These two or three times after eating this ice, my body rebelled. I lost my appetite My interior felt like a washing machine in a quick wash. I wanted to surrender. I had to surrender once. In the words of Taylor Swift, Dairy and I are never together again.
In these two years that I made these (literally) poisonous mistakes, I also tried to find out how I can make my own ice cream without dairy products. I bought an ice machine that stirred the mixture for 45 minutes in a cold environment. Time after time, everything I had left behind after 45 minutes was fine mud.
What was he doing wrong? I saw how others created their own ice cream at home. I changed my ingredients, left the machine and did a little cooking. Twenty-four hours later I was happy. Free from dairy products and gluten.
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Relatively easy to produce with minimal ingredients. It only needs a blender and does not require an ice cream mixer. Cheaper than the processed ice cream that was bought in the store. The long trial-and-error problem behind this recipe makes me so happy that I can finally share something that I am proud of.
A note on one of the ingredients: the vanilla paste has a viscous, thick consistency and has real vanilla seeds, the same black spots that are visible in the premium vanilla ice cream. The essence of vanilla, although cheap and easy to obtain, is made artificially.
The vanilla paste offers a kind of intermediate layer between the essence and the real and expensive vanilla pods, while giving the end product a real taste.
Vanilla Pasta is available in most bakeries. Otherwise, vanilla essence must also be the trick in the same proportion. This ice cream has a pronounced coconut flavor.
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If you want to play with different flavors, I recommend cocoa powder, chocolate pieces, peppermint oil, green tea powder, strawberry puree or tropical fruit such as passion fruit or mango. But keep the vanilla flavor, which improves the taste that you add.
Have you seen something better? This ice has illuminated my entire world. And now it can also be yours.
A rich and rewarding ice cream that, although it takes some patience to freeze, requires no blender. It makes 1.5 liters. Perfect to accompany with fresh fruit, pastries, pasties and hot desserts and make Affogato!
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Step 1: Take 2/3 cup of coconut cream from 1 liter of coconut cream.
Step 2: Put a small pot of brown sugar, arrowroot powder and salt.
Step 3: Heat at medium to low temperature for 10-12 minutes, stirring occasionally to avoid agglomeration and burns. The mixture should begin to bubble and become thicker in consistency. You must strive for a sticky, sticky texture.
Step 4: Remove from heat and reserve to cool.
Step 5: Pour the cashew nuts and place them in a blender with water. Mix until it becomes a coarse paste.
Step 6: Stop the blender and slowly add the remaining coconut cream.
Step 7: Turn off the blender and place the lid on the blender.
Step 8: Prepare to add your cooked mixture. Turn on the blender, remove the lid and slowly pour the cooked mixture into the middle of the vortex (the "hole" created by the strength of the mixture).
Step 9: Switch off the blender if you notice that your ice cream mix is evenly mixed.
Step 10: Pour into a plastic container and leave it in the freezer for 12 hours.
Step 11: Remove it after 12 hours from the freezer and stir well with a spoon until the new frozen consistency is the same. As a result, the ice crystals formed are broken and a softer ice is formed.
Step 12: Put it back in the freezer and wait at least 12 hours to freeze it again and ready to eat.