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 3 Vegan Nice Creams from Vegan Food & Living
Vegan Food & Living Magazine

3 Vegan Nice Creams from Vegan Food & Living

Posted Tuesday, July 25, 2017   |   1824 views   |   Food & Drink   |   Comments (0) The shades are out, the sunscreen is on and all you need to complete your summer chill is the best ice cream!

We loved the look of the 'nice cream' varieties in the August issue of Vegan Food & Living. Not only are these recipes super speedy - they're also delicious, natural and 100% cow friendly (plus they're great for dairy-free diets too). Enjoy guilt-free!

Blueberry, Coconut and Lime Ice Cream
By Aoife Howard from The Goodfood Goddess (thegoodfoodgoddess.com
Serves 4 | Prep 10 mins plus freezing | Cook none | Calories 520 (per serving)

You will need:

· 2 tins of full-fat coconut milk

· 100g (3½oz) blueberries

·  2 limes

·  75ml (3fl oz) maple syrup


1.  Place the blueberries, coconut milk and maple syrup in a blender and blitz until smooth.

2. Zest the limes and add the zest to the blender as well as the lime juice.

3. Blend again until smooth.

4. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's directions.

10-minute Berry and Banana Nice Cream
Serves 4 | Prep 10 mins | Cook none | Calories 195 (per serving)

You will need:

· 3 large bananas, sliced, frozen

· 300g (11oz) blueberries, frozen, plus extra to serve (or a frozen berry mix if you'd prefer)

· 1 tbsp light agave nectar

· 100ml (3½fl oz) almond milk


1. Combine the frozen banana slices, frozen blueberries and agave nectar in a blender.

 

2. Trickle in the almond milk a little at a time – it will help to create a smoother texture, but it will also loosen the mixture, so you want to get as close to a soft scoop consistency as possible and you may not need all of the almond milk.

 

3. Blend on high until smooth and creamy, scraping down the sides from time to time as needed.

 

4. Scoop into bowls and serve with extra blueberries on the side. Alternatively, transfer to a freezer-proof container and freeze until ready to serve.

Minty Cotton Candy Ice Cream
By Bianca Haun from Elephantastic Vegan (elephantasticvegan.com)
Serves 4 | Prep 20 mins plus freezing | Cook none | Calories 30 (per serving)

· 115ml (4fl oz) aquafaba (liquid from tinned chickpeas)

· 2 tbsp icing sugar – or more to suit your preference

· ½ tsp vanilla extract

· ¼ tsp vanilla powder (ground vanilla beans)

· ½ tsp peppermint liqueur (or extract – if you're using extract or essence, start with less and add more to taste)


1. Drain the chickpeas and place the liquid (aquafaba) in a mixing bowl.

 

2. Whisk it with a stand mixer until it reaches a stiff peak (about 5-10 minutes).

 

3. Slowly add in the icing sugar, vanilla extract, vanilla powder and peppermint liqueur and whisk again for a few minutes. At this point, it’s a good idea to taste it and to add more sugar or peppermint liqueur to your preference.

 

4. Place in a freezer-safe dish – the container I used is 25x11cm (10x4in) and 5cm (2in) deep – and put it in the freezer for at least 6 hours or overnight. (You don’t have to give it a mix every few hours, I didn’t and it turned out great.)

 

5. After that it’s good to go! Serve and enjoy immediately. The ice cream melts a bit faster than regular ice cream.

For more great articles like this get the Vegan Food & Living August issue of Vegan Food & Living Magazine below or subscribe and save.

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About Vegan Food & Living Magazine

Vegan Food & Living is a brand new magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features which will resonate with all vegans.

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