Sunday, May 31, 2015

Vanilla Ice Cream - Vegan (Chocolate Covered Katie)

INGREDIENTS: makes 3 - 4 servings
2 C milk of choice (see note)
1/8 heaping tsp of stevia or 1/3 C sweetener of choice
1 1/2 tsp pure vanilla extract
1/8 tsp salt

Whisk together the ingredients.  Choose one of the options below (we chose ice cream maker):

Pour into popsicle molds and freeze.

Vitamix method - freeze in ice cube trays until solid. Pop frozen cubes into Vitamix. Bled using the tamper until completely smooth with a soft-serve texture. Serve immediately as soft serve, or transfer to a covered container and freeze up to an hour for firmer texture.

Food Processor method: freeze in ice cube trays until solid. Pop cubes into food processor. Allow to thaw just long enough for your processor to be able to handle the ice cubes without overheating. Process on high, stopping to scrape down the sides. Scoop into individual bowls. Serve immediately, or freeze each bowl up to an hour for a thicker consistency and texture.  A food processor will yield more of a soft-serve consistency than the other methods.

Ice Cream Maker Method: Pour the mixture into a large container. Freeze for 30 min or refrigerate for at least 4 hours (this was our option). Pour chilled mixture into the ice cream maker and follow the manufacturer's instructions. Once a smooth texture has been reached, scoop into bowls - serve immediately or freeze each bowl up to an hour for thicker consistency and texture.

Notes: For the best ice cream - like taste and texture use either Cashew Cream or full fat canned coconut milk as your milk of choice. It will be fine with others but the texture will be less creamy. We used two cans of coconut milk and one can of coconut cream and were happy.

We froze what we didn't eat and just let it thaw a bit before eating. Arielle and I like this. I do find it rich and don't eat much at a time.

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