Tag: no ice cream machine

Bakewell Tart is the queen of  the dessert world. The best kind comes from the village of Bakewell in Derbyshire. If you’re not familiar with the Bakewell Tart, it’s a shortcrust pastry filled with jam (jelly to the Americans!) and covered in an almond sponge. It’s absolutely delicious.

Since the success of my Mint Choc chip no churn ice cream I was daydreaming all about new ice cream flavours and came up with this one. An almond rich ice cream base, dotted with roasted cherries and cookie dough pieces. H-E-A-V-E-N.



Grab a spoon and let’s go!

INGREDIENTS

For the almond ice cream base

  • 250ml coconut cream
  • 1 cup of raw cashews, soaked overnight
  • 1 cup water
  • 2 tsp almond extract
  • 1 can of chickpeas, liquid drained off (just shy of 1 cup)
  • 1 cup icing sugar
  • 1/2 tsp cream of tartar

For the roasted cherries

  • 250g cherries, pitted and cut into halves

For the cookie dough

  • 50g vegan butter, softened
  • 25g brown sugar
  • 75g plain flour
  • 1/4 tsp vanilla
  • Pinch of salt

  1. Preheat the oven to 350f. Halve and pit the cherries. Spread on a baking tray and roast for 15-20 minutes until soft. Set aside to cool.
  2. Next make the cookie dough, in a bowl beat together the butter and sugar. Sift in the flour and salt.  Stir until fully combined. Set aside.
  3. Make the cashew cream. Drain and rinse the soaked cashews then add them to the blender. Add 1 cup water and blend on high until completely smooth. Set aside.
  4. Make the almond coconut whip. Beat the coconut cream in a stand mixer then add the almond  extract. Pour in the cashew cream and beat again until fully incorporated. Pour into a container and set aside.
  5. Make the vegan meringue. Clean the mixer bowl. Pour the chickpea brine into a saucepan and reduce on a medium heat for 5 minutes. You should end up with just shy of 3/4 of a cup of liquid. Add chickpea brine to the mixer bowl. Beat on high with the balloon whisk attachment for 5-8 minutes.
  6. Once the soft peaks appear, add the cream of tartar. Beat for another 5 minutes, then slowly start adding the sugar bit by bit.
  7. Whilst the meringue is whipping, using your hands break off finger nail sizes of the cookie dough and set aside.
  8. Once the meringue has formed stiff peaks, immediately fold in the cashew coconut cream mixture. It will deflate by almost half. Stir in the roasted cherries and cookie dough.
  9. Pour the ice cream mixture into a container and place in the freezer for at least 8 hours, preferably overnight. Remove from the freezer 5-10 minutes before serving.



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Not owning an ice cream maker is the bane of my existence. There’s about 11 billion vegan ice cream pins and bookmarks I’ve saved. Unfortunately space is a premium in our house and I just can’t justify buying one. Recently, the brilliant collective that is “Vegan Meringue – Hits and Misses!” on Facebook have been sharing their adventures in aquafaba (the liquid from a can of chickpeas)  ice cream…so yesterday at work I was daydreaming all day about mixing whipped coconut cream with meringue. The result is pretty fantastic!



Let’s make some delicious creamy vegan ice cream! You don’t need an ice cream maker but you will need a stand mixer to whip it.

Note: I’ve been informed that the peppermint flavour is too strong so I recommend you start with 1/4 tsp and then increase if you want a mintier taste. I use the Sainsburys Coconut Cream that comes in a cardboard container – I can’t vouch for the whipping abilities of any other brand. If you find any that don’t work I’ll make a note of them here. 

INGREDIENTS

For the coconut whip

  • 250ml coconut cream (make sure its cream and not creamed coconut)
  • 1/4 – 1/2 tsp peppermint extract
  • 3-5 drops green gel food colouring (or you can use a natural dye like spinach juice)

For the aquafaba meringue

  • 1 can of chickpeas, liquid drained off (about 1 cup of liquid)
  • 1 cup icing sugar (powdered sugar)
  • 1/2 tsp cream of tartar

To assemble

  • 200g dark chocolate chips

  1. First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract, 1/4 tsp at a time. Add another 1/4 tsp if you feel it’s too minty. Beat on high for about 5 minutes using the balloon whisk attachment.
  2. Once the coconut cream begins to whip add the food colouring. Whip again for another 3 minutes or until soft peaks appear. Scrape out into a container and set aside. Wipe out the mixer bowl.
  3. Next prepare the meringue, pour the chickpea brine into the bowl of the mixer and beat on high with the balloon whisk for 5-8 minutes.
  4. Once the soft peaks start to appear, add the cream of tartar. Keep whipping for another 5 minutes, adding the icing sugar in small amounts.
  5. Once the meringue has formed stiff peaks, fold in the mint coconut whip using a spatula. Carefully fold in the chocolate chips.
  6. Pour the ice cream into a container and immediately place in the freezer for minimum 8 hours, preferably overnight. Remove from the freezer 5 minutes before serving.

Note: I used chickpea brine that I had frozen and then defrosted in this recipe with great results. Remember to save your brine!


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