Recipe - quick SOMEBODY pleeeease make some ice-scream!!!

Hey, so I was going to write a scintillating post on making compost - but something tells me that a quick, easy recipe for amazing vegan ice cream might be more appropriate... ?

Yep? thought so...

I've experimented with this cold nirvana for several weeks now and have come up with a really simple ingredient / methodology that seems to be pretty foolproof. Just in time as the mercury rises to levels we poor UK folk just aren't used to seeing...

This recipe is for a basic vanilla base - to which you can add whichever luscious flavour combinations you wish - you can also use flavourings other than vanilla of course - but this is to get you started.

[caveat - this is a rush job to get something to you by the weekend - cos by all accounts its going to get even hotter!!! I will refine later - so please bear with on typos / shoddy pics etc]

Gather

A blender, a cup, a tin opener, your measuring spoons, a Tupperware box, an ice cream machine, a long handled latte spoon.

1 tin coconut milk (full fat & ideally without added carboxymethylcellulose)

1 tin almond milk - use the coconut tin as the measure

1/2 cup of agave syrup (or about 4 really good long squeezes)

3 tbsp rapeseed oil (ideally a light organic one)

3/4 tsp xantham gum powder (find it in most baking sections of supermarket now)

pinch of fine ground rock salt

4 tsp vanilla extract, flavouring or paste (+seeds of a vanilla pod if you like) - or another flavour you prefer

ready to make rhubarb & custard ice cream in just 20 minutes?

Create

1. Stick all of the ingredients into your blender and whizz until smooth and fully blended.
2. If you have time - chill in the fridge for up to 2 hours (ideal scenario if you have the patience).
3. If you don't - stick it in your ice cream machine - or straight into the Tupperware and into the freezer (adding any other flavourings before you do).
   

exciting picture of a blender...

Enjoy!

Leave at room temp for 15-30 minutes to soften slightly before serving - although I find I can scoop/hack this out quite quickly if I need to. (the more fruit puree added the harder your ice cream will be).

Oh, and the latte spoon is for eating it out of the ice cream machine while it is churning ;)

even more exciting photo of the mixture in my ice cream maker...

Options:

To make raspberry ripple flavour I made a raspberry coulis with fresh raspberries and caster sugar (added only enough sugar to taste - I like it quite sharp) then reduced to a syrup consistency (but not too thick) then swirled into the ice cream with a fork once it had been poured into a Tupperware tub.

To make rhubarb and custard flavour I reduced the coconut milk by a quarter, added 1 more tbsp of rapeseed oil and added 1 generous cup of rhubarb compote before blending. You could do the same with any fruit puree.

Told you it was easy!

Enjoy responsibly and please feel free to let me know YOUR amazing flavour combinations.

Next on my list is strawberry & pink peppercorn and blackcurrant & rose :)

Big Lix

Stay cool...

Chantal xx