We’re not vegan in my house, but my son’s eczema seems a lot better when we reduce the dairy in his diet (and my tummy feels better too– I think I have some of those Mediterranean lactose intolerance genes, courtesy of my Maltese mother). So I’m always on the lookout for dairy-free treats. Just this week I put the ice-cream maker in the freezer ready for the warmer weather. In the past I’ve made ice cream from frozen bananas and cacao powder–and my son loved it.
I tried number 28 on the list. Vegan Blueberry crumble ice cream. Although I used raspberries instead of blueberries and marsala instead of the vodka and the rum. I also didn’t do the crumble bit and I didn’t add extra sugar to the raspberries.
The following day, after being in the freezer all night, the ice cream was frozen solid. I blame my cheap ice cream maker.
I should really invest in a better one! So I had to let it thaw a bit and throw it in the food processor–which means the swirl effect was ruined. Nevermind.
The finished product actually turned out creamier than other vegan ice cream I’ve made–probably due to the oats. I did find the slight oaty taste a little strange in an ice
cream, but the family loved it.