Vegan Berries Ombre Ice Cream (No churn)

You guys! I can’t believe I completely forgot about this one. This is literally the best thing I’ve found this year. I know, I know, the year has just started. I’ve always been afraid of making ice cream at home. Yes, afraid. Well, given my past experiences, it’s only natural to feel that way. I tried my first ice cream when I was around 15 I’m guessing and guess what? It was a disaster! I was making mocha ice cream and it couldn’t have been farther from being anything like that. The second time I thought, “Oh, let me try a sorbet this time.” If I’m not wrong, it was a mango sorbet. Again, too icy. So yeah you get my point. There was always something or the other wrong with it. At last, I’ve managed to make something that closely resembles an ice cream. Woohoo! 😀 Still need to work on my photography skills here though. Seriously, shooting ice cream is the toughest thing ever! It literally took me 3 days to shoot them because either the sun was too strong, or the light wasn’t right or they just melted. -.-

{Nerd alert} So before making this one, I read up a lot about the various elements of ice cream and the technicalities behind making it. Let me break it down for you. The more sugar you add, the softer your ice cream will be and thus, less likely to set. However, if you add too less of sugar, there is a risk of ice crystals formation and well, it won’t taste good. So getting the sugar level right is the key. Secondly, adding water leads to ice crystals formation which is not something we want. If using an ice cream maker, it’s no problem since it breaks down the ice crystals and gives the ice cream a smooth texture. However, we are making this without an ice cream maker. But the best part about this is that you don’t have to beat the mixture every 2 hours like you have to otherwise. Yesss! So in short: these are super super yum, very simple to make, look super prettyyyy with minimal effort and dairy freeeee! Now that’s the kind of ice cream I would love! ❤

Ombre ice cream 3.jpg

vegan-ice-cream-1

Recipe adaptation: Gemma Stanford

 

Makes: 12 scoops

Ingredients 

For the base:

  • 400 ml coconut milk (full fat)
  • 130 gms granulated sugar
  • 175 gms coconut cream, chilled
  • 1/2 tsp vanilla extract

For strawberry ice cream:

  • 1/3 of the base
  • 150 gms fresh strawberries, pureed *

For raspberry ice cream:

  • 1/3 of the base
  • 125 gms fresh raspberries, pureed and sieved

For blackberry ice cream:

  • 1/3 of the base
  • 125 gms fresh blackberries, pureed and sieved

 

METHOD

For the base:

  • Prepare coconut condensed milk first: In a heavy bottomed saucepan, heat coconut milk and sugar over low heat until the sugar has dissolved. Once the sugar has dissolved, let the mixture simmer on low-medium heat for about 30 minutes or until the milk has reduced by half and thickened. Stir occasionally to prevent the milk from sticking to the bottom, however do not scratch the bottom. (The milk will turn dark and begin to thicken- that’s exactly what’s supposed to happen. Don’t worry)
  • Remove from heat and let it cool. Pour into a jar and refrigerate for at least 3 hours or overnight.
  • Making the base: Beat the chilled coconut cream until light and fluffy for about 2-3 minutes. Add the chilled coconut condensed milk and beat for another minute until combined properly and thickened. Stir in the vanilla extract and mix well. Your base is ready. Divide into three equal portions to add the flavours.

For strawberry ice cream:

  • Mix 1/3 of the base with the pureed strawberries and give it a good whisk until well combined. You can add a few chunks of strawberries if you wish. Pour into an air tight container and freeze overnight.

For raspberry ice cream:

  • Puree the raspberries and sieve to remove the seeds. Mix 1/3 of the base with the raspberry puree and give it a good whisk until well combined. Pour into an air tight container and freeze overnight.

For blackberry ice cream:

  • Puree the blackberries and sieve to remove the seeds. Mix 1/3 of the base with the blackberry puree and give it a good whisk until well combined. Pour into an air tight container and freeze overnight. Enjoy!

 

Note:

*- Make sure to wipe the berries gently on a towel before pureeing to remove any water. Do not add water to the berries while pureeing. Water is what causes the ice crystals.

  • If you want to make only one flavour, triple the fruit for the given base.

 

 

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Classic Bourbon Butterscotch Pudding (vegan)

I know I have been away for a while now. I was taking a bit of a break from blogging because honestly, I wasn’t really feeling it. You know those phases in your life where you are damn confused and feeling uninspired and all you want to do is lay cozy in your bed, stuffing yourself with all kinds of junk possible. Well, let’s just say I was having one (or a few) of those days, coupled with a flu. However, I’m back and although I’m still struggling on the inspiration front, I’m sure it’s gonna pass. Moving on to happier topics, let’s talk butterscotch.

Butterscotch pudding 3.jpg

Butterscotch pudding 2

Butterscotch and vegan don’t really go together in the same sentence, do they? This recipe has neither the butter, nor the scotch. How is it butterscotch, you ask? Traditionally a butterscotch pudding is made with dark brown sugar, butter, milk and vanilla. This one tastes just as good, or better even, with the added benefit of being dairy free. Woohoo! In all honesty, I was a bit skeptical about this, but I’m so glad I gave it a go nonetheless. I’m not a strict vegan but I do try to eliminate as much dairy as possible from my diet. Looking for easy vegan recipes is not easy, for there are so many ingredients that still aren’t readily available here in India. Also, the focus is easy here. No fancy stuff. This pudding is just that. It literally took me 5 mins to make this, start to end. I love how smooth it is with that depth of butterscotch flavor. To give it a little texture, I added crumbled biscuits at the base. The star that makes this pudding extra special are the butterscotch chips. OH MY GOD. If you haven’t tried them, I warn you. They are HELL addictive. I have used vegan butterscotch chips here which are available on amazon. If you are not vegan, you might find them at FoodHall or INA (if you’re from Delhi). Anyhow, I would just suggest to order them on Amazon. Coming back to the chips, yes. They add so much extra flavor to the pudding along with the much needed occasional crunch. So this pudding is creamy, smooth, occasionally crunchy, unbelievably easy and so ridiculously yum!

Why the bourbon? If you’ve been reading my blogs for a while, you would know I love working with alcohol. No, I’m not an alcoholic but I love the subtle depth of flavor they add to the desserts without being too overpowering. Bourbon here does the exact. It helps balance out the sweetness of the pudding and also adds a very subtle flavor. Plus butterscotch and bourbon are a match made in heaven! 😀 If you don’t want to add bourbon, you will have to reduce the sugar a bit but trust me, I wouldn’t recommend you skipping it. Using a good quality vanilla extract makes all the difference here. I’m a very strong believer of always using good quality ingredients because they are the real deal. I know they can be a bit expensive at times but they are definitely worth it! So go ahead and give it a go because you’re so not gonna regret it 😀

Butterscotch pudding top

Butterscotch pudding 4

Recipe adaptation: PeaceLoveQuinoa

Serves: 4

Ingredients

  • 8-10 crackers (I used oatmeal hobnobb cookies), roughly crumbled
  • 3 tbsp cornflour
  • 110 gms dark brown sugar, packed
  • 1/4 tsp sea salt
  • 400 ml coconut milk
  • 3 tbsp bourbon
  • 1 tsp good quality pure vanilla extract *
  • 60 gms vegan butterscotch chips + extra for garnish
  • Grated dark chocolate, for garnish

Method 

  • Get everything together before starting since the pudding thickens very quickly.
  • Put the crumbled crackers into 4 medium glasses. Keep aside.
  • Meanwhile, mix cornflour, dark brown sugar and salt in a large saucepan. Add 50 ml of the coconut milk and place over low heat. Whisk continuously until the sugar has melted.
  • Add in the remaining coconut milk along with bourbon, stirring continuously so that no lumps form. The mixture will begin to thicken. Once the desired consistency has reached, remove from heat (approx 2-3 mins).
  • Stir in the vanilla. Let the pudding cool for a minute or two before folding in the butterscotch chips  or else they might melt into the pudding.
  • Pour into the prepared glasses and cover with cling film wrap. Refrigerate for at least 4 hours or overnight for the pudding to set. (I like to refrigerate mine overnight. It helps the flavour to develop better.)
  • Garnish with grated dark chocolate and more butterscotch chips if you wish. Serve cold. Enjoy!

 

 

If you like hearing from me, please show some love by hitting the follow button. You can also check out more drooling pictures, updates and behind the scene stories on Instagram and Facebook! xx

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