Dairy free Ice cream
Watch the video to see detailed instructions
Dairy-free vegan ice cream
Ingredients:
Ice cream base
- 500 ml vegan whipping cream "Alpro for example" (option 1)
- 400 ml coconut cream 23% fat (option 2)
- 4 tbsp oat milk (option 2)
- 150 g boiled cashews (optional)
- 150 g sugar
- 50 g water
- 35 g glucose syrup
Flavors
- 5 tbsp caramel sauce Recipe from here (option 1)
- 15 g pecan nuts (option 1)
- 2 Oreo's (option 2)
Cooking instructions:
- Boil 140-150g of cashew nuts for 10 to 15 minutes until they soften.
- Drain the cashews using a strainer.
- Add the cashews to a high speed mixer with 500ml of whipping cream.
- Mix 250ml of whipping cream with the cashews until it becomes thick, then add the remaining 250ml and mix everything together.
- Pour the mixture into a bowl and set it aside.
- In a saucepan, add 150g sugar, 50g water, and 35g glucose syrup.
- Mix everything well and bring it to a hard boil (150 degrees) for a minute or two.
- Take the syrup off the heat and quickly add it to the whipping cream and cashews.
- Pour the syrup slowly, a very thin line of syrup while whisking all the time.
- Keep mixing until everything is incorporated, then let it cool down to room temperature.
- In a plastic or glass container, add the ice cream mixture using a silicone spatula.
- Put the container in the freezer for an hour.
- Roast 15g of pecans in the oven for a few minutes to release the oils and make them more fragrant.
- Break the roasted pecans into smaller pieces and keep them aside.
- After an hour, add the nuts and swirl some salted caramel around the ice cream.
- Put the ice cream back in the freezer for at least 4 to 6 hours.
- Repeat the same process with coconut cream instead of whipping cream, making the same syrup with the same exact ingredients.
- Freeze for 1 hour and add chopped Oreos to the ice cream.
- Put the ice cream back in the freezer for at least 4 to 6 hours.