Vegan Caramelised Pear Ice Cream with Chocolate Chunks

VeganDairy-freeGluten-freeVegetarian Ice Cream

Vegan Caramelised Pear Ice Cream with Chocolate Chunks

A vegan ice cream made with caramelised pears, ginger and coconut cream, with chocolate chunks mixed in.

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Serves6
Prep27 min
Freeze24 h
Spins2
Programs Ice Cream, Mix-in

Program: Ice Cream, Mix-in

Recipe

Ingredients

Method

  1. Heat the avocado oil in a large sauté pan over a medium-high heat. After about 1 minute, add the pears, coconut sugar, cinnamon and ginger and stir until evenly coated. Turn the heat down to medium-low and cook for 10 minutes, stirring now and then.
  2. Add the vanilla extract and sea salt and cook for 1 minute more. Take the pan off the heat and whisk in the coconut cream and almond milk. Leave to cool to room temperature.
  3. Once cool, pour the base into an empty pint. Put the lid on and freeze for 24 hours.
  4. 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 press full, then select ice cream.
  5. Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the chocolate chunks to the hole and spin again on the mix-in program.
  6. Serve straight away.

Nutrition per serving estimated

Calories
305 kcal
Fat
22 g
of which saturates
12 g
Carbohydrate
27 g
of which sugars
16 g
Fibre
5.6 g
Protein
2.4 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 6 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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Adapted from Ninja Test Kitchen (SharkNinja). Ingredients are from the original recipe and the method is rewritten in our own words. Image: AI-generated, for illustration.