No-churn berry nice vegan ice cream (gluten-free; dairy-free)

China_bowl_piled_with_small_scoops_of_berry_flavoured_vegan_ice_cream
Homemade vegan ice cream. Image: Kathryn Hawkins

I am very much hoping that by publishing this week’s recipe, the weather will become more appropriate for enjoying an icy dessert. It’s been much cooler here these past few days, but the forecast is hotting up again so hopefully my post will be quite timely.

Overhead_image_of_a_bowl_of_homemade_vegan_berry_ice_cream
Vegan berry-flavoured ice cream with fresh strawberry sauce and wild strawberries. Image: Kathryn Hawkins

To be perfectly honest, I’m not a huge fan of frozen desserts, but when the heat is on, I can be persuaded by a scoop or two of a good non-dairy ice. I’ve been trying to perfect a recipe of my own for a while, and at last, I think I’ve cracked it.

Close-up_on_bowl_of_homemade_vegan_berry_ice_cream
Cooling, creamy and delicious. Image: Kathryn Hawkins

My recipe is a combination of a thick vegan cream I made a posted a few weeks ago and an uncooked aquafaba meringue mixture. Once the two are combined, the resulting mixture doesn’t require any stirring, you just pop it in the freezer for a few hours until frozen. Easy-peasy.

Ingredients_used_in_making_thick_vegan_cream
Homemade vegan cream. Images: Kathryn Hawkins
Still-life_of_bean_canning_water_and_whisked_aquafaba
Bean water (aquafaba) meringue. Images: Kathryn Hawkins

To flavour the ice cream, I added some freeze-dried fruit pieces and a little soft-set blueberry jam I’d made. If you want to experiment with other flavours, I would suggest using dry ingredients like chocolate chips, crushed caramel, small pieces of dried fruit, cocoa powder, etc. Adding anything too sloppy or saucy will water down the mixture; you will lose air, and the resulting ice cream will be solid and icy, rather than soft and creamy.

Small_bowls+of_freeze-dried_raspberries_and_strawberries_with_soft-set_blueberry_jam
Freeze-dried berry pieces and soft-set blueberry jam. Image: Kathryn Hawkins

The recipe below makes a small quantity (around 350g) which is enough for 2-3 servings. I have a cute little ice cream scoop which dishes up a perfect 30g scoop. This is just right for me, and is why my bowl is piled high with scoops! You may want to double the quantities in the recipe for more hearty portions.

Serves: 2 to 3

Ingredients

For the cream:

  • 100ml readymade soya pouring cream
  • 40g solid white vegetable fat such as Trex or flavourless coconut oil (or use traditional coconut oil for a coconut flavoured ice cream)
  • ¼ tsp xanthan gum
  • A few drops vanilla extract or a pinch of salt

For the meringue:

  • 75ml canning liquid from beans or chickpeas (aquafaba)
  • ¼ tsp cream of tartar
  • 60g caster sugar
  • ¼ tsp xanthan gum

To flavour:

  • A few drops vanilla extract if liked
  • 5g freeze-dried fruit pieces
  • 25g soft-set jam
  1. First make the cream. Pour the soya cream into a small heatproof bowl and add the fat. Place on top of a small saucepan of barely simmering water and leave to melt, stirring occasionally.
  2. Remove from the heat, mix well, then stir in the xanthan gum until completely blended. Leave to cool, stirring occasionally. The mixture thickens on cooling.
  3. When cold, have a taste and see if you like the flavour as it is. Otherwise add a few drops  of vanilla extract or you might prefer a pinch of salt.  Whisk for about a minute with an electric whisk, then cover and chill the cream for at least 2 hours. After this time, the cream should be the consistency of thick, spoonable yogurt. It will keep covered in the fridge for up to a week.

    6_steps_showing_how_to_make_a_thick_vegan_cream
    Making thick vegan cream. Images: Kathryn Hawkins
  4. When the cream is thick and chilled, make the meringue. Pour the aquafaba into a large clean bowl, add the cream of tartar and whisk for a full 2 minutes.
  5. Whisk in the sugar 1 tbsp at a time, whisking well in between additions, and then continue whisking for another full minute.
  6. Add the xanthan gum and whisk for 1 more minute to make a thick meringue.
  7. Gently and gradually mix the meringue into the cream taking care not to lose too much air, then gently stir in more vanilla if liked along with the berries. Lightly stir in the jam to give a rippled effect.
  8. Scrape into a freezer container, seal and freeze for 3-4 hours until solid.
    Container_of_frozen_berry_nice_vegan_ice_cream
    Frozen and ready to scoop. Image: Kathryn Hawkins

    To serve, stand the ice cream at room temperature for about 10 minutes until soft enough to scoop. I served my ice cream with a fresh strawberry sauce made from purée’d fruit sweetened with a little icing sugar, and a scattering of wild strawberries which I happened upon in the garden 🙂

    A_melting_scoop_of_homemade_vegan_berry_ice_cream
    Just one more scoop. Image: Kathryn Hawkins

    Until next time, I hope you have a good few days and may the warm weather be with us all.

 

4 thoughts on “No-churn berry nice vegan ice cream (gluten-free; dairy-free)

  1. This looks absolutely perfect for the weather we are having right now 🥵… Using coconut milk instead of soy cream should not be a problem, what do you think? I am bookmarking this recipe. Thank you Kathryn!

    Liked by 1 person

      1. Do, did, done 😊! I have just made my adaptation of your recipe: I used thick coconut cream (ingredients: coconut milk and guar gum) , to which I added psyllium husks and liquid vanilla. No cooking involved: I just let it sit for a whole day and a whole night in the fridge. I whipped the aquafaba with sugar as you said but skipped the other ingredients which I do not have. Combined both preparations and placed them in my ice cream maker for 15 minutes. I decided to add some pecan pieces but your suggestion of crushed frozen fruit would probably have been a more refreshing option — another time!
        Bottom line: this is a very easy, smooth and tasty ice cream. 👏🏻👏🏻👏🏻 Thank you for sharing this vegan recipe, it’s a great option when trying to eat festive yet balanced meals with less animal products! I have jotted it down as “Kathryn’s ice cream” in my recipe binder. Have a n’ice Sunday 🍧🍨!

        Like

      2. This is great information. Thank you so much for passing it on. I am waiting for psyllium husks to arrive – you have mentioned using them a few times so I am looking forward to experimenting. Next time I fancy coconut ice cream, I will try your combination. All the best to you, and enjoy the rest of the weekend 😊

        Liked by 1 person

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