VeganDairy-freeVegetarian Ice Cream
Vegan Stracciatella Ice Cream
A vegan stracciatella ice cream with chocolate chips.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 100 g | ½ cup | sugar | |
| 240 ml | 1 cup | cashew milk | |
| 240 ml | 1 cup | coconut milk | |
| 5 ml | 1 tsp | vanilla extract | |
| 1.5 g | ¼ tsp | salt | |
| 28 g | 1 oz | vegan chocolate chips | |
| 10 ml | 2 tsp | coconut oil |
Ingredients
Method
- Put the sugar, cashew milk and coconut milk in a medium saucepan. Whisk together.
- Cook over a medium heat until the sugar has dissolved.
- Add the vanilla and salt and whisk.
- Pour the base 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.
- Put the chocolate chips and coconut oil in a medium saucepan. Whisk over the heat until melted.
- Leave the chocolate to cool to about 27°C.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the chocolate mixture to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 178 kcal
- Fat
- 6.2 g
- of which saturates
- 4.3 g
- Carbohydrate
- 31 g
- of which sugars
- 30 g
- Fibre
- 0.5 g
- Protein
- 0.7 g
- Sodium
- 200 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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