VANILLA VEGAN NICE CREAM
This easy dairy-free 'nice cream' recipe calls for just a handful of simple ingredients and can be dressed up however you like to create your favorite flavor!
Provided by Mackenzie Schieck
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
- Combine soaked cashews, banana, ice cubes, tofu, dates, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
- Pour into a bowl to serve.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 53.6 g, Fat 20.4 g, Fiber 5.7 g, Protein 13.9 g, SaturatedFat 3.9 g, Sodium 229.9 mg, Sugar 28.3 g
VANILLA NICE CREAM WITH REAL VANILLA BEAN
Frozen bananas are the secret to the creamy texture of this nice cream, which is fabulous with warm cobblers and pies or as a refreshing treat on its own. For the sweetest results, be sure to freeze bananas when they're very ripe.
Categories Decadent Desserts/">Decadent Desserts
Time 15m
Number Of Ingredients 3
Steps:
- Using a small sharp knife, scrape seeds from vanilla bean.
- In a food processor combine vanilla seeds, frozen bananas, and ¼ cup of the milk. Cover and process until smooth, adding as much of the remaining milk as needed.
- Serve immediately for a soft-serve ice cream or freeze at least 4 hours for a scoopable ice cream. Store in the freezer for up to 1 week.
VEGAN VANILLA ICE CREAM
This vegan ice cream is actually easier and faster to make than the cream-and-egg version: There's no extended time spent over the stove awaiting the moment the custard thickens and no reason to worry that you'll scramble the eggs. Infusing the milk with vanilla bean adds great flavor but can be skipped in a pinch. Try it with some of my favorite mix-ins, listed below.
Provided by Amy Chaplin
Categories dessert
Time 2h50m
Yield about 3 1/2 cups
Number Of Ingredients 5
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.
CHOCOLATE VEGAN NICE CREAM
This easy, dairy-free ice cream ('nice cream') recipe calls for just a handful of simple ingredients and can be dressed up however you like to create your favorite version chock-full of chocolate flavor!
Provided by Mackenzie Schieck
Categories Everyday Cooking Vegetarian Protein Tofu
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
- Combine soaked cashews, banana, ice cubes, tofu, cacao powder, dates, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
- Pour into a bowl to serve.
Nutrition Facts : Calories 598 calories, Carbohydrate 64.5 g, Fat 31.3 g, Fiber 15.6 g, Protein 17.8 g, SaturatedFat 10.8 g, Sodium 237.4 mg, Sugar 28.3 g
THE BEST VEGAN VANILLA ICE CREAM RECIPE BY TASTY
Here's what you need: cashews, water, organic sugar, cocoa butter, coconut oil, salt, coconut milk, vanilla extract, vanilla bean, ice cream maker
Provided by Merle O'Neal
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 462 calories, Carbohydrate 29 grams, Fat 37 grams, Fiber 1 gram, Protein 6 grams, Sugar 19 grams
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- Add the vegan milk to the saucepan, and simmer over low-medium heat for 5-10 minutes to infuse the vanilla. Discard the vanilla pod and bring to a boil.
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