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Homemade Vegan Ice Cream

Homemade Vegan Ice Cream

9th October 2020
By: Vasia - Ulu Hye

Hot summer days in Aus are just around the corner, and we've even been blessed with a few early beach days already. There's no better post-beach treat like a nice cold vegan ice cream! 

These vegan ice creams are super easy to make and free from refined sugar. No need to have milk on hand, just add a dollop of the base into your blender with the rest of your ice cream ingredients! 

We love adding protein powder to our treats. The protein component helps us feel full, helps stabilise our blood glucose levels and, being vanilla, is delicious without being overly sweet. Enjoy!

 

What you'll need

  • 4 ice-cream moulds
  • Popsicle sticks
  • a blender or food processor

Ingredients

Topping

Directions

  1. Place all ingredients in your blender or food processor and process until you have a smooth, lump-free consistency

  2. Pour mix into your ice cream mould and smooth out any lumps or bumps

  3. Pop into your freezer overnight or for at least 4-6 hours

  4. About an hour before you want to eat your ice creams, double boil the dark chocolate and melt

  5. Once melted, place into the fridge to cool down. This will make dipping your ice creams easier. Don’t cool down so much that it solidifies – you still want to be able to pour

  6. Decorate your ice creams how you like. We did the following –

    - dip ice cream into the chocolate and cover completely, then sprinkle activated buckwheat on top
    - dip the top of your ice cream and drizzle chocolate across, forming zig-zag lines
    - dip ice cream into chocolate, covering completely and sprinkling cocoa dust on top
    - dip ice cream into cocoa dust, covering completely

  7. Consume straight away or pop back into the freezer for later!

 

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