This is a very interesting, vegan vanilla ice cream created by Mattie on www.veganbaking.net. It is a sophisticated attempt to capture as much of the creaminess and mouth feel of a high butterfat dairy ice cream using only vegan ingredients. Given the reader comments, it looks like he has mostly pulled it off. Also there are links to recipes for other flavors on the site which you will see towards the bottom of the vanilla recipe page.
I plan to be experimenting with and writing a lot about using various ingredients and techniques to improve the texture and freezer life of homemade ice creams here, so I’m always really interested in what success other people are having. This is a particularly relevant topic in relation to creating “healthier” frozen desserts, i.e. lower fat, less sugar or in this case completely vegan.
Some of the things I find interesting about the recipe:
- The use of apple cider vinegar to in his words “..add subtle notes of sweet cream..” to the flavor. I have never run across this before.
- The use of xantham gum as a natural stabilizer that adds no discernible flavor to the resulting ice cream but helps a great deal with how smooth the texture ends up being. It is sold in Whole Foods and in the baking area of many supermarkets by the way.
- The use as corn syrup (NOT high-fructose corn syrup, don’t panic!) for part of the sugar, an excellent way of reducing ice crystals.
- The versatility of the recipe, it can be used with any nut-milk or tofu.
- The comments are from other vegan home ice cream makers and are uniformly positive.
Check out the full recipe on www.veganbaking.net
Vanilla / 1 quart
Mix Prep Time: 20 min
Freeze Time: 30 min
Total Time: 50 min