More vegan ice cream
More experiments with vegan ice cream. I've switched over to stevia completely now (no more added sugar in any of these ice creams). I use the liquid, and usually add about four - five syringes.
Mostly I'm working with different stabilizers to get a better texture. I find silken tofu makes for a nice fluffy texture, but it's not as creamy when it's well-frozen (although the best things about guar gum and silken tofu is that you don't have to heat them).
I haven't done much with guar gum yet, but it produces a slightly chewier texture. I plan to pick up some xantham gum and combine them.
Sour cherry with an silken tofu base. Nice fluffy look! But it's not very creamy when it's well-frozen.
Sour cherry with a guar gum base (more sour cherry concentrate with frozen cherries blended into this version.
Espresso and cognac with an arrowroot base.
Sour cherry and cognac with a silken tofu base.
Mint chocolate chip with an arrowroot base.
Peanut butter and chocolate with an arrowroot base.
17 comments:
WOW! Look at all that ice cream... mmmm!!
Mmm.. delish!
yummmmmmmmm!!!!!!
Such delicious flavours! Chocolate peanut butter sounds great. The second sour cherry (the more pinky one) looks amazing.
Mmmm...the mint chocolate certainly looks delicious. Actually, they all do!!
Wowiee! The sour cherry is looks and sounds delicious! Yummy Yummy!!
Oh, boy, I'm glad you're experimenting with ice cream! Are you going to try a coconut milk base? That's my favorite store bought kind. I made ice cream with it last year and I think I remember it turned out nice.
cherry and cognac sounds like a most amazing combination!
You sound like an excellent person to ask about this -- I recently made ice cream in my ice cream maker and did the heat-on-the-stove method and added cornstarch to thicken, then cooled it. In your experience, is arrowroot better than cornstarch in ice cream?
All your creations look delicious; they certainly inspire to keep busy with the ice cream making! I love how fluffy the silken tofu based ice cream looks -- I need to try that next!
Lookin' yummy! I use sucralose cuz this sugar-holic destroyed his teeth years ago (11 year vegan). I want your recipes! ;) Cheers, saw you on veganfreaks!
Looks perfect and tasty!
Great blog, by the way.
Hm, where's the "mean as corn" flavour? You are working on that aren't you? ;)
- misa
what a truely great experiment....I would love to help sample...
where's the recipes, they look so delish!!!
sharon in sugar land
@romina, thanks!
@bobbi, thanks!!
@carrie, thanks, the chocolate peanut butter is really good -- very nice texture.
@jj, thanks. The mint comes out a really nice green because of a creme de menthe liquer.
@dks, thanks!
@atxvegan, on the coconut milk, I have used it, but not really enough to have come to a decision.
@meghan, thanks! It's a nice combination, if you like cognac.
@ruby red vegan, I've actually never used corn starch, so I'm not really sure. Arrowroot tends to be more translucent -- so, the presentation might be nicer.
@crystal, thanks!
@misa: mean as corn is coming up in the next batch!
@db: I know, and it's take so long. I have to make so many batches just to narrow down the formula... :)
@sharon, thanks, I usually don't post recipes (I don't use them when I cook -- so, I don't always know, and if I do, I may not remember -- it all depends.).
Yum! I need to make more ice cream. I usually just dump soy milk, soy yogurt, agave nectar, and flavorings in the blender, then put it in the ice cream maker. And the maybe add fruit pieces, nuts, or chocolate. It ends up a little ice-y. I should experiment. I never though of using stevia though, that is a good idea.
Ahhh ice cream. The flavors look great!
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