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This is a relatively fast and easy ice cream recipe, although if you use the advanced vegan cream substitute option you’ll really be bumping up against the 5 minute mark. If you hurry.
I’m not sold on veganism, but that’s an opinion. My mom is lactose intolerant and for her, cream-free ice cream recipes give her an option to enjoy summer treats with the rest of us. Variety is the spice.
5 minute ice cream, the raspberries and heavy cream version
This particular recipe is extremely modular; there are several choices you can make to get different flavours and even different textures. Try what your diet will allow – if you’re not vegan, give the vegan version a shot sometime just to see if you like the subtle difference. If you eat it as soon as it’s ready, try refrigerating it for a day and see if you like the ‘hard ice cream’ version as much as or better than the ‘soft’ one.
Part 1 – Sweetener
To make the ice cream sweet, you can use 1/2 a cup of one of these:
- sugar
- splenda
- agave nectar
Agave nectar (or agave syrup) looks like honey, but it’s 1.4 to 1.6 times sweeter than sugar. Splenda is an artificial sweetener made from sugar; it tastes like sugar, it’s low calorie, and it’s not aspartame.
Part 2 – Cream
This is the ‘cream’ part of the ‘ice cream’. Use 2/3 cup of:
- heavy cream
- coconut milk with the fat (vegan friendly, simple)
- vegan cream substitute (also vegan friendly, duh, but advanced) – see below
Part 3 – Fruit flavour
I package / bag of frozen strawberries, raspberries, blueberries, or whatever fruit you like. Frozen, blended bananas are also popular.
Making The ice Cream
Blend the 1/2 cup sweetener, 2/3 cup cream (or substitute), and 1 bag or package of fruit in a food processor. Whip until the sound turns to a steady, smooth hum.
Yup, that’s it.
Serve and eat as soft-serve ice cream, or chuck it in the fridge for a day and it’ll have a texture more like ‘regular’ ice cream.
Enjoy!
Vegan Cream Substitute
- 3/4 cup vanilla (or unsweetened) soy milk
- 1 tablespoon lemon juice
Blend for a minute and a half on high. Keeping the blender going on high, mix in 1 cup of sunflower oil (or 1/4 almond and 3/4 sunflower oil) with 1/2 teaspoon vanilla extract and a tablespoon maple syrup.
Add this mixture very slowly, in one thin stream, still blending on high and keep blending until it gets really thick. (it should get thick as you get to the end of the oil)
Digg it!
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4 Comments
Yum. As soon as we return “home” I’m going to give this a try. It sounds yummy. Thank you, D’Arcy.
So, is the coconut milk a substitute for the heavy cream, or an addition? I love ice cream, but I avoid it because of the heavy fat content. I dislike sherbet, so frozen yogourt is the only option, and not a very tasty one at that. I suppose the vegan option would work well as a low-fat substitute. Have you tried this and does it really taste like ice cream?
They’re all either/or. Use sugar OR splenda OR agave, use heavy cream OR coconut milk OR the advanced vegan cream substitute.
That won’t help with lowering fat, as coconut milk and sunflower oil still have fat in them. But as I’ve said several times on this blog, “low fat” doesn’t always mean “healthier”. In many cases the “low fat” alternatives have the same or more calories, and more simple carbs which will result in more fat stored on your body.
In fact the occasional fat from cream, coconut milk, or oils like sunflower oil are actually beneficial and can help reduce the risk of heart disease.
I made the “ice cream” today. It really IS tasty. I found the centre of the serving to be like soft serve ice cream, but the edges were more like a smoothie. After sampling it, I put it in the freezer like I would have regular ice cream. I took it out and put it in the fridge during dinner and had some for dessert. It had a nice, firm ice creamy texture. While I made blueberry “ice cream” the coconut flavour came through as well. It was VERY tasty – - – a “keeper.” for sure.
I think I’ll experiment with the options and flavours and see what other taste sensations develop. Thanks for providing this great non-dairy alternative.