Yes you read that right, this deliciousness you see before you is vegan ice-cream, i hope i just made your non-dairy dreams come true. Before eliminating most dairy from my diet, i loved to devour a bowl of ice-cream a couple times a week. My favourites included, cookies and cream, mint choc chip and chocolate. Oh and who could forgot all those other fancy flavours such as honeycomb, raspberry ripple, honey and butterscotch. All very enticing flavours, i just hope i get to create them all in a non-dairy form!
If you have never tried vegan ice-cream before, don’t knock it back on your first go. Yes it tastes different and yes the texture is different but its still just as yummy, trust me! Freezing the ice-cream overnight is ideal to get that creamy texture that you’re able to scoop out with your ice-cream scooper. You will just have to let the ice-cream defrost in room temperature until you can scoop it out, be patient people, it’s worth it.
Now i just couldn’t decide on what flavour i wanted to make first but i thought coconut and mint were quite popular universal flavours that anyone reading this would enjoy. Make it even tastier by adding your favourite toppings such as melted chocolate or chocolate sauce, fresh or frozen fruit and fresh mint leaves to compliment the flavour. You may also want to use it as a topping with a warm dessert, it will taste incredible.
I have another vegan ice-cream recipe which used frozen bananas, which i’am sure you would have come across many ice-cream recipes using frozen banana. I wanted to try something a little different so i opted for chilled coconut cream instead, if you love coconut you are going to want to try this dairy free ice-cream. I hope you enjoy, let me know how you go!
- 1 cup almond milk, chilled
- ¾ cup coconut sugar
- 2 cups coconut cream, chilled
- 3 Tbsp Cocobella Coconut Water, chilled
- 3 tsp peppermint extract
- Special equipment: Ice-Cream Churner
- In a large mixing bowl, combine milk and sugar. Whisk until sugar has completely dissolved.
- Pour in coconut cream and whisk until well combined.
- Add in coconut water and peppermint extract, whisk well.
- If making ice-cream straight away, make sure your ice-cream churner bowl has been frozen for the required amount of time, set by the manufactures directions.
- If not using mixture straight away, cover bowl with plastic wrap and set in the refrigerator until ready.
- Churn ice-cream mixture for 20-30 minutes, or as directed by the instructions on your ice-cream churner. Mine took 30 minutes.
- Note: the ice-cream will not look completely like soft serve, but it will turn icy.
- Once churned, pour ice-cream into a deep baking pan or tupperware container and set in the freezer for 2-3 hours or ideally overnight.
- If you do not have an ice-cream churner, simply pour mixture into a deep baking pan or tupperware container and set overnight. The consistency will be thinner compared to using the ice-cream churner.
- To serve: Remove ice-cream from freezer and let it slightly defrost in room temperature for at least 10-15 minutes or until you can scoop it out.
- Serve with toppings such as fresh mint leaves, fruit and melted chocolate.
If you’re not using an ice-cream churner, whisk the mixture well and let it free overnight in a deep dish baking pan or tupperware container. The ice-cream will be thinner and may not be as creamy as compared to using an ice-cream churner, but still delicious!