I cannot hold onto this recipe any longer – it must be shared! This is the BEST Ice Cream I have EVER had in my LIFE, Vegan or otherwise!! If you have an Ice Cream maker, go and make this immediately…If you don’t have one, go and buy one now, you will never want to have Ice Cream from a store ever again! I’m quite pleased with myself for coming up with this combo because it truly is a match made in heaven. For some reason I used to avoid eating anything flavoured with Passionfruit when I was younger (Granadilla to South Africans…), now I can’t imagine why! The original recipe from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love is for Lemon Cheesecake Ice Cream (which is also amazing, but still has nothing on my version!), so if for some reason you can’t get hold of Passionfruit then just substitute with the zest & juice of 1 Lemon…Apparently there is a way to make Ice Cream manually by freezing & blending every hour, over a 4 hour period – so if you’re desperate, you can give it a try & let me know how that turns out!
Ingredients:
3/4 tsp. Agar Agar powder
1/3 cup Water
fruit of 4 Passionfruits, scooped out (and extra for serving)
1 asceptic box Silken Tofu, soft
1 (80z) tub of non-dairy Cream Cheese (I use Tofutti)
2/3 cup Agave Syrup (or 1/3 cup Agave + 1/4tsp. Stevia)
1 tsp. Vanilla Extract
2 Tblsp. Soymilk
Method:
- In a saucepan, let Agar Agar soak in Water for a few minutes. Then bring to a boil and allow to cook until dissolved, about 3 mins.
- Meanwhile, in a food processor or blender, blend Passionfruit, Tofu, Cream Cheese, Agave, Vanilla Extract and Soy Milk until smooth. Add Agar Agar Water, blend again until combine.
- Cover and chill in the refrigerator for atleast 6 hours, or overnight. Then freeze in an Ice Cream maker according to directions. Freeze for a further hour or 2 if you would like a firmer texture.
Serve with some fresh Passionfruit on top.
*Welcome to Vegan Bliss….
You don’t need an ice cream maker to make smooth ice cream and no need to stir it either! Just freeze it solid, let thaw for ~30 minutes and blend in a blender or food processor. I learned this from Nonna’s Italian Kitchen, a great vegan Italian cookbook which has the best ice cream recipe I’ve ever tried, a gelato based partly on cashews. My Italian friend agreed that it was amazing.
This sounds lovely as well, it’s too bad that soy cream cheese is so ridiculously expensive (here at least). Maybe I’ll have to splurge..
Oh, that actually sounds pretty easy! I have that cookbook, will check out the recipe…The Cream Cheese here is really expensive too, but it’s DEFINATELY worth the splurge! You could try substituting it with Tofu, but it won’t be the same x
Never had a passionfruit, but this ice cream looks great!
Thanks! Where do you live that you’ve never had a passionfruit? How inspiring that you have your own bakery – my dream!
x
Good job !!!!!! Looks super yummy
FYI you’ll go crazy for the “pacojet” i use to make icecream. So easy and so simple and ice-cream/sorbets are out of this world.
Keep it up… blog looks amazing!
Thanks, love!! I want Pacojet!!!!!
xxx
Um…this looks so good. I have been on huge make-at-home ice cream kick but haven’t broken out of using a coconut milk base. I may have to try this one!
Beth, I’m crazy about making ice cream!! Also usually use the Coconut base, but this recipe is out of this world….! [But not quite as healthy as using Coconut milk
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