I never follow exact recipes while making anything (except in my baking) and ice creams are no exception. I just have a method that I stick to and have developed a 'feel' over time for attaining the right texture.
For the base, I usually use a combination of a nut and a creamy fruit or a vegan mylk and vegan whipped cream. To this I add any flavor that hubby and I are in a mood for - coffee powder, melted dark chocolate, pure vanilla extract, saffron, cardamom, rum (any alcohol is to be added only in the last minutes of the freezing process)...- and a sweetener of some sort - sugar, raw agave nectar, maple syrup... - et voila, the vegan ice cream mix is ready! :)
*Tasting and adjusting is of course a must.
*Make it a wee bit sweeter than you might like because after the freezing process the level of sweetness reduces.
*Add a tiny pinch of salt to enhance the taste.
*Chill the mix for over a day before freezing - either in an ice cream maker or by following the whipping and freezing method.
The latter involves whipping and freezing and whipping and freezing and so on once every half an hour for the first two hours of the freezing process. And then once an hour for the next two hours (or until the consistency feels about right). The way to achieve a good ice creamy texture is to use a blender (hand blender would be more convenient than transferring the ice cream into a jar each time) but you can also use a wire whisk, a spatula or a fork.
Without further ado, here are my droolalicious, creamy, scoop-able vegan ice creams. :)
Cashew mocha rum? Sounds like cashew mocha YUM.ReplyDelete
Oh. My. Dog. I can't really choose a favorite because they all look so amazing, but I have been craaaaving pistachio ice cream.ReplyDelete
I just drooled over the images again, and, really, there isn't a flavor there that I wouldn't scarf down immediately!ReplyDelete
I just dribbled on my keyboard! This page has been bookmarked.ReplyDelete
Oh my! I have to make one of these!ReplyDelete
Wow, your ice creams look amazing.ReplyDelete
yummmm... the pistachio and cashew mocha rum is super enticing!!ReplyDelete
Richa @ Hobby And More Food Blog
October is the right time for some great ice cream indulgence! Have to make one myself. Lovely flavours here. I like the rum mocha combo!ReplyDelete
Can u pls post the recipe for Vanilla Ice Cream ??ReplyDelete
Haha Ice Creams always seem to be a hit. :oPReplyDelete
Thanks for dropping by and drooling everyone. :) Makes taking pictures totally worth it!
Oooh very vanilla cashew mylk ice cream! My keyboard is improtant to me so I have learned how to type without salivating. I also see that you were able to hunt down one of those "way-gun" ice cream makers in India ;)ReplyDelete
Terrific post, my friend.
Gi, my Way-Gun ice cream maker is from the US. :oP It's a good old Cusinart. We got an awesome looking RED one. :DReplyDelete
Your ice cream looks fantastic! I find all my vegan ice cream goes rock hard after a few days in the freezer but all of yours look soft.ReplyDelete
Hi! I can't seem to view the recipes since I do not have a google account. Is there any other way to view them? Thanks! :)ReplyDelete
Hi Chloe, the recipes I have linked to are publicly available on the blog so you don't need a google account to view them. What happens when you click on the links?ReplyDelete