Hello my friends! Here is a quick and breezy post for three vegan ice creams three different ways.
Vegan Ice Cream featuring Aquafaba
The first is a strawberry fluffy vegan ice cream…think the consistency of frozen cotton candy. Or if any of you are old enough…remember Jello 1-2-3?…it’s kind of like the middle layer. Light, sweet and loaded with strawberry flavor, it’s made with only 3 ingredients…aquafaba (chickpea water) confectioner’s sugar and fresh strawberries. That is it. A stand mixer is really helpful, but you can use a hand bender…it will just take a skosh longer.
Mint Chocolate Chip (and it takes like the real deal)
Next up, is my favorite (and most caloric… no surprise there 😉 ). Inspired by Serious Eats this mint choco-chip vegan ice cream recipe uses coconut cream and coconut milk, fresh mint, sugar and a wee bit o’ scotch. You also need an ice cream maker (I bought a refurb Cuisinart 2 quart on eBay for under $50). Serious Eats’ recipe calls for corn syrup, but I used simple syrup and it was perfect.
Classic Nice Cream Revisited (and creamier than ever!)
Last but certainly not least is probably the first ice cream attempted by many a vegan, the famous “nice cream.” Who know frozen bananas blended a high speed would produce such creamy lusciousness? Though I do like bananas, I’m not thrilled with overt banana flavor that is typical of nice creams. Enter the cocoa bean! Cacao powder really emphasizes the chocolatey-ness of this nice cream. It gets a little sweetness from maple syrup and dates and I threw in some cashew butter which just makes this more ice creamy. It’s great on a cone or served in a bowl with a plop of CocoWhip!
There you have it kids…which will be YOUR favorite?2