Vegetarian Ice Cream
San Francisco Gold Ice Cream
A vanilla ice cream with a scatter of edible gold glitter.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 15 g | 1 tbsp | cream cheese | |
| 65 g | ⅓ cup | granulated sugar | |
| 5 ml | 1 tsp | vanilla extract | |
| 180 ml | ¾ cup | double cream | |
| 240 ml | 1 cup | whole milk | |
| 3 g | 1 tsp | edible gold glitter (optional) | |
| Mix-ins | |||
| edible gold glitter, for garnish | |||
| edible gold leaf, for garnish | |||
| sprinkles | |||
Ingredients
Mix-ins
Method
- Microwave the cream cheese in a large bowl for 10 seconds. Add the sugar and vanilla extract and beat with a spatula for about a minute, until it looks like frosting.
- Slowly stir in the double cream and milk until the sugar has dissolved. Whisk in the edible gold glitter.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- 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.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the chocolate chips to the hole and spin again on the mix-in program.
- Serve straight away with your favourite toppings.
Nutrition per serving estimated
- Calories
- 311 kcal
- Fat
- 24 g
- of which saturates
- 15 g
- Carbohydrate
- 20 g
- of which sugars
- 20 g
- Fibre
- 0 g
- Protein
- 2.9 g
- Sodium
- 50 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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