Monday, 13 February 2012

Vegan Ice Cream

My friend Anna and I had a go at making vegan ice cream without an ice cream maker and it actually turned out really well. You need to be home most of the day so you can keep sporadically mixing it to avoid icicles though. From the basic recipe you can add whatever flavours tickle your fancy. I have to say the rum and raisin was divine! Basic recipe from Veg Web.

Coconut Ice Cream (base)
Makes: Approximately 1 litre of ice cream


2 (400g) cans high quality coconut milk (or cream)
1 cup raw sugar
1 teaspoon vanilla or almond extract


Start by finding a large bowl or container for storage and placing it in the freezer overnight.
Pour coconut milk, sugar, and vanilla into a blender, and blend on high for 1 to 2 minutes, or until creamy and smooth.
Stir in any other flavours.
Refrigerate, covered.
Every 1/2 hour take the ice cream out and mix in container with electric beaters (I recommend doing this in the sink). Repeat this step for 4-6 hours until set.

Note: For chocolate ice cream just add 3 Tbls cocoa (slowly, one spoon at a time) to the blender.

Rum & Raisin Variation

1/4 cup rum
1 cup raisins

Add more rum to taste

Maple Syrup and Walnut Variation

1/2 cup maple syrup
1/4 cup crushed walnuts or pecans

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