Sunday, 27 October 2013

Vegan Ice-cream

Hey everyone!   So it’s been a month since Mofo.  What have I been up to?  Making vegan ice-cream!

On Theresa’s suggestion I got a Red Cuisinart one from Peters of Kensington.  This thing rocks my world.

I started off with recipes from Vegan Scoop by Wheeler del Torro.  Damn good book.  Only thing is, most of the recipes call for Soy Creamer as well as Soy Milk.  I’ve been increasing the arrowroot (tapioca) powder by about 8g per batch and it seems to work well.

Here’s the only batch I’ve photographed so far.  It’s Butterscotch icecream with chopped chocolate honeycomb (purchased from Green Edge).  Damn fine icecream.



I’ve also started using the Hannah Kaminsky book Vegan A La Mode.  I’ve tried the Toasted Cinnamon ice-cream so far.  The photos are still on Cam’s camera.  Her recipes (so far) don’t seem to need Soy Creamer and use Cornflour as thickener.  I want to make a few more recipes before I do a proper comparison.

I’m planning to make a whole lot of pies, seeing as I was the lucky winner of Theresa’s giveaway, for Carl Sagan Day (from Pies and Tarts with Heart by Dynise Balcavage)!  Now to choose an ice-cream recipe that goes well with apple pie.  I may have to make two flavours, just in case Winking smile


Theresa said...

Yum ice cream! We use coconut cream instead of soy creamer and it makes it so rich and creamy. I'll try to find my PDF copy of another ice cream cookbook that doesn't require cooking most of the mixes before ice creaming and send it your way...

Laura said...

Looks so good! I haven't tried anything but banana soft serve yet, but this might push me to take the next step!