Vegan Ice cream is a summer staple in our house. There are a lot of good vegan ice creams available these days in the supermarkets, but a lot of them use nuts as a base or have may contain warnings. Since I’m allergic to nuts our options are limited, and there is always the dreaded ‘may contain’ warning which stops a lot of allergy folk in their tracks. Also…they are crazy expensive.
I tried to make ‘no churn’ ice cream but I found that I didn’t have the patience (or maybe arm power) for getting it out of the freezer and mixing it, nor do I like the vegan ice creams that are made with dates. Don’t get me wrong, I love dates, just not in my ice cream. So after a lot of faffing about, I bought an ice cream maker. Life is much easier with an ice cream maker so if you’re a fan of vegan ice cream it is worth the investment!
Ice cream isn’t quick to make, so if you’re in the mood start in the morning so you can have some lovely ice cream in the afternoon. We’ve experimented with all types of creams and milks, but find that Coconut Milk gives a great result. If you can’t have Coconut, I’d use Oately Cream as it works well too.
Here are our favourite Vegan Ice Cream recipes:
Vegan Mint Choc Chip Ice Cream
- April 28, 2020
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Ingredients
- 3 cups Coconut Cream
- 3/4 cup caster sugar
- 2 tbsp golden syrup
- 1/2 tsp Xanthan Gum
- 3 tsp mint extract
- 1 tsp vanilla
- Green Gel Food Colouring
- 3/4 cup Dairy Free Chocolate Chips
Directions
- Step 1
- Chill the ice cream bowl as directed – don’t skint on this part as a cold bowl is vital
- Step 2
- Whisk together the cream, sugar, syrups, xanthan gum, mint and vanilla until frothy and fully combined
- Step 3
- Add the good colouring a little bit at a time until you’ve the light green colour that appeal
- Step 4
- Chill for 2 hours, and then churn as per the instructions on your ice cream maker (for mine it’s about 25 minutes then pop it in the freezer for about 3 hours.
Vegan Strawberry Ice Cream
- April 28, 2020
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Ingredients
- Strawberry Jam
- 400g chopped strawberries
- 1/4 cup sugar
- 1 tsp lemon juice
- Cream Mixture
- 3 cups Coconut Cream
- 2 tbsp Golden Syrup
- 1/3 cup Caster Sugar
- 1/3 tsp Xanthan Gum
- 1 tsp Vanilla
Directions
- Step 1
- Pop all the ingredients for the Strawberry Jam into a pan and cook for about 10 minutes until you’ve a nice jammy consistency but still have chunks of Strawberry. Leave to one side to cool and pop in the fridge to chill for 2 hours
- Step 2
- Whisk the Coconut Cream, Syrup, Sugar, Vanilla and Xanthan Gum together until you’ve a smooth batter
- Step 3
- Stir in the Strawberry mixture and chill for 2 hours
- Step 4
- Churn as per your Ice Cream Makers directions, for us it’s about 25 minutes
- Step 5
- Step 6
- Pop into the freezer for about 3 hours
Vegan Stem Ginger Ice Cream
- April 28, 2020
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Ingredients
- 3 Cups Coconut Cream
- 3/4 Cups Caster Sugar
- 2 tbsp Golden Syrup
- 1/2 tsp Xanthan Gum
- 1 tsp Vanilla Paste
- 1 tsp Ground Ginger
- 1/4 cup chopped Stem Ginger
- 1/4 cup chopped Crystalized Ginger
Directions
- Step 1
- Whisk together the coconut cream, sugar, syrup, xanthan gum, ground ginger, and vanilla until smooth and frothy
- Step 2
- Chill for 2 hours
- Step 3
- Stir in the stem and crystalised ginger and churn according to the instructions on your ice cream maker, for us that’s about 25 minutes
- Step 4
- the ice cream will be partially frozen at this stage but not hard so pop it into a freezer container and freeze for 3-4 hours.
Fancy something to go with your ice cream? Cupcakes are always great.https://www.allergymums.co.uk/vegan-cookies-and-cream-cupcake/
