Dairy free Ice cream

Watch the video to see detailed instructions

Dairy-free vegan ice cream

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