Post any recipes for vegan ice cream?Oatmeal based ice cream?
someone was asking for a recipe for that and I found my recipe that I was working on years ago, sort of complicated and slightly gummy but ...if they will a ask again...will post it. Meanwhile if anybody has other vegan ice cream recipes, please post them..
I made this for friends for a dinner party the other night and they seemed to enjoy it:
Coconut milk and vanilla "ice cream"
I can (440ml/14 fl oz) of coconut milk
30g/1oz/2tbs wholewheat flour
30-55g/1-2oz raw cane sugar (to taste)
1 tsp vanilla essence
Empty the contents of the can into a liquidiser/blender, add the flour and the sugar and blend thoroughly. Transfer to a saucepan and heat gently until slightly thickened and simmering. Remove from the heat, cool and chill thoroughly.
Once chilled, stir the vanilla essence into the mixture and pour into ice cream maker. Follow manufacturer's instructions.
If you don't have an ice cream maker, pour the mixture into a large glass or ceramic bowl and place in the freezer. During the freezing process, you will need to stir the mix about every 20-25 minutes.
Take it out of the freezer about 10 minutes before serving as it does become extremely hard in the freezer, but dishes up easily once slightly softened.
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Oatmeal based would require obtaining milk from the oats by soaking before this.
References :
I found this site to help answer your question, I hope it helps!!
References :
http://veganicecream.blogspot.com/
Freeze some bananas. Peel them and place them in a food processor while still frozen. Pulse them long enough to breakdown the flesh. Add fresh berries and/or sugar. Frozen bananas are very similar to icecream.
References :
I made this for friends for a dinner party the other night and they seemed to enjoy it:
Coconut milk and vanilla "ice cream"
I can (440ml/14 fl oz) of coconut milk
30g/1oz/2tbs wholewheat flour
30-55g/1-2oz raw cane sugar (to taste)
1 tsp vanilla essence
Empty the contents of the can into a liquidiser/blender, add the flour and the sugar and blend thoroughly. Transfer to a saucepan and heat gently until slightly thickened and simmering. Remove from the heat, cool and chill thoroughly.
Once chilled, stir the vanilla essence into the mixture and pour into ice cream maker. Follow manufacturer’s instructions.
If you don’t have an ice cream maker, pour the mixture into a large glass or ceramic bowl and place in the freezer. During the freezing process, you will need to stir the mix about every 20-25 minutes.
Take it out of the freezer about 10 minutes before serving as it does become extremely hard in the freezer, but dishes up easily once slightly softened.
References :
Easy Vegan Cooking recipe book by Leah Leneman
I’ve been tinkering with the Chocolate Ice Cream recipe from Sarah Kramer’s book "How It All Vegan"
It’s basically one tub of silk tofu, 1/2 cup oil, 1/2 cup soy milk and 1/3 cup cocoa powder. Sugar to taste. From 1/2 cup to one cup.
You toss everything in a blender and blend well. Then freeze. Then thaw it for between 20 to 40 minutes and blend it again. Makes it creamy. Back in the freezer.
I’ve used "macha" instead of cocoa powder. to about 3/4 cup unrefined sugar. Macha is powdered green tea. This makes green tea ice cream.
I’ve also used instant espresso. I just kept adding it little by little until it tasted like a soy latte.
Then on the second puree, I added Wax Orchard fudge sauce and chopped almonds in layers. Swirl and sprinkle layer by layer. Wax Orchard makes the most divine vegan fudge sauce.
Anyway. That’s a vegan Jamoca Almond Fudge.
Plus, it’s just SO fun when meat eaters give me the stink eye and ask "Where do you get your protein?" I reply, "From my dessert!"
References :
http://www.machacafe.net/what.htm
http://www.waxorchards.com/fudge.htm