VEGAN ICE CREAM
The combination of high-fat hemp and coconut milks gives this nondairy ice cream base an ultra-creamy texture, with a taste mild enough not to obscure any flavorings. The liquid sugar (corn syrup or agave syrup) along with a little vodka help to keep ice crystals from forming, giving the smoothest texture. If you can't find hemp milk, substitute cashew milk. It has a similar fat content, though the flavor is slightly less neutral. Nondairy ice cream is best eaten within a week of freezing.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 20m
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a medium pot, combine hemp or cashew milk, coconut cream, corn syrup, sugar and salt, and bring to a simmer. Simmer until sugar dissolves, about 5 minutes. Let cool in the pot.
- Transfer to a container and stir in vodka, if using, and vanilla. Chill for at least 4 hours or overnight. Transfer mixture to an ice cream maker and chill according to manufacturer's instructions.
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