Ever since I became vegan, now 12 years ago, I've been settling for fruity flavors at the ice cream shop. Although there are more and more plant-based options, even today, in most places, the only dairy-free choices are fruit-flavored. And let's be honest, for some reason, the name of the dessert is ice cream (ice cream) not frozen fruit, I like ice cream to be chocolate, dulce de leche, and all creamy flavors.
My first birthday gift as a vegan was an ice cream maker, a very small, homemade one. It worked by putting the container in the freezer for many hours so the liquid inside would freeze, and then you'd whip the cream of the flavor you'd prepared with the cold. I didn't use it much because it was a hassle. It produced very small batches of ice cream, you had to have the enormous container taking up half the freezer, and it took too long. For a while, I gave up, until I discovered the method for making creamy ice cream without an ice cream maker. All you need is a blender or food processor.
The method is very simple; once the cream of our desired flavor is prepared, it needs to be frozen in ice cube trays (it's ideal to use silicone ones so they are easy to unmold).
TIP: If you don't have silicone ice cube trays, but you do have a silicone loaf pan, pour the mixture in there. Once solid, unmold it onto a board and cut it into pieces with a knife.
The next step is to blend this already frozen mixture in a blender or food processor. This will incorporate air into the mixture, making it creamier and lighter.
READY!
ANOTHER TIP: If you want to make popsicles, you can skip the whisking part and put the mixture in popsicle molds. They turn out spectacular!
For this ice cream, the base is only 3 ingredients:
- Vegan dulce de leche This is where the flavor and texture are, which is why it's always my choice, it's NOLATE, it's a dark, intense, full-bodied pastry sweet with a spectacular flavor.
- Plant-based milk I used unsweetened almond milk, but you can use any plant-based milk you have or make.
- Neutral coconut oil This ingredient is optional, but it provides a better texture when hardening and prevents crystallization.
- Other touches: I used a few drops of vanilla extract and a pinch of sea salt for flavor enhancement, if you have them, I recommend it.
Frozen version: Since the ice cream is very sweet, I reduced the sweetness a bit by adding 70% cacao chocolate chips%. I like the contrast of sweet with the bite of the very bitter chocolate.
Super Dulce de Leche Version: This option is only for the brave, adding threads of natural dulce de leche to the ice cream, for a super-sweet ice cream!
Do you dare to do it?
Dulce de leche ice cream
Equipment
- Blender(processor)
Ingredients
- 250 G day dulce de leche NOLATE
- 200 G day Plant-based milk
- 50 G day neutral coconut oil
Instructions
- In the blender, place the 3 ingredients and blend for 2 minutes250 g NOLATE dulce de leche, 200 g of plant-based milk, 50g neutral coconut oil
- Pour the mixture into a silicone ice cube tray or silicone pudding mold
- Place in the freezer for at least 8 hours or until the mixture solidifies
- In the blender, place the cake cubes (if you used a pudding mold, unmold onto a board and cut into cubes).
- Blend the cubes with the immersion blender. If using a food processor, process until smooth. Try to prevent the mixture from melting.
- Now place the ice cream in a container with a lid (preferably glass or metal) and put it in the freezer for another 5 hours until it reaches a firm consistency.
- Serve and enjoy!
Hi, how are you? Do you know if Yogurnow is suitable? Thank you very much.
Ah! I miss having you as neighbors and going to buy the frozen empanadas.
This creamy vegan ice cream recipe is so clever and delicious. I love that you can make it without an ice cream maker!