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.