Monday, 6 May 2013

Vegan Ice Cream (Without an Ice Cream Machine)

Vegan ice cream has always been a bit too expensive for use, and as students living in a small one bedroom apartment, an ice cream machine is not feasible nor is it worth the cupboard space. So, low and behold, I found a way to make vegan ice cream à la cheap and without a machine. 

Freeze time: ~3 hours
One messy bite away

Ingredients


1 can coconut milk, high fat
1 can's worth of soy milk,
1/2 cup sugar
1 tsp vanilla extract or 1 scraped vanilla bean
pinch of salt

Preparation


Refrigerate coconut milk overnight before using it.
Add all Ingredients into a medium-large plastic,freezer safe container and mix thoroughly either with a whisk or with an immersion blender. 
Place uncovered container of ice cream liquid in the freezer for 30 minutes.
Scrape the frozen ice cream from around the edges of the container and mix again thoroughly.

Continue freezing for 30 minutes, scraping and mixing, then repeating until frozen.

Best consumed while fresh, which is much softer. Alternatively, if left for several hours in the freezer, let thaw for at least 10 minutes before serving..

We made some delicious ice cream sandwiches with my chocolate chip recipe, modified with the addition of 1/3 cup of cocoa, while spreading the cookie batter out a bit thinner and removing them from the oven a minute early