Tag Archives: vegan

Vegan Dondurma Ice Cream – Barbarella

Vegan Dondurma Ice Cream Recipe

Barbarella

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • 200g unroasted cashews
  • 800ml soy milk (unsweetened)
  • 3 tbsp coconut oil
  • 175g caster sugar
  • 1 vanilla pod
  • 2 tsp salep
  • Quantity: 10 scoops
  • Cook Time: 20 mins
  • Chill Time: 1 hour
  • Churn Time: 15 mins (machine dependent)

Production

Start by soaking the cashews. Cover them with cold water and leave to soak overnight.

Combine the salep, caster sugar half the milk and the vanilla pod in a pan and slowly bring to a boil (DO NOT LET IT ACTUALLY BOIL).

Drain the cashews and put them in a blender with the other half of the milk and blend until smooth.

Melt the coconut oil and add it to the blender along with the milk mixture (after you’ve removed the vanilla pod) and blitz until completely smooth.

Put the mixture in the fridge to chill and then churn once it’s properly cooled.

Vegan White Russian Ice Cream Recipe

Vegan White Russian Ice Cream Recipe

The Big Lebowski

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • 800ml coconut cream
  • Pinch of salt
  • 1 espresso shot
  • 50ml vodka
  • 200ml vegan chocolate liqueur
  • Quantity: 10 scoops
  • Cook Time: 15 mins
  • Chill Time: 1 hour
  • Churn Time: 35 mins (machine dependent)

Production

Brew the coffee to make the espresso shot.

In a pan, combine the sugarespresso shot, and half of the coconut cream and rest on a medium heat. Stir until the sugar is fully dissolved.

When the sugar has dissolved add the rest of the coconut creamsalt, half of the chocolate liqueur and half of the vodka. Bring to a boil.

Once boiled, put the mixture in the fridge to chill.

After an hour or so add the rest of the alcohol to the mix and stir in well before churning.

Post-production

Have a look at the full recipe video to get an idea of how I made it.