Vegan orange & stracciatella ice cream

Recipe Vegan Orange stracciatella icecream

Summertimes ask for ice creams 
Nothing better then the cold and refreshing taste of ice-cream when the the thermometer shows 30 degrees. As a non dairy or vegan eater it’s not always that easy to find good tasty ice-cream. Not even to mention affordable ice-cream.

And yes eating water popsicles skips the problem but everyone hungers a creamy rich comforting ice-cream now a then. It’s the same for dairy-free and vegan peeps as well.

It’s way easier then it looks!
No panic. I promise it;’s so easy to do this ice-cream. So get yourself to the kitchen and try this ice-cream Make sure to get some stock in the freezer for the rest of the summerly hot days to come as Summer isn’t over yet.

Do I see…
Yes you do see a ice-cream cone… And yes I can’t handle this for sure… But it makes such a nice picture… So the story in long: I just went to the cafeteria and asked kindly if i could have a few cones and what the cost would be. The man looked at me and said no ice-cream just cones? Are you sure? I told him as enticing it seems it’s not for me to eat dairy. He smiled and gave me some cones for free.

In short: I had homemade vegan ice-cream and my love ate 2 cones 😉

Happy Summer to all and enjoy while it lasts.

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Sinaasappel - stracciatella ijs- -- raw vegan, zuivel vrij

Keuken gereedschap nodig: blender = ijsmachine

Bereidingstijd: 10 min.
Soaking time: minimum 2 hour, preferably 4 hours nuts.
Ice-cream maker machine: circa 30 min.

Porties: circa 600 a 700 ml

Wat je nodig hebt:
- 1 cup cashew noten geweekt, afgespoeld en uitgelekt.
- 400 ml volle kokosmelk (60%)
- 2 sinaasappelen
- Rasp van 1,5 sinaasappelschil
- Snufje gemalen Kardemom
- Snufje Keltisch zee zout
- Theelepel vanille extract
- Kokosbloesem stroop, tussen de 1 a 2 eetlepels ( naar smaak).
- 2 acidophilus tabs (niet nodig maar zo voeg je gelijk goede probiotische culturen toe en krijg je een iets meer zuivel-achtige smaak).
- cacao nibs naar smaak

Hoe te bereiden:

1. Snijd 1 sinaasappel schoon van de schil, en snij dan de partjes tussen de membraan eruit.( dit zodat je geen harde stukjes, vliesje in de ijs terug vind later)
2. Pers de andere sinaasappel en doe het sap in de blender.
3. Voeg de sinaasappel vruchtvlees partjes, cashew noten, kokosmelk in de blender. Voeg de kardemon, zout, vanille, 1/3 van de rasp en de kokosbloesem stroop eraan toe en blend in een dikke gladde mix.
4. Voeg de overige rasp toe samen met de acidophilus poeder en pulse een paar keer zodat het goed vermengt is maar de schil nog steeds zichtbaar is. ( De warmte van de blender helpt de acidophilus te activeren waardoor de goede culturen zijn best voor je kunnen gaan doen).
5. Schenk de mis in een ijsmachine en zet aan. Het duurt ongeveer 30 min. afhankelijk van je ijsmachine.
6. Net voordat het ijs de juste dikte heeft voeg je de cacao nibs naar smaak toe en laat nog 5 min. draaien en voila geniet van je zomerse verkoeling.

Tip: IJs over zet het in de vriezer in een lichtdichte verpakking, zo geniet je vaker en langer deze zomer van je ijs.

Dankbaarheid en liefde,
Lenny.
Orange - stracciatella ice-cream -- raw vegan, dairy free

Kitchen tools needed: blender + ice-cream maker

Preparation time: 10 min.
Soaking time: minimum 2 hour, preferably 4 hours nuts.
Ice-cream maker machine: circa 30 min.

Servings: circa 600 a 700 ml

What you need:
- 1 cup cashew nut soaked, rinsed and drained.
- 400 ml coconut milk full fat (60%).
- 2 oranges.
- zest of 1,5 orange.
- pinch of ground cardamom.
- pinch of celtic sea salt.
- teaspoon vanilla extract.
- coconut bloom syrup, between 1 and 2 tablespoon depending your taste.
- 2 acidophilus tabs (not necessary give it a good probiotic culture and a slight extra sour-like dairy taste).
- cacao nibs to taste.


How to prepare:

1. Cut 1 orange clean from the peel, and cut the flesh out part by part, to make sure the though inside membranes don’t go in your ice-cream.
2. press the other orange and collect the juice in to your blender.
3. Add orange flesh, cashews and coconut in to a blender, add the cardamon, salt, vanilla extract, 1/3 of the zest and coconut sugar syrup and blend into a thick cream mixture.
4. Now add the remaining zest and the powder of the acidophilus tabs and pulse shortly to incorporate. (the warmth of the blender will help to start the acidophilus cultures to do its good job).
5. Pour in to your ice-cream maker and put on. It will roughly take 30 min depends on your machine.
6. Just before thickened enough ice-cream-like add the cacao nibs to mingle through give it a minute or 5 extra and enjoy your non dairy creamy ice-cram.

Note: Ice left put it in an airtight container in the freezer so you’re able to enjoy a refreshment more often on a Summer day.

With gratitude and love,
Lenny.