Vegetarian Ice Cream
Galaxy Ice Cream
A dairy-free galaxy ice cream with black colouring and sprinkles.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 415 ml | 14 oz | unsweetened full-fat coconut milk | |
| 100 g | ½ cup | granulated sugar | |
| 3 g | 1 tsp | vanilla | |
| black, purple and blue food colouring | |||
| black sprinkles, for a garnish |
Ingredients
Method
- Shake or stir the can of coconut milk. Put the coconut milk, sugar and vanilla in a medium bowl. Whisk until well combined and the sugar has dissolved.
- Divide the base between three small bowls, a little over ½ cup in each. Colour the first bowl black, the second purple and the third blue with food colouring, to the shades you like.
- Keep the purple and blue bases in the fridge.
- Pour the base into a Creami pint. Put the lid on the pint and freeze for about 3 hours, until solid.
- Take the purple base out of the fridge and pour it into the pint on top of the frozen black base. Put the lid on the pint and freeze for about 3 hours, until solid.
- Take the blue base out of the fridge and pour it on top of the frozen purple base. Put the lid back on and freeze for about 16 hours more, until completely solid.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 297 kcal
- Fat
- 21 g
- of which saturates
- 19 g
- Carbohydrate
- 28 g
- of which sugars
- 25 g
- Fibre
- 0 g
- Protein
- 2 g
- Sodium
- 15 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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