How can i make vegan ice cream?!
without egg,milk,and any presservetive!.!.
can u tell me the webWww@FoodAQ@Com
can u tell me the webWww@FoodAQ@Com
Answers:
TRy making sorbet!.It is a yummy , satisfying option and can be made in a multitude of flavours!.Heres one to get u going!.
INGREDIENTS
1 ? cups castor sugar
1 cup water
2 tablespoons lemon juice
2 mangoes, peeled, chopped
1 punnet strawberries
shaved fresh coconut
METHOD
Combine sugar and water in a small saucepan; stir over a medium heat, without boiling, until the sugar is dissolved!. Bring to the boil, simmer, uncovered, for 2 minutes!. Divide the sugar syrup in half; add the lemon juice to one half!. Refrigerate the syrups until completely cold!.
Line two deep 20cm square cake pans with plastic or freezer wrap!.
Blend or process the mango flesh with the lemon sugar syrup until smooth!. Pour into one of the prepared pans; freeze until firm, about 3 hours!. Remove from the freezer and process again until smooth!. Return to the pan again and freeze until firm!. Repeat once more for a really smooth sorbet!. Or, churn in an ice-cream machine following the manufacturer’s instructions!.
For the strawberry sorbet, process the strawberries with the plain sugar syrup til smooth; push the mixture through a sieve into a jug!. Pour into the second prepared pan!. Repeat freezing process as for the mango sorbet!.
Thinly slice half the extra mango; blend or process the flesh of the remaining half!.
When both sorbets are completely frozen, invert onto a platter!.Serve with extra chopped fruit and a sprinkling of coconut!.
Enjoy and have fun experimenting!!!!!Www@FoodAQ@Com
INGREDIENTS
1 ? cups castor sugar
1 cup water
2 tablespoons lemon juice
2 mangoes, peeled, chopped
1 punnet strawberries
shaved fresh coconut
METHOD
Combine sugar and water in a small saucepan; stir over a medium heat, without boiling, until the sugar is dissolved!. Bring to the boil, simmer, uncovered, for 2 minutes!. Divide the sugar syrup in half; add the lemon juice to one half!. Refrigerate the syrups until completely cold!.
Line two deep 20cm square cake pans with plastic or freezer wrap!.
Blend or process the mango flesh with the lemon sugar syrup until smooth!. Pour into one of the prepared pans; freeze until firm, about 3 hours!. Remove from the freezer and process again until smooth!. Return to the pan again and freeze until firm!. Repeat once more for a really smooth sorbet!. Or, churn in an ice-cream machine following the manufacturer’s instructions!.
For the strawberry sorbet, process the strawberries with the plain sugar syrup til smooth; push the mixture through a sieve into a jug!. Pour into the second prepared pan!. Repeat freezing process as for the mango sorbet!.
Thinly slice half the extra mango; blend or process the flesh of the remaining half!.
When both sorbets are completely frozen, invert onto a platter!.Serve with extra chopped fruit and a sprinkling of coconut!.
Enjoy and have fun experimenting!!!!!Www@FoodAQ@Com
Vegan Soy Ice Cream
prep time: 5-10 minutes | cooking time: 25 minutes freezing time | makes 3 cups of vegan ice cream
This vegan soy ice cream recipe is easy to make, infinitely customizable, and has a luxuriously creamy texture!.
It was developed by the head chef at Goodbaker Gourmet, where we make the world's best organic vegan baking mixes!. We wanted something to enjoy with our vegan cake and cookie mixes!.!.!.
Equipment:
- Blender or food processor
- Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50)
Ingredients
1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt
Between 3/4 to 1 cup plain soy milk
1/3 cup maple syrup or brown rice syrup (or a combination)
2 tsp vanilla
Directions
Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth!. Blend in any desired flavoring ingredients (see below)!. Pour into your ice cream machine, and freeze following the manufacturer's instructions!.
Add-ins:
For various flavors, add to the food processor:
For Banana Soy Ice Cream, blend in 2 ripe bananas
For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries!.
For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained)!. You may want more sweetener!.
For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up)!.
Use your imagination to come up with new flavors!
Flavored liquers or syrups are a great way to add punch!. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder!.!.!.
Reviews (add your own)Www@FoodAQ@Com
prep time: 5-10 minutes | cooking time: 25 minutes freezing time | makes 3 cups of vegan ice cream
This vegan soy ice cream recipe is easy to make, infinitely customizable, and has a luxuriously creamy texture!.
It was developed by the head chef at Goodbaker Gourmet, where we make the world's best organic vegan baking mixes!. We wanted something to enjoy with our vegan cake and cookie mixes!.!.!.
Equipment:
- Blender or food processor
- Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50)
Ingredients
1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt
Between 3/4 to 1 cup plain soy milk
1/3 cup maple syrup or brown rice syrup (or a combination)
2 tsp vanilla
Directions
Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth!. Blend in any desired flavoring ingredients (see below)!. Pour into your ice cream machine, and freeze following the manufacturer's instructions!.
Add-ins:
For various flavors, add to the food processor:
For Banana Soy Ice Cream, blend in 2 ripe bananas
For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries!.
For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained)!. You may want more sweetener!.
For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up)!.
Use your imagination to come up with new flavors!
Flavored liquers or syrups are a great way to add punch!. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder!.!.!.
Reviews (add your own)Www@FoodAQ@Com
Equipment:
- Blender or food processor
- Ice cream machine
Ingredients
1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt
Between 3/4 to 1 cup plain soy milk
1/3 cup maple syrup or brown rice syrup (or a combination)
2 tsp vanilla
Directions
Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth!. Blend in any desired flavoring ingredients (see below)!. Pour into your ice cream machine, and freeze following the manufacturer's instructions!.
Add-ins:
For various flavors, add to the food processor:
For Banana Soy Ice Cream, blend in 2 ripe bananas
For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries!.
For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained)!. You may want more sweetener!.
For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up)!.
Use your imagination to come up with new flavors!
Flavored liquers or syrups are a great way to add punch!. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder!.!.!.Www@FoodAQ@Com
- Blender or food processor
- Ice cream machine
Ingredients
1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt
Between 3/4 to 1 cup plain soy milk
1/3 cup maple syrup or brown rice syrup (or a combination)
2 tsp vanilla
Directions
Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth!. Blend in any desired flavoring ingredients (see below)!. Pour into your ice cream machine, and freeze following the manufacturer's instructions!.
Add-ins:
For various flavors, add to the food processor:
For Banana Soy Ice Cream, blend in 2 ripe bananas
For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries!.
For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained)!. You may want more sweetener!.
For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up)!.
Use your imagination to come up with new flavors!
Flavored liquers or syrups are a great way to add punch!. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder!.!.!.Www@FoodAQ@Com
VegeMix!!! If you have a VegeMix you can make ice cream -- I've done it and it is fun!. The Vege Mix is expensive but it is very versatile (consider it for your future cooking endeavors)!.
HTH!.Www@FoodAQ@Com
HTH!.Www@FoodAQ@Com
http://www!.theppk!.com/recipes/dbrecipes/!.!.!.
Good luck!. o-o;Www@FoodAQ@Com
Good luck!. o-o;Www@FoodAQ@Com
www!.veganrepresent!.com/forums/archive/in!.!.!.Www@FoodAQ@Com
blend frozen bananas till smooth add a few spoons of choc powder (hope there is a vegetarian one!?) and freeze again !.
this actually tastes like ice cream i made it when i was on a diet!.Www@FoodAQ@Com
this actually tastes like ice cream i made it when i was on a diet!.Www@FoodAQ@Com
Don`t forget one thing though and that is, the moment have perfected the blend to your satisfaction, invite me down to taste it!.!. Okay!!.Www@FoodAQ@Com
Gross, why would you want to do that to ice cream!?Www@FoodAQ@Com