Healthy Vegan Ice Cream
This ice cream is not only delicious but also healthy and vegan. No sugar, milk or eggs! Note that it should be eaten within 12 hours of making it as it tends to crystallize if stored, but it tastes so good so this will not be a problem.
Ingredients
For the Ice Cream
- 400 ml coconut cream
- 100 g dried figs
For the Nougat
- 1/2 cup crushed roasted peanuts
- 3 tbsp jaggery
Method
For the Ice Cream
Soak the dried figs in the coconut cream for about one hour or a bit more. (in warm climates it is better to put the mixture in the fridge during this time).
After the figs swell and become softer put the mixture in the blender and blend. Freeze. Once it is almost frozen its ready to serve. Sprinkle nougat on top.
For the Nougat
Cook the jaggery in the pan till the jaggery melts and then cook further till it begins to bubble. Now test it by taking a little out and seeing if it is hard when cool. Cook until it is hard when you check. Add peanuts and stir in. Cool and break into small pieces. Sprinkle on top of the ice cream when serving.
Variations
Take approximately equal volumes of thick fresh coconut milk, ripe smashed bananas and dates and blend in a blender. Freeze the mixture. Let it set. Serve.
You can try this with different nut milks, or even soy milk with a little sesame butter for creaminess. Dates can be replaced with other dried fruits which should be soaked in the milk for a while before blending. Bananas can be replaced by any fruit with similar consistency (mangoes, chickoo, papaya) If you want to use a juicy fruit like pineapple then add a little more sesame butter to give the creaminess. Nuts can be added if desired.
