http://www.veganbaking.net/ 751-1561 http://www.veganbaking.net/frozen-desserts/ice-creams/751-vanilla-ice-cream I don't give it 5* because I've had better store-bought vegan vanilla ice cream, but do give 4* because it's the best homemade version. I've tried many other recipes, none of them worth making again, but this one is a keeper. I used Silk Coconut milk. Next time, I'll try the cocoa butter and vanilla beans, hopefully to have a richer vanilla flavor. Since most tofu packages are 12 oz, I made 1.5 times the recipe. I following the recipe exactly. The hardness came out the same level as those in the supermarket (not rock-solid). I think that the key is to blend the xanthan gum enough, up to 3 min as the author says. I have a high quality blender (Vita-Mix), and could still tell that the thickness wasn't allowing it to mix well by itself, so I manually mixed it too while the blender was going. This is my first time using xanthan gum in ice-cream, and also my first time where my ice-cream didn't come out rock-solid, or decent hardness but with the nasty alcohol flavor. I'm looking forward to trying out the cashew version someday and experimenting with other flavors (cocoa and coffee). ]]> Sat, 20 Apr 2013 13:37:56 -0400 751-1457 http://www.veganbaking.net/frozen-desserts/ice-creams/751-vanilla-ice-cream If you use tofu for the base, boil it gently for 2-3 minutes and then use in recipe. it removes the "beany" taste. ]]> Wed, 27 Feb 2013 03:25:27 -0500 751-1442 http://www.veganbaking.net/frozen-desserts/ice-creams/751-vanilla-ice-cream I tried this recipe and yes, it did freeze rock solid, albeit soo delicious! So I tried it again, this time adding 2 tbs of Alcohol (any type will do), I used chambord with chocolate, and it kept the ice cream soft enough to scoop freely. Mix it in just before freezing. The alcohol doesn't allow the ice cream to freeze solid. Not sure how to do this for those who do not partake in alcohol, but I hope this helps anyone who's willing to try it. ]]> Fri, 22 Feb 2013 06:04:45 -0500 751-1199 http://www.veganbaking.net/frozen-desserts/ice-creams/751-vanilla-ice-cream Made your ice cream - it was perfect when finished in the Ice cream maker but went rock hard after putting in the freezer. Pls can you advise...? ]]> Tue, 25 Dec 2012 22:04:29 -0500 751-1053 http://www.veganbaking.net/frozen-desserts/ice-creams/751-vanilla-ice-cream I tried the tofu variation just now and I'm rather disappointed. Mine definitely has a very noticeable raw tofu taste to it. I'm hoping maybe the flavors will come together a bit more once it's been in the freezer for a while, but for now it's not very yummy to me. I'm going to hold off on rating it though, because I would still like to give the cashew version a shot. The texture of the final result was lovely, so if I could just get it to taste better and not like plain tofu it would be perfect. ]]> Wed, 10 Oct 2012 05:51:18 -0400 751-1016 http://www.veganbaking.net/frozen-desserts/ice-creams/751-vanilla-ice-cream Hi, Just wondering if making the vanilla ice cream with the cashews if it still has that "cashew" taste, or is masked with the addition of the other ingredients? ]]> Tue, 04 Sep 2012 03:26:17 -0400 751-1014 http://www.veganbaking.net/frozen-desserts/ice-creams/751-vanilla-ice-cream First... the rating from the chocolate should have been . Made the coffee today. Used almond milk for the nondairy milk. Made expresso for coffee. And used the tofu. Can we rate a 6?ATHKH ]]> Fri, 31 Aug 2012 20:39:03 -0400 751-1010 http://www.veganbaking.net/frozen-desserts/ice-creams/751-vanilla-ice-cream First time making used the cashew version and added dark cocoa for a really yummy chocolate cashew flavor. Tomorrow soy version for coffee. Nice to have creamy ice cream again. ]]> Thu, 30 Aug 2012 18:53:27 -0400 751-1007 http://www.veganbaking.net/frozen-desserts/ice-creams/751-vanilla-ice-cream Hi Matty thanks for the revamp. I'll give it a try with the cashews. I love cashew based ice cream but my better half prefers coconut milk based ice cream. I think this sounds great with cashews although your first version was still brilliant. By the way Julianne you can get corn syrup in the UK Ocado and Waitrose stock it if they are available near you. ]]> Sat, 25 Aug 2012 14:47:16 -0400 751-986 http://www.veganbaking.net/frozen-desserts/ice-creams/751-vanilla-ice-cream Hi Mattie Thanks so much for your reply. I have some silken tofu so I look forward to giving your new version a try. Just one thing about the xanthan gum - the ingredients says, "½ teaspoon xanthan gum (instead of ½ teaspoon)". Did you mean for the quantity to be different, depending on which base you use? ]]> Sat, 04 Aug 2012 22:09:38 -0400