Veganbaking.net - The Hows and Whys of Vegan Baking
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Vegan Vanilla Ice Cream Mattie

Written by Mattie    
 
4.8 (21)
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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.
Reviewed by Gilly August 25, 2012

Cashews mmmm now we're talking! (and UK corn syrup

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.

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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?
Reviewed by Julianne August 04, 2012

Thanks!

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?

Owner's reply

Hi Julianne! The redundant use of 1/2 teaspoon of xanthan gum is a typo and has been corrected. Also, be sure to use regular silken tofu, not Mori-Nu boxed tofu. The Mori-Nu stuff has a significant amount of starches that will inhibit the ice cream from hardening adequately. Thanks!

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I made this over the weekend and, as we don't have corn syrup in the UK, I had to use agave nectar. I didn't have cocoa butter so used an extra 1 tsp oil, as suggested. I used regular soya milk (ie not branded as low-fat).

Although the taste of the ice cream was lovely, the texture wasn't so great as it had an icy mouthfeel. I'd treated myself to a spanking new £200 Cuisinart self-freezing machine, so I'm hoping that wasn't the cause of the problem, but as no-one else has mentioned a problem with texture I wondered if the fat content of the soya milk might be to blame. Can you please tell me what percentage of fat is in standard US soy(a) milk?
Reviewed by Julianne July 31, 2012

Icy result - down to soya milk?

I made this over the weekend and, as we don't have corn syrup in the UK, I had to use agave nectar. I didn't have cocoa butter so used an extra 1 tsp oil, as suggested. I used regular soya milk (ie not branded as low-fat).

Although the taste of the ice cream was lovely, the texture wasn't so great as it had an icy mouthfeel. I'd treated myself to a spanking new £200 Cuisinart self-freezing machine, so I'm hoping that wasn't the cause of the problem, but as no-one else has mentioned a problem with texture I wondered if the fat content of the soya milk might be to blame. Can you please tell me what percentage of fat is in standard US soy(a) milk?

Owner's reply

Hi Julianne! I started making this ice cream more often recently and I noticed that it is in fact a little on the icy side. I just totally revamped it to make it more creamy. I also introduced an option to use either soy or cashews as a base. Both versions have the same level of creaminess. Thanks for your input and enjoy your self-freezing ice cream machine! I'm jealous.

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I mean...you're delving into the kitchen chemistry of this is just *fantastic.* You're probably the best thing to happen to veganism (baking-wise, anyway) since its inception.
Rating 
 
4.0
Reviewed by Psuke June 29, 2012

Marry me

I mean...you're delving into the kitchen chemistry of this is just *fantastic.* You're probably the best thing to happen to veganism (baking-wise, anyway) since its inception.

Owner's reply

Thanks so much Psuke!

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I didn't have the vanilla beans, so I used 3 tsp vanilla extract and substituted corn oil for the canola oil. I loved the result, it was so fluffy and there was no soy aftertaste.
Rating 
 
5.0
Reviewed by S June 12, 2012

I didn't have the vanilla beans, so I used 3 tsp vanilla extract and substituted corn oil for the canola oil. I loved the result, it was so fluffy and there was no soy aftertaste.

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Since making the transition from vegetarian to vegan about 7 months ago I've been on a quest to replicate good dairy ice cream. I was always a fan of Ben and Jerry's so that's what I've been trying to duplicate. My husband is a fan of ice milk and likes his ice cream rather less creamy and he declared this a winner. I really liked it but I think I might have to sneak in some cashew cream or something to give it a little more creaminess. The taste was superb and very vanilla-ish. Great job!!
Gilly Reviewed by Gilly November 30, 2011
Last updated: December 03, 2011
Top 10 Reviewer  -   View all my reviews (9)

Damned good!

Since making the transition from vegetarian to vegan about 7 months ago I've been on a quest to replicate good dairy ice cream. I was always a fan of Ben and Jerry's so that's what I've been trying to duplicate. My husband is a fan of ice milk and likes his ice cream rather less creamy and he declared this a winner. I really liked it but I think I might have to sneak in some cashew cream or something to give it a little more creaminess. The taste was superb and very vanilla-ish. Great job!!

Owner's reply

Hi Gilly! I just redesigned this recipe to be significantly more creamy. There is also now a choice to use either soy or cashews as a base. Thanks for your input!

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Really awesome article. Just wondering...I want to attempt a chocolate guinness ice cream. Any ideas on how I could keep this creamy (by adding the agave or the oil?). I assume the addition of guinness is going to increase the amount of ice crystals.....
Rating 
 
5.0
Reviewed by Melissa McMahon August 23, 2011

Really awesome article. Just wondering...I want to attempt a chocolate guinness ice cream. Any ideas on how I could keep this creamy (by adding the agave or the oil?). I assume the addition of guinness is going to increase the amount of ice crystals.....

Other Info

Owner's reply

Hi Melissa, The addition of the Guinness will actually reduce ice crystal formation due to the alcohol. Alcohol freezes at a significantly lower temperature than water. If you use Guinness, I would substitute it for the water used in the recipe. Sounds yum!

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Best ice cream ever! Have made it 3 times already - only change I made was to reduce the sugar YUM!
Rating 
 
5.0
Reviewed by Petite Treats August 18, 2011

DIVINE ice cream

Best ice cream ever! Have made it 3 times already - only change I made was to reduce the sugar YUM!

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