Today we made a little walk and every time we passed an ice cream shop, we saw people lining up in really long queues. In Germany spring means ice cream. Unfortunately the vegan options are not that great, so I decided to make my own batch. I was very torn between my old favourite, the chocolate peanut butter ice cream from the now inactive browniepoints blog and a new flavour that was spinning around in my head. In the end curiosity won and I started to work on my own creation. But you should definitely try the chocolate peanut butter ice cream, it is really good.
My favourite ingredient for ice cream is coconut milk. It has a good amount of saturated fat, which adds great texture and a creamy and buttery taste. In combination with lime the result is something very similar to buttermilk ice cream: creamy, fresh and light. I added a bit of pectin as a thickening agent, but I am pretty sure you can make the ice cream without. I have said this before and I’ll say it again, you can make this ice cream without an ice cream maker. Simply place the mixture in your freezer and stir vigorously every hour until your ice cream is frozen. This will help to break down the ice crystals and add some air to your ice cream.
Coconut-Lime Ice Cream
120g/4.3 oz. firm tofu
1/2 cup lime juice
2 1/4 cups sugar
2 teaspoons pectin or 1/4 teaspoon guar gum (xanthan gum)
1 pinch salt
2 cups coconut milk
1 teaspoon lime zest
In a blender or food processor, combine tofu and lime juice and blend well. Add sugar and blend again. Add pectin and blend until everything is combined well. Stir in salt, coconut milk, and lime zest. Place in the freezer for one hour. Transfer to your ice cream maker and freeze according to manufacturer’s directions.
We served our ice cream with fresh coconut waffles.
Coconut Waffles (makes 5-6 regular waffles)
200 g (1 2/3 cups) all-purpose flour
50 g (1/4 cup) sugar
1 1/2 teaspoons baking powder
1 pinch salt
50 g (1/4 cup) melted and cooled coconut oil
60 ml (1/4 cup) coconut milk
240 ml (1 cup) soy milk
1 teaspoon vanilla extract
50 g (1/2 cup) dried, shredded coconut
In a bowl combine flour, sugar, baking powder, and salt. Mix well and add coconut oil, coconut milk, soy milk, and vanilla extract. Stir until combined and fold in coconut. Preheat waffle iron, brush with oil and cook according to waffle iron directions.