Creamy Vegan Vanilla Ice Cream Food

CREAMY VEGAN VANILLA ICE CREAM

Steps:

• The day before use, place your ice cream churning bowl in the freezer to properly chill.
• To a high-speed blender, add coconut milk, cashew butter, maple syrup, organic cane sugar, vanilla, xanthan gum, and olive or avocado oil (optional). Blend for 1 minute or until completely creamy and smooth, scraping down sides as needed.
• Transfer mixture to the refrigerator to chill for ~30 minutes (or up to overnight) or until it's at least room temperature or cooler (you don't want to add it to the ice cream maker warm).
• Add the slightly chilled mixture to ice cream maker and churn according to manufacturer's instructions - ours took exactly 30 minutes. It should look like thick soft serve (see photo).
• Once churned, transfer the ice cream to a large freezer-safe container and smooth with a spoon. Top with parchment paper and freeze for at least 2 hours or until firm.
• Set out for 10-15 minutes before serving to soften slightly. Store in the freezer well covered for up to 1 month.

VEGAN VANILLA ICE CREAM

Steps:

• Add the coconut milk, maple syrup and vanilla bean pod and seeds to a medium pot, and whisk to combine. Bring to a simmer over medium-high heat. Cover the pot, reduce the heat to low and simmer for 5 minutes.
• Dissolve the arrowroot in 1 tablespoon water. Slowly drizzle it into the coconut milk mixture, whisking constantly. As soon as the mixture returns to a simmer, remove it from the heat and whisk in the vanilla extract. Transfer the mixture to a shallow bowl, remove the vanilla bean pod and set aside until the mixture stops steaming, then refrigerate until completely cool.
• Churn the ice cream according to your ice cream maker's instructions (this will take 20 to 30 minutes). Serve immediately, or freeze in an airtight container for up to 6 months.
• For vegan mint chocolate chip ice cream: As the ice cream churns, add 1/4 teaspoon peppermint extract (or more to taste). Once the mixture is ready, add 1/3 cup chopped dark chocolate, and continue churning until combined.
• For vegan strawberry ice cream: Chop 2 cups fresh strawberries, place them in a bowl and add 2 teaspoons each coconut sugar and maple syrup. Stir to combine. Set aside to macerate while the ice cream churns. You can also crush the strawberries slightly with a fork to create a chunky sauce. Once the ice cream is churned, pour in the strawberry mixture and churn until combined.
• For vegan almond butter swirl ice cream: As soon as the ice cream is churned, drizzle in 1/3 cup almond butter and continue churning for a few seconds to distribute.

VEGAN VANILLA ICE CREAM RECIPE

Steps:

• The day before, freeze your freezer bowl according to your ice cream maker's instructions. This is the ice cream maker I use.
• Add all ingredients except the vanilla bean pod into a food processor.
• Slice the vanilla bean pod down the center, lengthwise. Using a spoon, scrape the beans cleanly out of the pod and add to the food processor. Save the pod for another recipe.
• Cover the food processor and blend until smooth and well mixed. Scrape down the sides of the processor as needed.
• Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker's directions.
• Enjoy immediately if you like super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-4 hours, until firm.
• Vanilla vegan ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.

THE BEST VEGAN VANILLA ICE CREAM RECIPE BY TASTY

Steps:

• Place the cashews in a large bowl. Add enough room-temperature water to cover the cashews. Cover the bowl with a kitchen towel and soak overnight.
• Place the bowl of an ice cream machine in the freezer overnight.
• Add the cashews and soaking water to a blender. Blend, starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.
• Reserve 1 cup (240 ml) of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.
• In a small saucepan over medium heat, combine the water and sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, coconut oil, and salt. Remove the pan from the heat and set aside.
• In a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.
• Pour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine.
• Chill the base in the refrigerator for 1 hour.
• Add the chilled base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.
• Transfer the ice cream to a loaf pan and freeze overnight.
• Scoop and serve immediately.
• Enjoy!

VEGAN VANILLA ICE CREAM

Steps:

• In a small saucepan, place the water and agar-agar flakes, and simmer for 5 minutes to thoroughly dissolve the agar-agar flakes.
• In a food processor, process the tofu and vegetable oil to a smooth puree.
• Add the dissolved agar-agar mixture, soy milk, sweetener, and vanilla, and process for 1-2 minutes or until very smooth and creamy.
• Taste and add additional sweetener or vanilla, if desired.
• Transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions.
• (Or, if you don't have an ice cream maker, pour the mixture into a large shallow pan, and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer, and allow it to sit at room temp).

CREAMY VANILLA ICE CREAM

Steps:

• In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.

CREAMY VANILLA ICE CREAM

Steps:

• Beat the cream with an electric mixer until soft peaks form.
• Add the condensed milk and mix well.
• Add essence to taste.
• Pour into freezer-safe container and freeze for minimum 24 hours.
• ALTERNATIVES :
• Replace the vanilla essence with any of the following :
• * Crushed Crunchie Bar and caramel sauce
• * Fresh raspberries and fruit sauce
• * Grated chocolate and chocolate sauce
• * Rhubarb compote and crushed shortbread biscuits
• Any flavour you like...