Vegan ice cream is gaining more and more popularity and not like only to those who refused products of animal origin, but and everyone who adheres to a healthy diet. After all, vegan ice cream is considered more healthy and dietary, not to mention the naturalness of ice cream made at home. To make ice cream had a certain “creaminess”, make it from coconut milk. Mix it with maple syrup, vanilla and thicken with arrowroot. Beat vanilla ice cream in an ice cream maker. This will be a basic recipe. Then you can mix various ice cream to your taste. natural supplements or fruit fillers.
Recipe author – Amy Chaplin – writer, vegetarian chef, author of recipes for vegetarians
Time: 2 час. 50 minutes Difficulty: easy Quantity: 3.5 tbsp. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 cans of skimmed coconut milk
- 6 tbsp. l maple syrup
- 1 vanilla bean, cut in half, separate the seeds from pod
- 4 tsp arrowuruta (generic name for starch varieties obtained from rhizomes of plants of the genus Maranta)
- 1 tbsp. l vanilla extract
Recipes with similar ingredients: coconut milk, maple syrup, vanilla pod, vanilla extract
Recipe preparation:
- In a medium-sized saucepan, mix coconut maple milk syrup, vanilla pod and seeds. Put on moderately strong fire and bring to a boil. Cover, turn down fire to low and cook for 5 minutes.
- Dissolve Arrowroot in 1 tbsp. l water. Sprinkle it slowly coconut mixture, constantly stirring it with a whisk. As soon as the mixture boil again, remove the pan from the stove and stir in the vanilla extract. Pour the cream into a shallow dish and remove the pod vanilla. Wait for the mixture to cool and the steam to stop flowing, and put it in the refrigerator to cool completely.
- Transfer the mixture to the ice cream maker and run it in accordance with manufacturer’s instructions (for 20 – 30 minutes). Serve immediately or transfer the finished ice cream to a container and store in freezer no more than 6 months. Vegan peppermint ice cream with chocolate chips: Put the cream in an ice cream maker, add to him 1/4 tsp peppermint extract (or more to taste). When the ice cream is ready, add 1/3 tbsp. chopped dark chocolate and whisk. Vegan Strawberry Ice Cream: Slice 2 tbsp. fresh strawberries, put them in a bowl and add 2 hours. l coconut sugar and maple syrup. Shuffle. Leave on time while ice cream is being prepared. You can also stretch strawberries with a fork to make a sauce with slices. When will the ice cream be done, add the strawberry mixture and beat. Vegan ice cream with almond paste: Once the ice cream is ready, mix 1/3 tbsp. almond paste without stirring much.
Note
Freshly made vegan ice cream has the perfect consistency. It is best to serve it right away. Leftovers can be stored in the freezer, but before serving, take it out in advance to ice cream has become softer.