VeganDairy-freeVegetarian Ice Cream
Vegan Burnt Sugar Ice Cream
A vegan ice cream with a burnt sugar flavour, made with vegan eggs and soy milk.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 3 | 3 | vegan eggs | |
| 240 ml | 1 cup | unsweetened soy milk | |
| 120 ml | ½ cup | unsweetened vegan creamer | |
| 55 g | ¼ cup | packed dark brown sugar, plus more for garnish | |
| pinch of kosher salt | |||
| 50 g | ¼ cup | granulated sugar | |
| 15 ml | 1 tbsp | water |
Ingredients
Method
- Prepare the vegan egg as directed on the packet. Whisk the soy milk, creamer, brown sugar, salt and vegan egg together in a medium bowl until fully combined.
- Put the sugar and water in a medium saucepan over a medium heat and cook for about 5 minutes, swirling now and then, until it starts to caramelise.
- Once caramelised, slowly add the vegan egg mixture and stir gently to combine.
- Take off the heat and pour into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, cover 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.
- Serve straight away.
- Dispense into a chilled bowl or cone and serve straight away.
Nutrition per serving estimated
- Calories
- 171 kcal
- Fat
- 4.1 g
- of which saturates
- 1.7 g
- Carbohydrate
- 31 g
- of which sugars
- 26 g
- Fibre
- 0.7 g
- Protein
- 3.1 g
- Sodium
- 120 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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