This is by far the best ice cream I made with my ice cream machine. The consistency is unbelievably creamy! You could have eaten the unfrozen ice cream as a kind of dessert cream, as it’s not really liquid. The consistency of the finished ice cream reminded me a bit of “Cornetto” ice cream as it is both kind of frothy and creamy.
I prepared the ice cream with cocoa butter as I bought it in bulk on ebay. You could also do it with ready made vegan white chocolate if it’s easier for you to get. If so, reduce the sugar used in the recipe.
1/4 cup cocoa butter (or vegan white chocolate)
1 Tbs vanilla powder (you should use one which has real vanilla in it as the small black vanilla dots look quite appealing in ice cream)
3/4 cup sugar
1 tsp soy protein powder (optional, but makes the ice cream alot creamier)
1 pinch of salt
250ml soy or rice milk
2 Tbs carob gum (locust bean gum)
1 tin (440ml) coconut milk
1 tsp soy lecithin powder
150g (deep frozen) strawberries
3 Tbs sugar
1 pinch og carob gum (locust bean gum)
ice cream wafers for decoration (often vegan)
Put your ice cream machine in the freezer about ten hours ahead.
Put all ingredients despite of carob gum and strawberries in a pot and let it melt on low heat. The mixture won’t really turn into a homogenous cream, so transfer it into a mixer or food processor, add carob gum and mix it. Now it should be quite creamy. Put it into a bowl and let it cool in the fridge. It will get much more solid because of the cocoa butter.
Puree the strawberries with sugar and the pich of carob gum. You can leave some strawberry chunks in it.
Turn on your ice cream machine and pour in the white chocolate cream. Let it stirr for about 20 minuten. Then stirr in the strawberry mixture manually but not trying to mix it completely. Put it in the freezer for about 15 minutes and serve!