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/

Coconut Milk Ice Cream with Fruit or Vegetable Juice


Vegan coconut milk ice cream recipes are good alternatives to ones based on dairy products in frozen desserts for a whole slew of reasons. Let me quote from:

Top 10 Alternatives to Cow’s Milk on www.theecologist.org

Coconut milk is a very creamy, dairy-free alternative for those who are lactose intolerant or allergic to animal milk. Those who subscribe to the low-carb lifestyle often prize coconut milk for it’s minimal starch content. A vegan drink, it is also soya-free, gluten-free, cholesterol-free and nut-free while its fat content is considered to a ‘good fat’, easily metabolised by the body and quickly turned into energy rather than being stored as fat. Coconut milk is also rich in lauric acid, a substance also found in human milk, which researchers have shown have anti-viral and anti-bacterial properties. Unlike other nut or plant milks, the saturated fat content of coconut milk is significant at five grams per serving, so drink it in moderation.

What I really enjoyed about this post by Sara Kate Gillingham-Ryan on The Kitchn blog, was its sheer joie de vivre or should I say joie d’expérimenter. Set some extreme starting rules and see what you can come up with that stays within them, still resembles ice cream, and of course tastes good. In this case, no dairy, no eggs, no sugar; pretty extreme wouldn’t you agree? Well Sarah came through with a spectacularly simple combination of coconut milk, inherently sweet fruit and vegetable juices, and corn starch. Talk about versatile and tasty. In the post she tries different combinations of beet juice, apples, celery, carrots, pears, ginger; just about anything you would use in your juicer. Read the recipes here:

 
3-ingredient-healthy-ice-cream at the The Kitchn blog

Not that the recipes need it, especially if eaten right from your ice cream maker, but one direction I might go if experimenting, would be to add ingredients to try to smooth out the texture further and keep it softer when stored in the freezer. Maybe a tablespoon or two of an appropriate liqueur or vodka. Also you have to wonder what you could come up with using a really good juice recipe book as the basis for more flavors to try.

Coconut Milk Ice Cream with Fruit or Vegetable Juice

Primary Ingredients/Quantity:
Coconut Milk / 1 pint

Mix Prep Time: 30 min
Freeze Time: 20 min
Total Time: 50 min