Vegan vanilla ice cream
Easy home made vegan vanilla ice cream
Servings: 4
Calories: 322kcal
Ingredients
- 400 ml soy milk
- 3 tbs corn starch
- 3 tbs rapeseed oil
- 5 ml vanilla powder
- 250 ml soy cream
- 150 ml caser sugar if you don’t have caster sugar, just blend regular sugar for a few minutes and you’ll have caster sugar
Instructions
- Pour the soy milk into into a pot and sift in the corn starch. Stir and cook.
- Let simmer until the liquid has a thicker consistency.
- Remove the pan from the stove and let it cool completely.
- Add oil, vanilla powder, soy cream and sugar and mix well.
- Taste and add more sugar and vanilla powder to taste.
- Pour the batter into the ice cream maker and let the ice cream maker work until the ice cream is too thick for the machine to stir. If you do not have an ice cream machine, see the instructions above.
- Pour the ice cream into another container and place in the freezer until it is completely frozen.
- Serve with sprinkles, sauce or or eat it just as it is!
Notes
Keep in mind that home made ice cream often is harder than purchased ice cream, so let it be in room temperature for a while before it’s served.
Nutrition
Calories: 322kcal | Carbohydrates: 35g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Sodium: 93mg | Potassium: 262mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 402IU | Vitamin C: 7mg | Calcium: 146mg | Iron: 1mg