I bring you the secret to perfect Vegan Ice Cream: Coconut Milk & Agar Agar! Thanks to re-discovering an old Cookbook burried amongst my collection (The Ice Dream Cookbook), I am now churning sublime frozen dessert with this combo. Agar Agar, derived from Algae, is a vegetarian substitute for Gelatin (which basically comes from the boiled bones, skin, tendons, etc. of animals). It helps to improve the texture of the Ice Cream mixture, and stops it from icing too much once you freeze it. You should be able to find it in most Health Stores – it can be found as powder or flakes, but the powder form dissolves much faster and is used in this book. You can choose any Berry you like, but Blackberry & Blueberry blend well together…There’s a definate hint of Coconut due to the Milk used, but it works well with the flavours and creates a smooth, velvety texture. This honestly tastes like genuine Gelato!
1/3 cup Water
3/4 tsp. Agar Agar powder (or 4 1/2 tsp. flakes)
1 cup Blueberries
1 cup Blackberries
1/4 cup Agave Syrup
1/4 tsp. Stevia OR 1/4 cup Sugar/Agave Syrup
1 can Coconut Milk
1/4 cup Soymilk
1 tsp. Vanilla Extract
juice of half a Lemon (optional)
– Add Water to small saucepan, sprinkle with Agar Agar and let stand for 2 minutes to soften. Warm on medium-low heat, without stirring, until Agar Agar dissolves.
– Scrape mixture into a blender or food processor, and add Agave & Stevia/Sugar. Process until smooth. Add Berries, Coconut Milk, Soymilk, Lemon juice & Extract and blend until combined & smooth. Taste and adjust to desired sweetness.
– Cover and chill in your refrigerator for atleast 6 hours (or overnight), then churn in your Ice Cream maker according to instructions. Serve immediately, or cover and freeze for a few more hours for a firmer texture.
* Creamy, dreamy Bliss…