Get ready for a delightful summer (what's that btw) treat that's both creamy and guilt-free. Our vegan vanilla cherry ripple ice cream is about to revolutionise your dessert game. Brace yourself for a heavenly blend of flavours that will keep you guessing whether it's truly dairy-free. We have the perfect vegan ice cream recipe for you to cool down after eating our fiery vegan noodles or vegan tikka masala meals.
Unveiling the Magic: Vegan Ice Cream That Stuns
Yes, you heard it right – this vegan ice cream rivals the traditional dairy-based classics, and we dare say, it might even surpass them! The secret behind its velvety texture lies in the artful combination of almond milk and coconut cream. This dynamic duo crafts a luscious base that's not only rich but also devoid of that overpowering coconut flavour.
The Symphony of Flavours: A Sensational Cherry Ripple
Imagine every scoop revealing a delightful dance of flavours. Sweet and tart seasonal cherries swirl seamlessly through a base of sweet vanilla, creating a symphony of taste that embodies the essence of summer. The result? A dessert that's not just visually captivating but also a true celebration of the senses.
Crafting the Perfect Blend: Ingredients at Your Fingertips
For the Ice Cream:
- 250 ml coconut cream
- 200 ml plant-based milk (our top pick: almond)
- 1 tsp vanilla extract
- 3 to 4 tbsp maple syrup (or your preferred sweetener)
- 3 tsp cornflour
For the Cherry Ripple:
- 150g ripe cherries, pitted and halved
- 1 tbsp maple syrup
- 1 tbsp spiced rum (for an indulgent twist)
A Journey to Vegan Ice Cream Nirvana: Step-by-Step
- In a saucepan, combine coconut cream, plant-based milk, vanilla extract, maple syrup, and arrowroot. Gently simmer over low-medium heat for 8 to 10 minutes, until the mixture thickens enough to coat the back of a spoon. Be cautious not to let it boil.
- Once the mixture achieves the desired thickness, remove it from heat. Let it cool at room temperature for 30 minutes. Cover and freeze for 2 to 3 hours until the ice cream firms up but retains a soft texture.
- During this time, take half of the pitted cherries, along with maple syrup and rum if you're feeling indulgent, and blend until smooth.
- Retrieve the ice cream from the freezer. Stir it to break any ice crystals and gently fold in the cherry sauce and the remaining pitted cherries.
- Allow the ice cream to freeze for an additional 4 to 5 hours, stirring occasionally to disrupt ice crystals. Once the ice cream achieves the perfect firmness, serve and relish the sensational flavours!
Captivate Your Taste Buds: A Summertime Symphony
Experience the joy of guilt-free indulgence with our vegan vanilla cherry ripple ice cream. It's not just a dessert; it's a symphony of flavours that encapsulates the essence of summer. Don't miss out – whip up a batch before the cherry season melts away, and let your taste buds embark on a journey of pure delight.
As always, we love seeing your efforts in the kitchen so make sure you send them to us via instagram @rootkitchenuk (now all wee need is some sun!).