Vegan Vanilla Ice Cream Recipe
We can finally put an end to the search for the ultimate vegan vanilla ice cream recipe!
Not only is this one incredibly easy to make, but it also delivers a perfectly sweet and creamy vegan component for your plated dessert.
This recipe closely resembles the classic vanilla ice cream recipe, with the only difference being the substitution of heavy cream with a vegan alternative. You can choose your preferred vegan cream for this swap. The result is a creamy and delicious vegan vanilla ice cream.
For this vegan vanilla ice cream recipe, I used only the finest vanilla bean seeds and beans. Make sure to do the same and avoid using extract for the best flavor.
Vegan Vanilla Ice Cream Recipe
Ingredients:
150g Caster sugar
380g Plant-based cream
400g Plant-based milk (I used oat milk)
50g Glucose syrup
1.5g Ice cream stabilizer
1 Vanilla bean
Instructions:
In a medium-sized saucepan, combine all the ingredients: plant-based cream, plant-based milk, glucose syrup, caster sugar, vanilla bean and seeds, and ice cream stabilizer.
Place the saucepan over medium heat and stir occasionally. Heat the vegan vanilla ice cream mixture until it starts to simmer and then let it boil for 2 minutes. This will help dissolve the sugar and activate the stabilizer.
After boiling, remove the saucepan from heat and allow the ice cream base to cool down to room temperature. You can speed up the cooling process by placing the saucepan in a cold water bath (a larger container filled with ice water).
Once the base has reached room temperature, cover the saucepan and refrigerate it for several hours or overnight. Chilling the base thoroughly enhances the texture and flavor of the ice cream.
The following day, pour the chilled vegan vanilla ice cream base into an ice cream maker and churn it according to the manufacturer's instructions. Churning incorporates air into the mixture, creating a creamy texture.
When the ice cream has reached a soft-serve consistency, transfer it to an airtight container.
Place the container in the freezer to allow the vegan vanilla ice cream to firm up. This may take several hours or overnight, depending on your freezer's temperature.
I incorporated this vegan vanilla ice cream into “Enchanted Ballet” vegan plated dessert, which includes vegan diplomat, almond sponge, and figs compote, You can grab your copy here
