Being a sweet tooth for vegan people is hard. But not anymore; whenever you crave to have delicious desserts, you can have vegan ice creams. This week we have gathered two different flavored ice creams recipes only for you!

Vegan Vanilla Ice Cream

It will take 25 mins to make and will serve ten people if cooked in the following measurements. Let’s create and indulge yourself in this dairy-free and egg-free vanilla ice cream. It is gluten-free and vegan. 

Ingredients

• 2 x 400g cans coconut milk (thick)
• 175g caster sugar
• 1 tsp sea salt flakes
• 1 vanilla pod or 1 tbsp vanilla bean paste
• 2 tbsp cornflour
• a pinch turmeric

Method

– 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 color) to the pan. 

– Cut the vanilla pod in half lengthways 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 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 continue 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 of 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 mixture into a wide-based plastic tub or dish. 

– Freeze for 2-3 hrs. 

– Stir 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 can serve with fresh berries if you want. 

Vegan Chocolate Ice Cream

Ingredients

• 2 x 400g cans coconut milk (thick)
• 175g caster sugar
• 50g cocoa powder
• 100g vegan dark chocolate, chopped
• 1 tsp sea salt flakes
• 1 tbsp. vanilla extract or one heaped tsp vanilla bean paste
• 2 tbsp. corn flour

Method

– Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. 

– Add the sugar, cocoa, chocolate, sea salt flakes, and vanilla to the pan. Heat gently for 10 mins until the sugar has dissolved, and the chocolate has melted. 

– Mix the cornflour with the reserved coconut milk until smooth. Pour into the hot milk mixture and cook for another 5-10 mins, constantly stirring, until the mixture thickens to a pourable custard consistency. 

– Strain into a bowl, then cover and leave to cool to room temperature. 

– Pour the cooled custard into an ice cream maker and churn for 20-30 mins until you have soft-scoop ice cream. 

– Follow the remaining process as the vanilla one.  

– Transfer to a freezer-proof sealable container and freeze until ready to serve.

For more recipes like this, keep an eye on WhatsOn Tasty @ CafeOn.

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