Vegan Killer Vanilla Ice Cream
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.
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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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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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
