cups
Number Of Ingredients 5
Steps:
- Add the coconut milk, maple syrup and vanilla bean pod and seeds to a medium pot, and whisk to combine. Bring to a simmer over medium-high heat. Cover the pot, reduce the heat to low and simmer for 5 minutes.
- Dissolve the arrowroot in 1 tablespoon water. Slowly drizzle it into the coconut milk mixture, whisking constantly. As soon as the mixture returns to a simmer, remove it from the heat and whisk in the vanilla extract. Transfer the mixture to a shallow bowl, remove the vanilla bean pod and set aside until the mixture stops steaming, then refrigerate until completely cool.
- Churn the ice cream according to your ice cream maker's instructions (this will take 20 to 30 minutes). Serve immediately, or freeze in an airtight container for up to 6 months.
- For vegan mint chocolate chip ice cream: As the ice cream churns, add 1/4 teaspoon peppermint extract (or more to taste). Once the mixture is ready, add 1/3 cup chopped dark chocolate, and continue churning until combined.
- For vegan strawberry ice cream: Chop 2 cups fresh strawberries, place them in a bowl and add 2 teaspoons each coconut sugar and maple syrup. Stir to combine. Set aside to macerate while the ice cream churns. You can also crush the strawberries slightly with a fork to create a chunky sauce. Once the ice cream is churned, pour in the strawberry mixture and churn until combined.
- For vegan almond butter swirl ice cream: As soon as the ice cream is churned, drizzle in 1/3 cup almond butter and continue churning for a few seconds to distribute.
VEGAN VANILLA ICE CREAM
Indulge in our dairy-free and egg-free vanilla ice cream, the perfect dessert for summer as part of a vegan menu. Serve on its own or try with fresh berries
Provided by Anna Glover
Categories Dessert, Treat
Time 45m
Number Of Ingredients 6
Steps:
- Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. Add the sugar, salt and turmeric (for colour) to the pan. Cut the vanilla pod in half lengthways (if using) and scrape the seeds out of both sides with the side of the knife. Put the seeds and the pod, or vanilla paste, into the pan. Warm on a low heat for 10 mins until the sugar has melted and the mixture starts to steam.
- Mix the cornflour with the reserved coconut milk in a small bowl until smooth. Pour into the hot milk, and continually whisking, heat for another 5-10 mins until the mixture thickens to a pourable custard consistency. Strain into a bowl, and cover. Leave to cool, then chill for at least 2 hrs.
- Pour the chilled mix into an ice cream maker, and churn for 20-30 mins until you get a soft scoop ice cream. Transfer to a sealable container and freeze for up to 3 months until ready to serve. If you don't have an ice cream maker, pour the chilled mix into a wide-based plastic tub or dish. Freeze for 2-3 hrs, stirring the mix every 20 mins with a fork, to break up any large ice crystals, until soft ice cream. Transfer to a smaller tub and freeze until ready to serve. You should be able to scoop the ice cream easily from the freezer, or leave for a few mins at room temperature to soften, if you need to.
Nutrition Facts : Calories 220 calories, Fat 13 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Protein 1 grams protein, Sodium 0.5 milligram of sodium
VEGAN ICE CREAM
The combination of high-fat hemp and coconut milks gives this nondairy ice cream base an ultra-creamy texture, with a taste mild enough not to obscure any flavorings. The liquid sugar (corn syrup or agave syrup) along with a little vodka help to keep ice crystals from forming, giving the smoothest texture. If you can't find hemp milk, substitute cashew milk. It has a similar fat content, though the flavor is slightly less neutral. Nondairy ice cream is best eaten within a week of freezing.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 20m
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a medium pot, combine hemp or cashew milk, coconut cream, corn syrup, sugar and salt, and bring to a simmer. Simmer until sugar dissolves, about 5 minutes. Let cool in the pot.
- Transfer to a container and stir in vodka, if using, and vanilla. Chill for at least 4 hours or overnight. Transfer mixture to an ice cream maker and chill according to manufacturer's instructions.
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