I have never owned an ice cream maker and can never see myself buying one, so I needed a method for making a decent ice cream without the hardware.
Vegan ice cream wildly goes beyond any expectations and you can achieve excellent results with just a couple of stirs and a nice thick dish.
This is not a low-fat ice cream, it’s a good-fat ice cream. The kind of fat that makes you shine with well-being and which the body loves (and really needs).
Serves 4 -6.
- Place all the ingredients in a blender except the coconut oil and blitz together until very smooth. Warm the coconut oil in a small pan until it just melts, and drizzle it into the blender while the blades are running. Check that the mixture is sweet enough and blend for a couple of minutes until light and smooth.
- Sieve the ice cream mix into a thick glass baking dish and cover with clingfilm. Pop it into the freezer. Once it is frozen, take the ice cream out of the freezer and leave it for 20 minutes until it is just starting to soften. Then place it in the large bowl of a food processor and whiz until the mixture becomes smooth and light. Don’t whiz for too long, though, otherwise it will turn back to liquid. Put the ice cream back into the freezer immediately and leave for 3 to 4 hours.
- This ice cream will be very hard straight from the freezer, so take it out at least 20 minutes before serving.
- Serve topped with crushed nuts and/or sliced fruits. Drizzling over some almond cream or chocolate sauce makes a real sundae of it.