Luscious Vegan Ice Cream anyone?

This week we’re in almond milk heaven

care of  gifted food writer Karen Burns Booth

Image with thanks to Amazing Almonds CC BY 2.0

 

We discovered this lovely recipe on GreatBritishChefs.com the site is stuffed with some seriously fab recipes. What we love about this one is it’s sheer simplicity, obviously not one for folks who have an allergic reaction to nuts* but otherwise so very straightforward. Now there’s two ways to tackle the recipe, either use an ice cream maker or follow the instructions we’ve added for making it by hand from scratch. Enjoy and do post your pics and foody success stories on our much loved instagram site www.instagram.com/riversidecares

Image with thanks to Karen Burns-Booth

Vegan almond ice cream

Ingredients

2 vanilla pods

700ml of almond milk*

150g OF agave syrup

75g of almonds, toasted and roughly chopped*

Instructions:

Halve the vanilla pods and scrape out the seeds, add them to a large bowl and keep the empty pods to flavour sugar, or discard them

Add the remaining ingredients to the bowl and mix well before pouring it all into an ice cream maker

Churn it for between 30 and 40 minutes, or until it has thickened and is very smooth

Transfer to a container with a lid and put it in the freezer to set, for at least 2 hours

Take the ice cream out for 5 minutes before serving, to allow it to soften slightly and making it easier to scoop

Making it without an ice cream maker:
BIG TIP: After mixing the ingredients and putting them in the freezer, it is the next stage which is critical, remember to repeatedly scrape the edges of the ice cream within the container as it is freezing every 30 minutes as it helps to break up the ice crystals and ensures that the finished result is smooth, rather than a grainy texture.
Non machine method:
Pour the custard into a plastic container with a tight fitting lid
Place in the freezer for 30 minutes
After 30 minutes remove from the freezer an use a fork or small whisk to mix the frozen custard from the outside to the middle
Return to the freezer for a further 30 minutes then repeat the mixing process, breaking up any large icy bits as you go
Repeat these steps until the ice cream is evenly frozen, it will take between 3 and 4 hours
Serve straight away or leave in the freezer to eat later
*Please note that this recipe contain nuts and milk which is made from pure almonds (nuts). Anyone considering making or consuming this recipe should understand that it is not suitable if they have an allergic reaction to nuts or nuts used in by products such as almond milk. For people with a nut related allergic reaction we do not recommend either making or eating this ice cream and to remain mindful of any issues related to food allergies connected to consuming nuts.   Children and especially young children should be suitably supervised when this recipe is being made or consumed at all times to avoid the risk of choking.

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