Vegan coffee and maple syrup ice cream
Chill completely, then churn in the ice cream maker
An espresso chilled in the fridge for half an hour, then Amber maple syrup, soy milk, and soy cream, all chilled from the fridge.
Churn in an ice cream maker for forty minutes. Without an ice cream maker, whisk by hand every half hour, four times.
1 hour
Preparation time
Dessert
Category
Low
Difficulty
4 servings
Servings
What's needed
Serves 4.
80 ml Pure Amber maple syrup
190ml soy milk
200 ml soy cream
2 fl oz espresso
20 g of maple sugar nuggets
Five steps
Coffee
Prepare it, let it cool, and refrigerate it for half an hour.
The syrup
When it is cold, add the maple syrup and mix well.
In ice cream maker
Add cold soy milk and cream directly from the fridge and, once the ingredients are well combined, pour into the ice cream maker. Churn for about 40 minutes.
No ice cream maker needed
Pour the mixture into a loaf pan and place it in the freezer. After half an hour, stir it with a spoon, put it back in the freezer, and repeat 3 more times, every half an hour.
Serves
Sprinkle maple sugar over the ice cream.
Two things to know
Everything must be cold from the fridge. A single ingredient at room temperature prolongs the churning process and causes the ice cream to crystallize.
Add chocolate chips last. They melt into the mixture; they remain crunchy on top.
The ingredient
The variety used in this recipe. Amber, rich taste: it can be tasted alongside other flavors without overpowering them.
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