Yup, you read that right. I have been playing around with different vegan ice-cream recipes and have narrowed my favourite down to two. Mind you, I haven’t tried a cashew based one yet! For this batch, I used coconut sugar to sweeten and it gave the finished product a rich, toffee flavour. Much of the base of this recipe is based on a recipe contributed by Megan Gordon on www.kitchn.com.
Vegan Pecan and Date Brown Sugar Ice-cream
2 x 400 ml can full-fat coconut milk (shake and separate 1/2 can in to a separate bowl)
1/2 cup coconut sugar
1/4 tsp sea salt
2 tbs cornflour
1 tsp vanilla extract
1/3 cup chopped pecans
4 medjool dates, pitted
Freeze ice cream bowl from your ice-cream machine at least 24 hours before making the base.
Pour 1 1/2 cans coconut milk, sugar and salt into a saucepan on low heat. Stir to combine until the sugar has dissolved. In a bowl add cornflour to the withheld coconut milk (1/2 can) and whisk until the cornflour is completely combined. Add cornflour mix to the saucepan and heat while stirring until the ice-cream base is thickening. It should coat the back of a spoon (5 – 8 minutes). Remove from heat and stir in vanilla extract. Pour the ice-cream base in to a bowl or container and allow to cool before chilling in the fridge (covered with cling wrap pressed to the surface) for about 3-4 hours. The base is ready for churning when it is thick like a pudding. Churn in your ice-cream maker as per your machine’s instructions.
In a blender or processor add pitted dates and enough water (I begin with 2 tbs) to blitz in to a caramel. The consistency needs to be thin enough to fold in to the ice-cream.
When you are happy with the consistency of your churned ice-cream, spoon in to a large bowl and fold through the chopped pecans and the date caramel. Spoon ice-cream into a freezer safe container and freeze, covered. Or eat straight away like we did. Enjoy!
PS. I also made a peanut butter chocolate ice-cream using a different base. Recipe to come.