[personal profile] radhardened
It's 9°F/-13°C outside now, with a wind chill of -3°F/-19°C, and a snowstorm's coming tonight. Perfect weather for ice cream!

In my last ice cream post, I described making a decent soy-based chocolate vegan ice cream. There are various approaches when it comes to vegan ice cream bases, and I wanted to try some of the others. How to Make Great Vegan Ice Cream makes a convincing argument that coconut cream-and-milk makes the creamiest base for vegan ice cream, so I found some coconut cream at my local H-Mart and tried out Max Falkowitz's Foolproof Vegan Vanilla Coconut Ice Cream recipe to bring to a weekly dinner night among friends.

nut-based vegan vanilla "ice cream"As I mentioned in that last post, coconut products don't agree with my vegan sweetie, so I made a second vegan vanilla ice cream to bring, this time exploring the world of nut bases. Primal Palate's Vanilla Cashew Ice Cream recipe uses almond milk and soaked-and-pureed cashews for a base. It uses maple syrup as a sweetener, and golden raisins as... well, I don't know. It doesn't use enough of them to affect the flavor or the texture. ::shrugs:: If I made it again, I'd skip 'em.

At the aforementioned dinner night, I arrived just as the people already there were finishing dinner, so I opened my container of coconut-based ice cream, set out an ice cream scoop, and grabbed myself some dinner. By the time I was finished, the coconut-based ice cream was no more. Reports confirmed my impression from the licks I'd gotten off the churning paddle: it indeed creamy, with a detectable but not cloying coconut undertone. People loved it. One person asked for the recipe. Since it was consumed so quickly I don't have a photograph for you, but I'll definitely be making this one again, it's just a matter of choosing a flavor.

Next I opened up the nut-based ice cream. The texture wasn't creamy or even scoopable, but grainy and crumbly. The few of us who tried it agreed that it had a pleasant, subtle nutty flavor, so how much you enjoy it probably depends on how important you consider a creamy texture to your frozen dessert experience. It's important to me, so I wouldn't make this again for myself, though of course I'd make it again for others who don't mind the texture. I wonder whether a consumer-grade food processor just can't make a smooth cream out of whole nuts no matter how long you keep it going. If I find any coconut-free vegan ice cream recipes based on nut butter (without bananas, which I personally dislike) I'd try them, but nut-based ice creams may need a binding agent in addition to a smoother base in order to get a good texture.
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radhardened

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