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Stay cool this summer with these plant-based vegan ice creams!

Nothing is refreshing than a bowl of chilled ice cream on a sunny day. Brownie points if the ice cream is homemade. But homemade ice cream is not enough anymore. The dairy-rich treat is known not to go down well with the lactose intolerant and vegans.

If you fall under either of the category and often find yourself putting your health and ideology at risk, fear not. Turns out that there are a number of dairy-free substitutes that could satiate your ice cream cravings. We got experts to share vegan ice cream recipes that won’t make you miss dairy even for a minute.

Bengaluru Marriott Whitefield ‘s pastry chef, Rahul Shetty, shares the most basic vegan ice cream—vanilla flavoured vegan ice cream:

Vegan Vanilla Ice Cream
Ingredients:
2 vanilla pods
1 litre almond milk
150 gm hone
Method:
Halve the vanilla pods and scrape out the seeds. Add them to a large bowl.  Keep the empty vanilla pods to either flavour the sugar.
Add the remaining ingredients to the bowl, and mix well before pouring it all into an ice cream maker.
Churn the mixture for the next 30 to 40 minutes, or until it has thickened and is very smooth.
Transfer the mixture to a container with a lid and put it in the freezer to set. Leave overnight or at least for two hours.
Take the ice cream out for 5 minutes before serving, to allow it to soften slightly and making it easier to scoop and serve.

Chef Rahul Dhaval, executive chef of The Westin Mumbai Garden City shares his go-to vegan coconut ice cream recipe,

Vegan Coconut Ice Cream
Ingredients:
600 ml coconut water
150 ml coconut milk
250 gm coconut puree
50 gm glucose
50 gm castor sugar
48 gm panna base
Method:
In a saucepan, warm the coconut water, coconut milk, coconut puree and glucose until well combined. Next, add the panna base.
Cool down this mixture to about 20°C and then churn in the gelato machine till it reaches -12°C.
Keep in the freezer overnight. Serve as desired.

JW Marriott Pune’s Cluster Executive Pastry Chef, Vikas Vibhuti, shares his two favourite vegan ice cream recipes with us:

Vanilla and Coconut-flavoured Cashew Ice Cream
Ingredients:
For cashew milk
150 gms cashews
500 ml water
For the ice cream
70 ml water
280 gms sugar
60 ml coconut oil
2 gms salt
5 ml vanilla essence
1 vanilla bean
Method:
To make the cashew milk, simply soak the cashews in water for about 8-10 hours. Next, blend into fine mixture and strain.
To make the ice cream, start with boiling the water and sugar together. Add the coconut oil and salt, and bring it to a boil.
Pour the hot mix into the cashew milk and blend.
Next, add the vanilla essence and bean and leave it to chill for up to two hours.
Churn the mix in an ice cream maker.
Transfer the ice cream into an air-tight container and refrigerate for up to four hours before serving.

Vegan Chocolate and Mint Ice Cream
Ingredients:
1 litre cashew milk
120 ml water
250 gms sugar
75 gms cocoa powder
60 ml olive oil
2 gms salt
5 ml vanilla essence
10 gms fresh mint leaves
Method
:
In a saucepan, boil the water and sugar and set aside.
Next, make a paste with the cocoa powder and olive oil. Add this cocoa paste along with the salt to the syrup and bring again to a boil.
Pour this hot mix into the cashew milk and add then add in the mint leaves. Blend with a stick blender.
Then add the vanilla essence and allow the mixture to chill for up to two hours.
Churn this mixture in an ice cream machine.
Store the ice cream in a chilled container and refrigerate for at least four hours.

Sheraton Grand Chennai Resort & Spa’s pastry chef, Rajesh Kandagatla has re-imagined vegan ice cream flavours.

Purple Potato and Brazil Nut Ice Cream
Ingredients:
80 gm Brazil nuts
342 gm vegan soy cream
150 gm purple potato puree
225 gm sugar
5 gm tapioca flour
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 pinch salt
Method:
Boil and peel the purple potatoes. Next, in a mixer or food processor make a thick puree out of it.
In a sauce pan, bring the soy cream to a boil at about 82°C. Next, add in potato puree, sugar, tapioca flour and spices, and mix well.
Strain the mixture and transfer it into a freezer-safe bowl. Place this bowl in a blast chiller so as to bring down the temperature below 5°C.
Then churn in the ice cream maker. Once done, throw in the chopped and roasted Brazil nuts and mix well.
Freeze it for minimum two hours before serving.

Avocado and Ginger Vegan Ice Cream 
Ingredients:
110 gm avocado
310 gm soya milk
112 gm granulated sugar
1 tbsp lime juice
1 tsp lime zest
5 gm ginger extract
Method:

To make the avocado puree, mash freshly-scooped avocado into a puree or simply blend in a food processor till it reaches a smooth consistency.
In a separate sauce pan, bring the soy milk to a boil and then little by little, add the avocado puree, sugar, lime juice, lime zest and ginger extract, while stirring continuously.
Let this mixture rest for two hours so as to bring out all the flavours.
After you’ve strain the mixture, transfer to an ice cream maker and begin churning.
Let the ice cream set in the freezer for at least two hours and then serve. 

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