Making dairy-free ice cream can be a challenge, particularly when it comes to achieving the desired creaminess. Most recipes are either banana-based or coconut-based. Although I love both coconut and banana, these flavours can be overpowering. I prefer more subtle flavours.
I wanted to serve dairy ice cream with my vegan plum frangipane tart, and I knew neither coconut nor banana would go well. My heart was set on a spiced flavour. I can say it turned out rather well.
Jump to:
A Dairy-Free Vegan Ice Cream Subtly Flavoured With Spices
I have been experimenting with a dairy-free ice cream recipe for a while. It has been fun trying to incorporate foraged ingredients for flavour. However, this particular spiced flavour was chosen to accompany my plum tart. A combination of cinnamon, cardamom and bay gives it enough depth in terms of flavour, but it is by no means overpowering.
To achieve the texture and creaminess I was looking for in this ice cream, I opted for oat cream. Fortunately, Oatly has introduced whippable oat cream. It is this oat cream that gives this ice cream its creaminess.
The flavours of this ice cream pair very well with crumbles, tarts, or galettes.
Do give it a go, it is very easy to make.
Paring Suggestions
Related Recipes
๐ Recipe
Dairy Free Ice Cream Flavoured With Spices
Ingredients
- 250 ml Oat Cream
- 250 ml Whippable Oat Cream
- 50 g Demerara Sugar
- 1 stick Cinnamon
- 4 Green Cardamom
- 2 Bay leaves
Instructions
- In a saucepan bring the oat cream, sugar, cinnamon, cardamom and bay leaves to a rapid boil.
- Simmer for two or three minutes, stirring constantly from the bottom.
- Set aside to cool and infuse for an hour or so.
- Strain out the spices and discard.
- Transfer to a freezer-safe container and mix in the whippable oat cream.
- Freeze for a 6 hours till set, or overnight.
- In a blender add the frozen ice cream and blend.
- Transfer the blended ice cream back to the container and freeze again for about six hours or till set.
- Once set, the ice cream is ready to be served.
Nutrition
Recipe Notes
If this ice cream is left in the freezer for too long, it will firm up and become difficult to scoop. If this happens, just let it stand at room temperature for a few minutes, and it will be easier to scoop.
Although this dairy-free ice cream is quite creamy, it will not be as creamy as dairy ice cream. This is because the fat content in the ice cream is very low. But that's not a bad thing.
You can alter the flavour of the ice cream by removing or changing the spices. I use this ice cream as a basic recipe for a variety of different flavours, so be creative!
Leave a Reply