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Simple Chocolate Ice cream

August 7, 2009

Ultimate Flavour

Do invest in an ice cream maker if you are a vegan and you like ice cream. It will pay back for itself in about 8-9 batches. I have been fiddling around with ice cream batches all week. My first ice cream was slightly disappointing in texture but good on taste. I really had to get into the science of making dairy free ice cream be just as rich as dairy and egg  ice creams( I did not even know that egg was a regular ingredient in ice cream yuck!) .

I checked many blogs  and read loads of recipes and most of the methods were asking for soy creamer something  that is not a staple in my fridge. Hmm.. Did I waste my 61 euro buying this piece of equipment? I asked a fellow blogger how she did her ice creams and she she said it always works with coconut milk. Right it needs fat to take on that creamy texture. Vegan Dad had a few ice cream post over the summer and I looked at his ice cream and it looked too goo d to be true to be honest. I was so amazed with what could be done at home.  After combining tips from people and many recipes I made my first realistic looking vegan ice cream and it was great. The base is coconut milk and some soy and I use arrowroot powder which is pricey for the amount in my opinion. I will make some with tapioca powder and see what happens.I will post all the ice cream and sorbet post on a separate page on the blog.

These are the flavours that are coming up, Bajan Xmas Cake Ice cream, Pina Colada and  Drunken Rum and Raisin. Look out for the carrot apple ginger sorbet next week. I have been finding vegetable based sorbets are really good and a fun way to eat your vegetables in the summer. This ice cream was my worst photo subject because it started to melt under the Caribbean heat even before I got my camera out. I will work out the kinks next time. Enjoy your weekend.

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8 Comments leave one →
  1. bajangyal permalink
    August 7, 2009 3:22 pm

    I am looking fwd to the bajan cake ice cream:)

  2. August 9, 2009 5:42 pm

    Mmmmmmmmmmmm looks yumm

  3. August 9, 2009 11:28 pm

    I haven’t found arrowroot to be very expensive. What brand are you using, St. Vincent arrowroot or Thai? In any case you could easily substitute cornstarch for the arrowroot http://breakfastlunchdinnerandpunch.blogspot.com/2009/06/fathers-day-guinness-brown-bread-ice.html. I’ve good results using cornstarch.

  4. Taymer permalink*
    August 9, 2009 11:37 pm

    I am buying the one in the spice section under Mc Cormick Gourmet Collection it is about 4 usd for a little spice bottle. I can only make 3 batches of ice cream with that. I will be using cornstarch from now on since is is 2 dollars for a big can.

  5. August 9, 2009 11:51 pm

    OMG! That is expensive. Look forward to the post to see how the cornstarch works out. It really gives the same results. I have used them both. I tend to use the arrowroot more because it’s from SVG and I like to support Caribbean products.

    • Taymer permalink*
      August 9, 2009 11:54 pm

      Yes I know. They do not make it as before though. A friend at UWI who is from there told me so. They are making it in small quantities in St. Martin. I will post this week as soon as I do a flavour but I lack a lot of things in the cupboard so I don’t know yet.

  6. August 10, 2009 2:05 pm

    Thanks for the coconut milk tip!

  7. August 10, 2009 10:29 pm

    Mmm, this looks so delicious! You really can’t go wrong with chocolate ice cream. 🙂

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