![]() Step 2 Add the brown sugar, tapioca starch and salt into the pot.Pour the remaining into a blender and keep blender aside. Step 1 Pour out 2 cups (half the carton) of the coconut cream into a small cooking pot (preferably non-stock).Step 11 Put back in the freezer and wait for at least another 10-12 hours to re-freeze and be ready to eat.If the mixture is too frozen, leave out of the freezer for approx. This breaks apart the ice crystals that have been forming, and helps to create a smoother ice cream. Give the mixture a thorough stir with a hardy spoon, until the new icy consistency evens out. It should be just at the halfway point between hard and soft. Step 10 After this waiting time, remove container from the freezer.Step 9 Pour out into a plastic container and leave in the freezer for 6-8 HOURS, depending on the coldness of your freezer.Step 8 Turn off the blender when you see that your ice cream mixture has been evenly blended.Turn on the blender, remove the lid and slowly pour the cooked mixture down the center of the vortex (the ‘hole’ that is created from the force of the blending). Step 7 Get ready to add in your cooked mixture.Step 6 Turn off the blender and put the blender lid on.Step 5 Keeping the blender on, very slowly pour in the remaining coconut cream.Step 4 Drain cashews and put in a blender with water and vanilla paste.Once you reach this texture, remove pot from heat to avoid it from thickening further and leave aside to cool. You should aim for a thick, caramel-like, goopy texture. The mixture should start bubbling and thicken in consistency. Step 3 Heat up on low to medium heat for 10-12 minutes, stirring occasionally to avoid clumps and burning.Step 2 Put into a small cooking pot with the brown sugar, arrowroot powder and salt.Step 1 Take out 2/3 cup of coconut cream from the 1 liter of coconut cream.And now it could quite possibly be yours too. My husband says it’s one of the best ice creams he’s ever had. This ice cream has brightened my entire world. But keep the vanilla flavour in there, which will enhance the flavour you are adding. If you would like to play around with other flavours, I would recommend trying out cocoa powder, chocolate chips, food-grade peppermint oil, green tea powder, strawberry puree or tropical fruits like passionfruit or mango. This ice cream has a prominent coconut flavour. Otherwise, using vanilla essence in the same proportion should do the trick as well. Vanilla paste is available at most bakery stores. Vanilla paste provides a kind of middle option between essence and pricey real vanilla pods, whilst still lending the genuine taste of vanilla to your final product. Vanilla essence, though cheap and more easily available, is artificially made. The long trial-and-error affair behind this recipe makes me so elated that I can finally share something I’m proud of.Ī note on one of the ingredients: Vanilla Paste has a thick, syrupy consistency and features real vanilla bean seeds, the same black flecks visible in premium vanilla ice cream. Only requires a blender and doesn’t need an ice cream churning machine.Ĭheaper than store-bought processed ice cream. Relatively easy to make with minimal ingredients. I made myself the ice cream I’ve always dreamed of: I switched up my ingredients, ditched the machine, and threw in a small cooking step in the process. I looked up how others were creating their own ice cream at home. Time and time again, all I was left with after 45 minutes was a thin sludge. I bought myself an ice cream machine, which churns the mixture in a chilled environment for 45 minutes. In those two years of me making those (literally) toxic mistakes, I’ve also been trying to figure out how to make my own dairy-free ice cream. In the words of Taylor Swift, Dairy and I are Never Ever EVER Getting Back Together. My insides felt like a laundry machine on a speed-wash cycle. Those two or three times after I ate that ice cream, my body rebelled. I gave in to my cravings and bought myself some ice cream, thinking that I was doing myself a favour. ![]() I must admit, I have crumbled about two or three times in the past two years of being a vegan. “You’re vegan? Don’t you miss ice cream?”
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