Creamy Vegan Ice Cream
Sun butter is the stuff that makes really good vegan plant based ice cream! Sun butter is primarily just roasted sunflower seeds, sugar, salt, some oils, fats. To get started I add three tablespoons of sunflower butter to the blender as well as two cups of filtered water. Then blend that together for a minute. Next I get a saucepan on a medium/low heat and add in the sunflower milk. I also add 500 milliliters of pea protein milk, one cup of sugar then constantly stir! I add in three and a half tablespoons of coconut oil, 30 grams of tapioca starch then whisk in really well. If you like this recipe be sure to check out this one too! and this one!
Chill
When it starts to get thicker I take it off the heat. And if it sticks to your spatula it is done, off the heat! Keep whisking it while it is cooling down. You don’t want any skin to develop. I transfer my mixture to a large mixing bowl. I use a plastic wrap to cover it up and let it chill in the fridge or maybe even the freezer for a few hours. After two hours it is chilled and even kind of frozen around the sides which is good.
Churn
While I waited for it to freeze, I threw a little bit of vanilla extract in with some vanilla beans to soften them up and add to the ice cream. Once everything is combined I add it to my ice cream maker. I add ice and ice cream salt as well. I let it churn for twenty to twenty five minutes. Then I added some cookie dough bites to mine and churn some more! Once it is done churning, transfer it to a bowl and back into the freezer to firm up! It came out amazing! It is so perfectly scoop-able. There is no way you would know this was vegan ice cream! You have to give this a try! Watch the full video here!
Making Real Creamy Ice Cream from Plants
Ingredients
- 3 tbsp sunflower butter
- 2 cup water
- 500 ml pea protein milk
- 1 cup sugar
- 3 1/2 tbsp coconut oil
- 30 grams tapioca starch
- vanilla extract
- vanilla beans
- ice
- ice cream salt
Instructions
- Add sunflower butter to blender with water, blend for a minute.
- Get saucepan on medium/low heat and add in sunflower milk, pea protein milk, sugar, and constantly stir.
- Add in coconut oil and tapioca starch and keep stirring.
- Once it gets thicker, take it off heat. Stir while it's cooling down. Transfer to mixing bowl and cover it. Let chill for a few hours in fridge/freezer.
- While waiting, mix vanilla extract and vanilla beans to soften and add to ice cream.
- Once everything is combined add it to ice cream maker with ice and ice cream salt. Churn for 20-25 minutes.
- Once done churning, let it go back into the freezer to chill then enjoy!