VEGAN ICE CREAM RECIPE - BBC GOOD FOOD | RECIPES AND ...
Indulge in our dairy-free and egg-free vanilla ice cream, the perfect dessert for summer as part of a vegan menu. Serve on its own or try with fresh berries
Provided by Anna Glover
Categories Dessert, Treat
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 10
Number Of Ingredients 6
Steps:
- Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. Add the sugar, salt and turmeric (for colour) to the pan. Cut the vanilla pod in half lengthways (if using) and scrape the seeds out of both sides with the side of the knife. Put the seeds and the pod, or vanilla paste, into the pan. Warm on a low heat for 10 mins until the sugar has melted and the mixture starts to steam.
- Mix the cornflour with the reserved coconut milk in a small bowl until smooth. Pour into the hot milk, and continually whisking, heat for another 5-10 mins until the mixture thickens to a pourable custard consistency. Strain into a bowl, and cover. Leave to cool, then chill for at least 2 hrs.
- Pour the chilled mix into an ice cream maker, and churn for 20-30 mins until you get a soft scoop ice cream. Transfer to a sealable container and freeze for up to 3 months until ready to serve. If you don’t have an ice cream maker, pour the chilled mix into a wide-based plastic tub or dish. Freeze for 2-3 hrs, stirring the mix every 20 mins with a fork, to break up any large ice crystals, until soft ice cream. Transfer to a smaller tub and freeze until ready to serve. You should be able to scoop the ice cream easily from the freezer, or leave for a few mins at room temperature to soften, if you need to.
Nutrition Facts : Calories 220 calories, FatContent 13 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 20 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.5 milligram of sodium
CHOCOLATE ICE CREAM RECIPE | BBC GOOD FOOD
Forget the faff of ice cream makers and custard – this fudgy chocolate ice cream not only tastes divine, it's easy to make at home too
Provided by Barney Desmazery
Categories Dessert
Total Time 20 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn’t touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don’t want the mixture to be too stiff – as soon as the beaters leave a trail, it’s ready.
- Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.
Nutrition Facts : Calories 642 calories, FatContent 51 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 33 grams sugar, FiberContent 4 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.2 milligram of sodium
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