The cashewmilk was so creamy and had a rich vanilla flavor, I knew it would be the perfect dairy free substitute in the cashew ice cream. Now don’t get me wrong, I enjoy chocolate every now and then, but I have always been a vanilla lover at heart. Being both a vanilla and cashew lover I knew I had to give the vanilla version a try. Recently Silk came out with both vanilla and chocolate cashewmilk.
I of course love making traditional ice cream with cream and eggs, but this time I decided to give vegan ice cream a try. Growing up in a hot climate I pretty much wanted ice cream every day! This may explain why ice cream is my favorite dessert.Ī few summers ago I finally got my own ice cream maker and I have to say it’s one of my favorite kitchen gadgets. My favorite way to cool down on a hot day is with a scoop of ice cream. It’s about this time of year that not only are most days 105-110 degrees, but the humidity goes up and even at night it’s miserable! So when I say I can’t complain about 95 degrees here, I really mean it, I know what hot is! We’ve had a couple “hot” days where it’s been around 95 degrees, but that’s nothing compared to my days growing up in Arizona. I can’t complain about the heat too much here in Colorado. Here it is the middle of July and I bet many of you are in the heat of summer. I use a little glucose syrup because it has much stronger “anti-freeze” properties than regular sugars but its way less sweet! It helps to keep the ice cream soft without making it overly sweet.This Coffee Cashew Ice Cream is ultra thick and creamy thanks to the raw cashews and vanilla cashewmilk! You’ll never suspect it’s dairy-free and vegan! This means the more sugar you have, the softer your ice cream will be. Don’t skip the glucose syrup! All sugars have the effect of reducing the freezing temperature of whatever liquid you dissolve them into.
#CASHEW MILK ICE CREAM PLUS#
It’s also a good idea not to overfill the machine – ice cream expands as it freezes plus the less ice cream mix you put in, the faster it will freeze. Remember this – the faster you freeze your ice cream, the smoother it will be! Of course, if you’re using an ice cream machine, we can’t hurry things along very much but you can make sure the mix is fridge temperature when it goes into the machine.Even if it’s a mega cheap one – as long as it freezes and churns, you’re onto a winner! If you wanna go all out – these are my favourite home churners! At best you’ll get a frozen smoothie – at worst you’ll get an icy block with zero creaminess and a broken wrist from trying to scoop it! Buy yourself an ice cream machine. Use an ice cream machine! There are many, many recipes out there for no churn ice cream, and I’m very dubious to say the least.This cashew milk ice cream is no exception! Follow these few simple rules to make sure your ice cream turns out great! Nope, not delicious vegan ice cream but regular stuff (it’s in the past!) which means I know a fair bit about making next level frozen desserts. It works great on crumbles, pies and cobblers too – just like any simple vanilla ice cream would work! Some big ice cream tips!:Īs you might know, I used to make ice cream for a living. In particular my vegan sticky toffee pudding. This ice cream is perfect as a super simple accompaniment to other dessert recipes. But because this is (obvi) a vegan ice cream recipe, we’re dealing with a much more simple process! Traditional ice cream recipes usually contain eggs to help them thicken up – they’re basically frozen custard. I can’t explain to you how simple it is to make this vegan cashew milk ice cream. Jump to Recipe Vegan cashew milk ice cream with a creamy, smooth texture! Super simple to make with zero cooking involved!
0 kommentar(er)
