How To Make Your vegan ice cream Look Like A Million Bucks
Summer is here and so is the warm weather. The perfect time to indulge in a heaping bowl of cold, sweet ice cream. But if you an animal lover than vegan ice cream is something you need to discover. Yes, you can make amazing ice cream without a cow in sight. There are lots of different ingredients to experiment with (coconut milk, frozen bananas, avocado, soy or almond milk), and you can do it with or without an ice cream maker.
Food bloggers Virpi Mikkonen and Tuulia Talvio paired up and created some of the most delicious ice cream treat that is dairy-free, gluten-free and refined sugar-free with their new cookbook N’Ice Cream: 80+ Recipes for Healthy Homemade Vegan Ice Creams.
Chocolate Avocado Ice Cream
Just add a few spoonfuls of cacao and get a rich creamy chocolate ice cream. Bravo, avocado!
Vegans products Ingredients:
- 2 ripe avocados, peeled and diced
- ½ cup (120ml) unsweetened almond milk (or other plant-based milk)
- 2 tablespoons coconut butter or extra virgin coconut oil, melted
- 3-4 tablespoons coconut palm syrup or other sweeteners
- 4 tablespoons raw cacao powder (or unsweetened cocoa powder)
- 1 teaspoon vanilla extract
Add all ingredients into a blender and blend until smooth. Taste, and add sweetener or more cacao if desired.
With an ice cream maker:
Pour the mixture into your ice cream maker and prepare the ice cream according to the manufacturer’s instructions. Serve straight away or transfer to a freezer-safe container, cover and freeze until ready to be served. Let the ice cream thaw for 10-15 minutes before serving.
Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and freeze for about three hours, mixing well every 30 minutes. After three hours, scoop into bowls, serve and enjoy!
Ice Cream Vegan recipe by Girl Cooks World
Coconut Ice Cream
Vegans products ingredients:
* Two 15-ounce cans full-fat coconut milk, divided
* 3/4 cup sugar
* pinch salt
* 2-1/2 Tablespoons cornstarch
* dried, unsweetened shredded coconut, toasted (optional)
Combine all but 1/4 cup of the coconut milk, sugar and salt in a heavy-bottomed saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together the cornstarch and the remaining 1/4 cup of coconut milk until smooth. Add to the saucepan and cook, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon. Remove from heat and let cool to room temperature. Cover and chill at least 3-4 hours, or up to 24 hours. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve with a sprinkle of toasted coconut, if desired.
Laura Friendly is suggesting this amazing
Vegan Butter Pecan Ice Cream.
• 2 13.5-oz. cans full fat coconut milk
• ½ cup coconut palm sugar (more or less to taste)
• 1 vanilla bean, split lengthwise
• 2 tbsp vegan butter
• ½ tsp salt
• 1 tbsp vegan butter
• 1 cup pecans, roughly chopped
• 1 tbsp gluten-free vodka, optional
Melt 1 tbsp of vegan butter into a nonstick saucepan. Cook the pecans over low heat for about 3 minutes, until they are fragrant and lightly browned. Transfer pecans to a paper towel and allow to cool completely. Scrape the seeds from the vanilla bean and place into a medium saucepan with coconut milk, sugar, 2 tbsp vegan butter and salt, bring to a boil. Reduce the heat and simmer for about 5 to 10 minutes, stirring occasionally. Remove from heat and chill the mixture completely. Once coconut mixture has chilled, transfer to a blender and add ⅓ cup of toasted pecans and vodka. Blend until pecans become very fine. If you want the ice cream to be even smoother, drain mixture through a sieve to remove any large pieces of pecan. Pour liquid into your ice cream machine bowl, and churn for about 25 minutes, or according to manufacturer’s instructions. The last 5 minutes drop in the remaining pecans. Serve immediately. If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.