Ice cream season has officially started.
photo: william moreland on unsplash
Ice cream season has officially started.
photo: william moreland on unsplash
Honestly? This is pretty much the most delicious ice cream, that we have ever made here at the editorial office (and that must mean something). Of course, not only for veggies. And if you like, you can make even two flavors from our recipe: With instant coffee you get coffee ice cream. Without you get vanilla. Quite simple.
How it’s done:
Ingredients:
- 7oz vegan chocolate, white
- 2 cups vegan cream
- 4tsp instant coffee (leave out if you want to make vanilla ice cream)
- 2 vanilla pods
- 2/3 cups powdered sugar
- ½ cup vegan plain yoghurt – sugar-free
Heat up the cream in a pot, add the chocolate (crumbled) and let it melt slowly. Stir in the pulp from the vanilla pod with a whisk. Add instant coffee and continue stirring. Remove the pot from the stove and stir in the powdered sugar. Let it cool for a while and then carefully fold in the yoghurt. Let the mixture cool while stirring occasionally.
Fill the mixture in a high bowl with a lit and refrigerate for 12 hours. Then, put it in the ice cream machine. If you don’t have an ice cream machine, pour mixture in a flat freezer-safe bowl and put it in the freezer. Stir every 30 minutes, always starting from the edge of the bowl. That takes a while but makes the ice cream nice and creamy.
