Discover 2 delicious recipes to make vegan ice creams, totally healthy with one hundred percent natural ingredients and without milk or cream.
As you surely know veganism more than a certain food or diet becomes an authentic lifestyle, because it is not only based on the practice of refraining from the use of food of animal origin but also refraining from using articles of animal consumption. With regard to diet, what is known as a vegan diet stands out, which implies abstaining from consuming any type of food of animal origin (such as meat, eggs, milk and other substances produced or derived from them).
For this reason, for those who follow a vegan diet or diet, it is always interesting to learn about alternatives to basic cooking recipes in which products and foods of animal origin that they do not wish to consume have been replaced by others that are more respectful in this regard.
If you are passionate about ice cream, and you are also vegan, did you know that it is possible to make vegan ice cream without milk? We explain 2 wonderful refreshing recipes ideal for refreshing your body on the hottest days. You dare?
Vegan chocolate and dried fruit ice cream
- 180g 70% dark chocolate
- 300 grams hazelnut milk
- 300 grams soy cream
- 3 tablespoons of rice syrup
- 100 grams panela (ground)
- 100 grams chopped hazelnuts
Steps to make vegan chocolate and dried fruit ice cream
First, put the hazelnut milk together with the soy cream in a large bowl and beat well. Once beaten reserve. Put the pure chocolate in a saucepan and heat over low heat stirring constantly until melted. Pour the chocolate over the previous mixture, stirring gently. Now add the rice syrup and beat well. Then add the previously ground panela and beat with a mixer to ensure that all the ingredients are well integrated.
Pour into a metal container and put it in the fridge for a few hours until it cools down. Once cold, keep in the freezer.
Just when the ice cream starts to freeze, take it out of the freezer and beat it again with the mixer until it becomes creamy again. Put it back in the freezer and after 2 hours go back to beat it again, and so on up to 4 times. Finally cover with plastic wrap and let it freeze completely. Ready!
Vegan peanut butter ice cream
- 400 ml. coconut milk
- 60 grams peanut butter
- 3 tablespoons coconut oil (melted)
- 30 grams of raw nuts, without salt and without roasting
- 30 grams agave syrup
- 30 grams brown sugar
- 1 teaspoon vanilla extract
Steps to make vegan peanut butter ice cream
The night before, when you are going to make the ice cream, soak the nuts in clean water to soften them well. The next day, drain them well and place them in a blender on moderate speed first, then on high speed.
Gradually add the brown sugar, agave syrup, coconut oil, coconut milk, vanilla extract, and finally the butter. Mix well so that everything is integrated. Pour into a metal container and reserve in the freezer for 2 hours. After 1 hour, stir a little to prevent it from crystallizing.