Ok I admit I haven’t been posting for a while and yes I can see that I have been posting too many desert options on this blog, but had to post this one as the ice cream has been requested by a very special person. I instantly came up with a vegan version of this very popular ice cream kind (at least here in Germany) as it is actually very simple and ingeniously tasty as most of things from Italian cuisine. The basic recipe is very similar to butterscotch ice cream
1 cup (235 ml) soymilk – use natural soymilk preferably, with no sugar 2 tbsp arrowroot powder 150 g sugar 1 tbsp vanilla extract 2 1/2 (590 ml) soy creamer – for example cuisine from Alpro Soya 100 g of finest dark bitter chocolate (60 % cocoa at least)
1. In a small cup combine 1/4 (60 ml ) soymilk and arrowroot powder and set aside
2. Put soy creamer, remaining soy milk and sugar into a pot and heat it until it starts to boil. Immediately remove from the heat, add the vanilla extract and the arrowroot powder mixture. Have the mixture chilled in the fridge for at least 2-3 hours.
3. Switch on your ice cream maker, pour the ice cream mixture and meanwhile melt chocolate in clean metal bowl set over a saucepan of barely simmering water, stirring frequently, then transfer to a 1-cup glass measure. When ice cream has finished churning, carefully pour chocolate in a slow stream directly onto ice cream as it churns and continue to churn 30 seconds (chocolate will harden in steaks). Transfer ice cream to an airtight container and put in freezer until firm, at least 4 hours.