The best ice cream I’ve ever tasted. Lovely, full caramel flavour. But wait, it tastes a bit like iced coffee too, even though it doesn’t contain coffee at all.
You can buy arrowroot from import stores and from iHerb. It’s not completely necessary but it does give the ice cream better consistency, so I wouldn’t skip it.
If you haven’t got an ice cream maker, you’ll have to stir the ice cream every 15 minutes whilst it’s in the freezer. I recently bought my ice cream maker at Obs for 299, – kr (Waves). Recommended!
- 250 ml soy milk
- 2 tbs arrowroot powder
- 225 grams brown sugar
- 2 tbs vegan margarine
- 1 tbs vanilla extract
- 600 ml vegan cream (for example 3 packs of Visp, or same amount Alpro cream for a gluten free version)
This is how you do it:
- Mix 50 ml of the soy milk with the arrowroot powder and set aside.
- Mix together brown sugar, margarine vanilla extract in a small saucepan, and heat up on medium heat whilst stirring for about 5 minutes, until the mixture is bubbling, and the sugar has melted. Be careful to not let it get burned.
Add 200 ml of the cream, and whisk together until it’s well blended. Set aside.
Add the rest of the soy milk and the cream to another saucepan, and heat up on medium heat. Remove from the stove when it’s boiling and add the arrowroot-milk. Stir well. It should start to to thicken.
- Add the caramel mixture to the soy milk and arrowroot mixture and stir well. Leave it in a cool place for a couple of hours until it’s cool. It’s very important that is cool enough. If it’s too warm then the ice cream maker will thaw quicker, and the ice cream won’t properly set.
- Pour the mixture into the ice cream maker whilst it’s on, and let it run until the ice cream is finished. This will take about 30 minutes. By then the ice cream will have the consistency of soft serve, or a bit firmer. If you want it even firmer leave the ice cream in the freezer for 30 minutes to an hour.
Or why not try it together with some quick and woderful waffles