For Vegan Christmas 2020 I decided to make ice cream because I was making an apple pie and what’s a fruity pie without ice cream? Incomplete. If you’re unfamiliar with vegan ice cream it’s really similar to making dairy ice cream but the milk and cream is replaced with a non-dairy alternative and the egg yolks are completely negated and forgotten. The best non-dairy milk alternative to use is coconut milk because it has the highest fat content than any other. I like to take it another step further and use coconut cream for optimal creaminess but for this recipe I used coconut milk because that was all I could find in the shops.
Generally, a thickener is added to add to the creaminess and reduce iciness. Most recipes call for corn flour but I didn’t have any, so I took a lesson from classic French sauces and made a roux using cake flour and vegan butter. Sounds fancy but it’s something most people are familiar with. If you make white sauce (béchamel sauce) you know how to make a roux. Melt butter and add an equal amount of flour till it forms a sort of paste. Cook for a minute or two then slowly add your milk and stir continuously till you’ve got this luscious sauce. Simple.
At this point you may be asking, ‘okay cool, but can I make this without an ice cream machine?’ Yes, you 100% can BUT you cannot make this without hand churning it. Okay, you can, because that is what I did out of sheer laziness, but, for optimal texture without a machine, you must hand churn it. I did no such churning because I made this ice cream late at night and there was no way I was going to wake up every 30min to stir some ice cream. In an attempt to get away with not churning my ice cream I folded in some whipped orley whip (a dairy free cream alternative). My logic came from no-churn ice cream recipes. To make no-churn ice cream you stir whipped cream into condensed milk and freeze it. That’s literally it. What results is some really creamy, super yummy and easy to make ice cream. The only reason it works is because condensed milk has basically zero water in it and therefore ice crystals won’t form even if you don’t churn it. However, vegan condensed milk is really hard to come by so adding the whipped orley whip didn’t yield the same results. Unfortunately, you have to churn this ice cream mix unless you want a somewhat icy situation on your hands like me. Still tastes good though. It tastes really good.
If you like coconut, caramel and a lil crunch in your ice cream then you will love love love this ice cream! Made with homemade vegan caramel sauce and chunks of cashew, coconut brittle this ice cream is a lil party in your mouth.
1 1/2 tsp flour
1 1/2 tsp vegan butter
2 cans coconut milk
1/4 cup dark brown sugar
1/4 cup white sugar
1 cup soy milk
1 tsp vanilla
pinch of salt
250ml Orley Whip dairy free dessert topping
100g cashew coconut brittle or peanut brittle, crushed
Homemade vegan caramel sauce
50g vegan butter (I use D’lite
1/3 cup dark brown sugar
2 tbsp white sugar
2 tbsp vegan cream (orley whip)
1 tsp vanilla essence
pinch of salt
In a medium sized pot melt the butter and add the flour. Stir constantly and cook until the paste bubbles a little bit but do not let it colour. Add the coconut milk, soy milk and sugars and continue to stir until it thickens and starts to boil. Once boiling, remove from heat and add the vanilla essence and salt. Strain the liquid through a mesh sieve into a large bowl. Cover with clingwrap making sure the clingwrap touches the liquid and let cool completely before refrigerating to cool further.
While the ice cream cools, make the caramel sauce. Throw all the ingredients into a small pot except the vanilla essence and salt. Bring to a boil and let cook until you get a smooth homogenous mixture and the sugar is completely dissolved. Remove from heat and add the vanilla essence and salt. Transfer the sauce to a glass jar and allow to cool completely.
In a medium sized bowl, whip the orley whip until stiff peaks using an electric whisk or by hand with a regular whisk. Once the ice cream is completely cool, gently fold in the whipped orley whip into the ice cream base until fully combined.
If you have an ice cream machine, now would be the time to place your ice cream mix into the machine and allow to churn until it reaches the consistency of soft serve ice cream. Then transfer into a container and stir the crushed cashew and coconut brittle into it. Gently swirl the caramel sauce through the ice cream to get luscious streaks of caramel sauce throughout but be careful not to over stir till it is fully incorporated. You want to have those streaks and rivers of caramel sauce. Place in the freezer to firm up completely before serving.
If you do not have an ice cream machine, place the ice cream mix into an ice cream container and place in the freezer. Every 30 minutes remove the ice cream from the freezer and give it a good stir with a whisk to break up any ice crystals then place it back in the freezer. Do this until the ice cream freezes to a soft serve consistency. Then stir in the peanut brittle and drizzle in the caramel sauce before allowing to freeze completely before serving.
Makes about 1.5l