Killer Vanilla but vegan? Yes we did. And yes you can. Zero complaints from my fussy lot, who know a good ice cream when they taste it. This is the perfect base for all of you vegan ice cream flavours. Follow through with the same processes found in the infusions and inclusions sections of The Whole Scoop and be a vegan pro in no time. Don't forget there is also the rice vegan ice cream base as well.
Creating flavours is now up to you!
PAIRINGS:
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 200 Grams aqua faba
- 250 Grams raw caster sugar BUY
- 2 Tablespoons vanilla bean paste BUY
- 600 Grams coconut cream Recipe
Do
- 1
Place aqua faba into the Thermomix bowl and whip 6 min/37°C/Butterfly/speed 3/MC off.
- 2
Add sugar a spoonful at a time through hole in lid as you whip 6 min/50°C/Butterfly/speed 3/MC off.
- 3
Whip 20 min/Butterfly/speed 3/MC off.
- 4
Place Thermomix bowl into the fridge, with the Butterfly still in place. When the bowl is completely cold, place back into the machine and add vanilla and coconut cream. Whip 20-40 sec/Butterfly/speed 3 or until soft peaks form.
- 5
Pour into insulated containers for freezing and place into the freezer for several hours.
Served with
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