Easy Vegan Ice Cream
Indulge in this delightful vegan-friendly ice cream from the Clearspring Kitchen. Made with the richness of coconut milk, the sweetness of rice malt syrup and the unique umami flavour of white miso paste.
This trio of ingredients is all you need to whip up this extraordinary ice cream at home – no ice cream maker required!
The key to a perfect texture is to chill the coconut milk and the mixing bowl before you start and mix quickly. Once prepared, store in a sealed container in the freezer and enjoy within a week.
Energy-boosting treat
Coconut milk is high in Medium-Chain Triglycerides (MCTs), a form of fat that the body can use for immediate energy.
It also contains lauric acid, known for its anti-microbial properties, which can help kill harmful pathogens like bacteria, viruses and fungi, supporting the immune system.
Natural sweetness
Rice malt syrup is a natural fructose-free sweetener, making it a healthier alternative to refined sugars. It provides a slow and steady release of energy, preventing energy spikes and crashes.
Rich in essential nutrients and antioxidants
White miso paste is rich in essential nutrients like vitamin K, manganese, copper and zinc that support bone health, immune function and energy production.
Antioxidants help neutralise harmful free radicals in the body, reducing oxidative stress and lowering the risk of chronic diseases.
It also contains beneficial probiotics that promote a healthy gut.
Indulge in this healthier ice cream alternative guilt-free, knowing it tastes delicious and is good for your body too.
Enjoy the burst of flavours and the health benefits with every spoonful!
Ingredients
- 2 x cans coconut milk (800ml)
- 4 x tbsp Clearspring Organic Rice Malt Syrup
- 1 x tbsp Clearspring Organic Japanese Unpasteurised White Miso Paste
- Optional: Sprinkle of Clearspring Organic Premium Grade Japanese Matcha Green Tea Powder
- Optional: Strawberries (or other fresh berries of your choice)
Method
- Place the cans of coconut milk upside down in the refrigerator to chill for at least 12 hours.
- Pop your mixing bowl into the freezer for 20-30 minutes beforehand.
- Open the chilled cans. The coconut cream and liquid should have separated. Drain the excess liquid and scrape the solid cream into the pre-chilled mixing bowl.
- Use an electric whisk to whip the solid cream into soft peaks.
- Add the rice malt syrup and white miso and fold in slowly.
- Transfer to an airtight freezer container with a lid and freeze overnight until solid.
- Remove from the freezer five minutes before serving.
- Sprinkle some Matcha powder on top for decoration, and enjoy with berries of your choice.
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