Easy Vegan Ice Cream

Servings: Makes about 500ml

Ingredients

2 cans (2 x 400ml)
Clearspring Organic Coconut Milk
4 tbsp
Clearspring Organic Rice Malt Syrup
1 tbsp
Clearspring Organic Japanese White Miso Paste – Unpasteurised
1 tsp
Clearspring Organic Yaemon Tamari Soya Sauce (optional)

Method

1

Put the cans of coconut milk upside down in the fridge to chill for at least 12 hours before making. If possible, put a mixing bowl into the freezer 20-30 minutes before you make the ice cream.

2

Open the cans and the coconut cream and liquid should have separated. Pour the liquid off (you might need to use a sieve) and scrape the solid cream into the pre-chilled mixing bowl.

3

Use an electric whisk to whip the solid cream into soft peaks, then add the rice malt syrup, miso and optional tamari and fold in on a slow speed or with a spatula.

4

Transfer to an airtight freezer container with lid and freezer overnight until solid.

5

Remove from the freezer 5 minutes before serving.

Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased