Anyways, for the past year I've been dying to get an ice cream maker so I could make different types of vegan ice creams and sorbets. For my birthday, Lauren got me a Cuisinart Stainless-Steel Ice Cream Maker and I've been so excited to try my hand at various ice cream concoctions. I found this on Pinterest, so I decided to start my research there.
I learned that fat is needed to achieve the desired creamy texture of real ice cream. As much as I dislike it, coconut milk is the best vegan ingredient for this needed fat. Because I don't really care for the taste of coconut, I added extra vanilla to mask its flavor.
I decided to begin my ice cream adventure with a recipe from Edible Perspective. I did however use store bought peanut butter, and I used vanilla extract instead of a vanilla bean. I also used regular refined sugar instead of coconut sugar, and left out the coconut oil from the chocolate mixture. I spread out my peanut butter mixture thinner than the recipe called for, so I didn't get true chunks of peanut butter in my ice cream, but it was still really good. If you leave out the chocolate and peanut butter, this recipe also serves as a good vanilla base that I'll be using in the future for different combinations of add-ins. I'm thinking cookie dough!
This recipe made about 1.5 quarts, so I ended up with a lot leftover. I also received an insulated ice cream container for my birthday so that I can freeze the extra ice cream. It's awesome, mainly because it's orange, but also because it allows me to travel with my ice cream. I drove 45 minutes with the ice cream in the container, and it was still frozen by the time I got to my destination. Very cool if you ask me! Did you catch that pun?
No comments:
Post a Comment