9/12/2023 0 Comments Vegan vanilla ice cream recipeThank you for taking the time to leave your comment!Īnd come join my Oil Free Vegan Recipes and SupportFacebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey. It only takes a few seconds, but helps other visitors to my site and helps my site gain other readers. If you make this recipe, please be sure to leave a rating and feedback below. Let me know in the comments what flavors you like, and they just might appear on this blog!įor more tasty vegan dessert recipes, see: This vanilla ice cream will also become a base for many other flavors of ice cream I look forward to creating (see my Vegan Strawberry Ice Cream). I can’t wait to enjoy a scoop of this ice cream on some Fat Free Apple Crisp, or a bowl of this ice cream topped with my scrumptious berry sauce and a dollop of vegan whipped cream. INGREDIENTS 8 SERVINGS 2 cans (each 400 ml) Coconut Milk 2/3 cup (150 milliliters) granulated sugar 3 tablespoons (45 milliliters) Minute Tapioca 2. Any ice cream maker should work with this recipe. 1 C Raw Cashews soaked in very hot water for 10 minutes or soaked in room temperature water overnight, rinsed and drained, 122g 1 3/4 C Full Fat Coconut Milk. I use a Cuisinart ice cream makerto churn my ice cream. Adding a tablespoon of vodka prevents the ice cream from freezing as solidly, but that tablespoon is a small enough amount that you don’t taste the alcohol. But I recently learned a new trick with my homemade ice cream. Many of the vegan ice creams I’ve made have frozen into a pretty solid chunk. And I used vanilla beans in addition to vanilla extract to give it a pleasant vanilla flavor. Corn starch is also added to improve the texture. I added cashews to give it some creaminess, but only a few to keep the fat content low and avoid adding a cashew flavor to the ice cream. What are the Ingredients in This Vegan Vanilla Ice Cream? Our healthy dairy-free vanilla ice cream recipe is made with coconut cream, coconut milk, cashew butter, vanilla and naturally sweetened. Blend on high for 30 seconds, or until the mixture is creamy. Remove the pan from the freezer and scrape the ice cream into a blender. Place the pan in the freezer, uncovered, for 1 hour. It’s lighter than many ice creams, and I prefer it that way. Pour the mixture into a 9-by-5-inch metal loaf pan or other medium-sized metal or aluminum pan and let it cool to room temperature. But homemade ice cream is fun to make, and you can’t beat that homemade flavor! This one is creamy and perfectly flavored. The vegan ice cream options in the supermarkets continue to grow. So here it is – my recipe for Vegan Vanilla Ice Cream. I mean, what’s a birthday without cake and ice cream? And all those fruit pies just call for a scoop of vanilla ice cream. Just like other homemade ice creams, this vegan vanilla ice cream can be stored in an airtight freezer-safe container for about a month.This healthy Vegan Vanilla Ice Cream is made with soy milk and cashews, and includes vanilla bean as well as vanilla extract for an extra boost of vanilla flavor.Īs an Amazon Associate, I earn from qualifying purchases. If you enjoy homemade ice creams as they give you a lot of control over the ingredients, you can check this blog post on which ice cream maker to buy. Coconutty Vanilla-infused Perfectly sweet Simple Classic & Delicious This is the perfect ice cream to make when you want a basic non-dairy ice cream. You can make the ice cream in an ice cream maker and scale the recipe based on the capacity of your ice cream maker. Ingredients Deselect All 2 cans full-fat coconut milk 6 tablespoons pure maple syrup 1 vanilla bean, split and seeds removed and reserved 4 teaspoons. I have made this vegan ice cream in the Cuisinart ICE-100 compressor ice cream maker. It is a perfect dessert to enjoy on special occasions. You can take this vegan ice cream to another level by serving it with a hot brownie or lava cake. You can serve it with some chocolate sauce, grated chocolate, caramel sauce, chopped nuts, tutti frutti, or rainbow sprinkles. You can enjoy this vegan vanilla ice cream served in a waffle cone, sugar cone, or a waffle bowl. The only difference is the ice cream will be less scoopable. Sugar - instead of organic cane sugar, a low glycemic index sweetener like Agave nectar can be used.I have made it with oat milk, oat creamer, vanilla extract, organic cane sugar, and a pinch of salt. Add in the remaining ingredients, including the oatmeal, and blend until completely smooth. Cook the oatmeal in a small sauce pan, then transfer to a bowl to cool. This homemade vegan and gluten-free ice cream requires very few ingredients. If using an ice cream machine with a removable canister, make sure the canister has been in the freezer for at least 24 hours.
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