Swedish Glace and other commercial brands of vegan ice cream can be pretty good but as you know, I do like to make my own versions of things!
Here’s my recipe for a super simple vegan ice cream. This has the added bonus of being soya free.
For the first attempt, I didn’t get too adventurous but I imagine you could add all sorts of yummy goodies to give you a new flavour for every day of the week although be wary of adding too much liquid as this could hamper the freezing process. Chocolate chips, mashed blueberries, a little lemon juice, chopped nuts…let me know if you try any variations of your own.
1 400ml can full fat coconut milk
3 tablespoons icing sugar (I have a major sweet tooth so you could probably put in less sugar than I did!)
1 teaspoon vanilla extract
Put all ingredients into a blender and whiz it up. Pour the mixture into a freezer friendly tub and freeze for about 5 hours. Stir occasionally.
I found that after 5 hours it was perfect. Mostly frozen but still very creamy. Frozen for any longer and the texture changed and became very hard and difficult to serve (although it was still very creamy when eaten). I think next time I’ll put the ice cream back into the blender before serving to soften it up a bit.
My next experiment may well be a mint choc chip ice cream; that was always my favourite flavour and I’d love to find a great vegan version, whether from a store or whipped up in my own kitchen.