I don’t like single-use kitchen appliances in general. But my lord, an ice-cream maker would be epic. Given that I’m vegan, and 99% of the frozen desserts in the word are dairy-based (one of the few culinary categories that sadly have not yet caught up with the growing number of people who choose not to consume dairy), I rarely get to eat ice-cream. And I love ice-cream. Sorbet is lovely and all, but it’s just not ice-cream.
I’ve tried a few dairy-free ice-creams but usually I’ve been disappointed. Given that we have soy milk, coconut milk, almond milk, rice milk, oat milk, hazelnut milk, and countless other easily available substitutes for dairy, I don’t get why there aren’t many good ones. Even the $15 for 300ml tub of Nushie’s vanilla was disappointing (I hear their other flavours are great though).
So, if I could just make my own, it’d be awesome! Dark chocolate and shiraz is one flavour combination I think must be attempted. I’d just love to make my own pistachio and honey one. I’m aware that you can make ice-cream without an ice-cream maker, but that involves a lot of time and attention. Seriously, the machine would make life so much easier.
You get the idea. I want one. Buy me one and I’ll feed you free ice-cream for the rest of my life (provided the ice-cream maker lasts that long).
Anyway, I don’t have one and I’m poor as balls so I was pretty excited to come across this recipe. It’s so innovative and interesting and isn’t anything like any other machine-free ice-cream recipe I’ve ever seen. I had to try it.
The first time it tasted great, but seemed to melt as soon as it left the freezer. And it was a bit too alcoholic-tasting, if there is such thing. So I’ve tweaked it and this time it works.
Seriously, as chocolatey as I could possibly want, and as far as non-machine ice-creams go, one of the best I’ve ever made! I’ve made ice-cream before, but it’s been almost 100% cream – the fat content being necessary to get the right texture without a machine. Bit euky to be honest. This one is indulgent but isn’t going to make you feel like you’ve just eaten a tub of fat either. The alcohol and banana work together to ensure the right texture happens.
Note: I think it’s important to add, although this post focuses on veganism, in pre-vegan days I’ve tried many a machine-free ice-cream recipe, and I still think this one is better.
Rich chocolate banana ice-cream (makes ~8 small scoops… 4 serves)
Adapted from David Lebovitz’s Easiest Chocolate Ice Cream.
I had this chilli chocolate liqueur lying around. I love chilli chocolate, but I’m a beer, wine or vodka drinker, so it’s been needing some love. Obviously you may not have that exact liqueur, but I expect you have something around that would work. The original recipe uses Bailey’s. I wouldn’t because it’s got cream in it – but whatever floats your boat. Just make sure the flavours complement chocolate and the alcohol concentration is approximately the same. Same goes for the Licor 43 (which is vanilla flavoured).
p.s. don’t go performing brain surgery or driving a car after a scoop of this ice-cream. Cooking might reduce alcohol content, freezing does not.
- 100g dark chocolate (at least 70% cocoa, I used Lindt)
- 1/3 cup (80ml) soy milk
- 2 very ripe, medium bananas
- 80ml chocolate chilli liqueur (or other liqueur)
- 15ml Licor 43 (or other spirit)
- Melt chocolate into milk in a bowl over a saucepan of simmering water.
- Blend everything together. Try not to drink as a smoothie.
- Freeze in a metal container. I like to use a loaf tin. Leave overnight, or at least 4 hours.