Biscuits Ice – Cream

1 comment

I have a dinner with some friends tonight … they know that they have to cook “special” for me … and everyone can prepare a dish of rice with vegetables… but when it comes to the dessert? To desembarass all of us, I’ll prepare this beautiful super ice -cream, which will delight adults and children … vegan and not 😉 Plus it comes handy, because you can prepare the ice cream when you prefer… you put it in the freezer and forget about it… and then, get it back at the right time… and remember that the right time for a homemade ice cream is at least 20 minutes before serving! At least here in Holland … maybe in Italy, with 35 degrees, 10 minutes are enough 🙂

for the biscuits
1 / 3 cup of vegan margarine
3 / 4 cup of whole grain Kamut flour
1 / 2 cup of rice malt
1 teaspoon of vanilla extract
3 / 4 cup of raisins
water as needed
1 pinch of salt
for the ice cream:
1 cup of vegetable milk (rice preferred)
2 tablespoons of potato starch or arrowroot
2 cups of vegetable cream
1 / 2 cup of fructose
1 tablespoon vanilla extract

For the biscuits:
Mix margarine and rice malt until creamy. Add salt, vanilla, raisins and flour… go slowly with the flour otherwise you’ll get lumps! Form some pellets and put them in the freezer on a tray, lined woth baking paper …
For the ice cream:
In a cup, mix 1 / 4 cup of rice milk with the starch, and set aside. Combine vegetable cream, fructose, the remaining milk in a small saucepan and put it on the heat … heat until the fructose has dissolved and the mixture is homogeneous. Remove from the heat and add milk with starch, mix well and add a tablespoon of vanilla extract. Let it rest in refrigerator for 2 hours. Refrigerate following the directions of your ice cream maker, and 5 minutes before the end add the pellets, that in the meantime should have got frozen. Be careful, they should be  5 minutes and no more … or you risk to do like I did … biscuits got dissolved completely… never mind, the taste is the same, but the “variegated effect” got lost 😀 !

Chef: Lucy from VeganBlog

  1. saffron 3 July 2011 at 20:16

    I love how you made the cookies 🙂 very smart, absolutely

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