I have a confession to make – I am jolly proud of this ice-cream, because it is just ‘out of this world’. Some gastronomic creations have to be sampled, savoured, and properly assimilated in order that each tastebud gets a chance to absorb the goodness, the deliciousness and the wonderful combination of flavours.
This ice-cream is packed with flavours, and it is a combination of them that simply make love to each other – cinnamon, pistachio, almonds, and cashews are blended to make the nuttiest ice-cream on the planet – sweet, rich nuttiness of the nuttiest kind.
The texture is delightful and smooth ! Incidentally it’s cholesterol-free and sugar-free (although this one does contain agave, considered safe for diabetics by the American Diabetes Association, see this link for more information) – and as if that weren’t enough, it’s Vegan at its super best. Try it and you’ll never look back.
This is a taster from my forthcoming vegan ice-cream book.
NOTE : You will need an ice-cream maker for this recipe. If you do not own one yet, this link shows how to make ice-cream without an ice-cream maker.
- 1 cup blanched almonds – presoak for a few hours, then drain and discard water
- 1 cup cashews – presoak for a few hours
- 1 cup pistachios – presoak for a few hours
- 120 ml agave nectar
- a few drops of almond essence
- 1/4 tsp ground cinnamon
- 4 cups mineral water
- 20 g cornstarch
First drain the nuts (discarding the water) and place them with the cinnamon and 1 cup of spring water in your liquidizer, and blend together until nuts are virtually completely pulped. Then add the other 3 cups of spring water, a cup at a time, blending for a further 15-20 seconds before adding each cup. I have a powerful liquidizer with a sharp blade, and therefore find there to be no need to strain my nut milk after blending – but if you find there are small bits of nut residue left after blending, pass your milk through a fine mesh cloth, or cheese cloth.
Secondly, mix your cornstarch with half a cup of your milk, to create a paste (as though making a white sauce). Mix the agave syrup and almond essence with the rest of the milk, and heat almost to boiling point. Then add your cornstarch paste, and leave simmering for a further two minutes, stirring continuously for about two minutes to avoid sticking. Your mixture should thicken nicely at this stage. Take off the heat, and allow to cool. Store in a container in the fridge for a few hours, or ideally overnight.
Make your ice-cream in your ice-cream maker according to its instructions, using this mixture in the same way you would any other, and storing in freezer. You may wish to decorate each portion with a few crushed pistachios when serving, as I did. Enjoy this heavenly nutty treat !
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
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