Vegan Recipes
Vanilla Ice Cream
Iced desserts have been eaten for more than 2,000 years in China and in Rome, but it was the Arabian peoples that first began to use milk and sugar as major ingredients to produce something similar to what we recognise as ice cream today.
Vanilla is the most popular flavour of ice cream in many countries and our vegan ice cream should prove very popular too. You really won't be able to taste the difference between our creamy dairy and egg free version and other dairy versions that you'll find in supermarkets. What's more, our version doesn't require any fancy machines to produce it so you can make it at home too.
Ingredients
1 cup soy milk
2 cups non-dairy cream
¼ cup olive oil
¾ cup sugar
¼ cup vanilla extract (to taste)
Cooking Instructions
- Without Ice Cream Maker: Put the soy milk and olive oil in a blender. Blend for 1 minute.
- Put the sugar in the blender too, and blend for 1 more minute.
- Pour into a container.
- Add the vanilla extract and stir. It should taste like melted ice cream at this point.
- Place in a freezer until it sets.
- When it's ready, the only difference might be some ice shavings in the bottom, similar to what happens to ice cream when it refreezes. If this happens, you can try mashing it and re-freezing it again.
- With Ice Cream Maker: Put the soy milk and olive oil in a blender. Blend for 1 minute.
- Put the sugar in the blender too, and blend for 1 more minute.
- Stir the cream and the vanilla extract through the mixture.
- Freeze the mixture in an ice cream maker, according to the manufacturer's directions.
- Makes 1 litre.
Serves 4 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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