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.
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.
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.
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.
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
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
- A few drops vanilla extract if liked
- 5g freeze-dried fruit pieces
- 25g soft-set jam
- 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.
- 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.
- 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.
- 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.
- Whisk in the sugar 1 tbsp at a time, whisking well in between additions, and then continue whisking for another full minute.
- Add the xanthan gum and whisk for 1 more minute to make a thick meringue.
- 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.
- Scrape into a freezer container, seal and freeze for 3-4 hours until solid.
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 🙂
Until next time, I hope you have a good few days and may the warm weather be with us all.