Thursday, 10 April 2014
Coconut Ice Cream
OK, so it may not quite be the time of year for ice cream yet. . . but it sure is close!
If anyone has seen my old blog. . . before I became fully vegan, way back in the beginning when I began exploring different vegan food, you will have seen my first attempts at vegan ice cream.
I made one with coconut milk, and one with rice milk (I called it "rice cream" ; yeaa I know, I'm witty!).
I'd managed to get the texture about right, but when it lived in the freezer, you needed to let it defrost for about 15 minutes before you served it, mainly because it froze SOLID almost like a sorbet.
Then a couple of weeks ago I saw Ashley's post on ice cream and I had a bit of a "dammit! why didn't I have that genius idea??!?" moment.
What a bloomin genius move!
in adding the alcohol (it's only a minute amount) the freezing point is lowered slightly, and doesn't freeze like a block.
In all honesty as much as I love Ashley's blog. . . I was slightly jealous I hadn't thought that one through.
I didn't decide to make ice cream to keep in the freezer until summer. . . oh no!. I'm currently having a few problems with my wisdom teeth *sad face*! They've been coming through for yeeearrrsss. . and every now and then decide that they want to come through a little more.
To be honest with you, I've been getting a little bored of eating on one side of my mouth. . it's awkward! (a lot of banana smoothies have been consumed of late!)
So whilst everyone is still waiting for summer. . . I'm going to eat ice cream! . . . in spring!