Vegan Saffron Kulfi

photo by Vegan Richa

photo by Vegan Richa

Vegan Kulfi

This post  is about a delicious vegan, gluten free version of the traditional ice cream of India. It uses coconut milk or coconut milk and almond milk and is flavored with saffron, cardamom and raw cashews. This is very simple recipe that you don’t even need an ice cream maker for. Basically a simple series of steps, heating and combining ingredients then freezing the resulting mix in individual serving molds. Traditionally these would be cone shaped but the author, Richa Hingle, used small rounded bottom bowls. As she suggests you could use popsicle molds or even plastic cups if you wanted a more traditional looking final shape.  Actually this would make great vegan ice cream popsicles. If you end up liking it you will see that it could make a great vegan, gluten-free base for all kinds of  flavor combinations.

For the recipe details and other delicious looking vegan indian recipes check out..

Kesar Kulfi Ice Cream on the Vegan Richa Blog

 

Traditional Kulfi

In case you are interested, kulfi is normally made from condensed milk or whole milk or a combination that is slowly reduced over a low flame until it is about half the original volume. Both of these versions result in a pronounced caramelized taste.

Here is a short about.com video that shows how it’s typically made:

 

07/25/2013
Saffron Vegan Kulfi

Primary Ingredients/Quantity:
coconut milk, saffron / 1 quart

Mix Prep Time: 20 min
Freeze Time: 20 min
Total Time: 40 min
Yield: 1 quart (8 servings)

Google/

Vegan Carrot Cake Ice Cream

 


I love carrot cake and once bought a large piece with the intention of cutting it up and adding it vanilla ice cream near the end of churning. But having no willpower, I ended up eating the whole piece (with enthusiastic help from my girlfriend) before it made it anywhere near an ice cream maker. I will do this at some point, as I know from experience that this works well with pie and should work equally well with cake. Break up and use around a cup per quart and you will end up with the least elegant, tastiest of desserts (assuming you use good pie or cake of course). It does not hard freeze very well, so its good to make before a dinner party.

Alisa Fleming’s is a “real” vegan ice cream version of carrot cake as it is made completely from scratch. It uses a very interesting and delicious set of ingredients, that should result in a very flavorful, completely vegan ice cream, with a dairy ice cream like texture. The only thing I might be tempted to experiment with is blending some or all of the carrots with the liquids instead of mixing in larger pieces during churning.

Go Dairy Free is an excellent website for non dairy recipes and information. Even if you are not a carrot cake fan you should check out the site.

 

04/25/2013
Vegan Carrot Cake Ice Cream Recipe

Primary Ingredients/Quantity:
carrots almond and coconut milks / 1 quart

Mix Prep Time: 30 min
Freeze Time: 30 min
Total Time: 1 hour