There's been quite a lot of excitement recently with new brands of vegan ice cream appearing in the shops. They're not always that easy to find though and I've got no chance of getting something home from Manchester to Glossop without it melting. So, when I saw this book for £2 in The Works the other week I snapped it up. I was drawn to it as Ginger's Comfort Emporium is a local Manchester based company and I've sampled one of their delicious sorbet pops at a street fair. There are actually a few vegan recipes in the book but there are also plenty that can be veganised by subbing coconut milk.
I couldn't wait to get started and as soon I got home I veganised this Salted Caramel Peanut Butter icecream. I don't have an icecream maker but this worked fine without one. You make the mixture in a pan then after it's cooled put it in the freezer taking it out every half hour to give it a stir (do this about four times and then leave it overnight).
We had it to celebrate what would have been Elvis's 80th birthday along with peanut butter blondies from Vegan Cookies Invade Your Cookie Jar. It's a super easy recipe and is online here on the Post Punk Kitchen website. I topped the blondies with these Maple Bacon Flavour mixed nuts we found in Tesco for £1.
I don't know if I'll ever buy shop bought ice cream again! I think I'm hooked and searching around on the internet the next week I came across this recipe for Vegan Chocolate Stout Icecream. I omitted the coconut but I bet it would taste great with it. Beermoth, a specialist beer shop in Manchester's Northern Quarter supplied the vegan friendly stout. It's Fade To Black from the Lefthand Brewing Co.
If you like chocolate and you're a stout fan you really must try this. It has amazing flavours. Seriously, I couldn't stop thinking about it at work and couldn't wait to get home!
We had it again with some of the blondies I'd frozen and also in cornets. Each of the icecream recipes made 6 servings so were perfect for treats over the weekend. The only problem I have now is deciding which flavour to have a go at next. Any suggestions?