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Vegan Ice Cream Bombe

It’s almost Mother’s Day.

Remember last year when in March and April and we felt terrible for all the people that had Covid birthdays? And then it was May and Mother’s Day, and we thought, “okay, just this year, next year everything will be back to normal?”

HA!!

So. Moving on.

Vegan Ice Cream Bombe

I thought this Vegan Ice Cream Bombe would make a really great recipe to surprise your mom with for Mother’s Day. It makes for a pretty fantastic final result that’s pretty showstopping, but it’s actually really, really simple to make.

I discovered Nora’s Plant-Based Ice Cream a few years ago when they exhibited at The Wellness Show. Now, I’ve eaten a lot of vegan ice cream in my day, and I’ve even made a ton of it. The big challenge with vegan ice cream is fat. It needs fat both to work and to taste good, which is why a lot of people use full-fat coconut milk as their base. It works really well, but you can never really get rid of that coconutty flavour.

Nora’s is made with a cashew base, and boy is it good! Seriously, I challenge to you even know that it’s dairy free. They have loads of different flavours, as well. The Peanut Butter Cup is my personal fave, but I used vanilla and strawberries and cream for this recipe, as I wanted it to mimic the pink-white-brown stripes of the Neapolitan ice cream of my childhood.

A bombe is just really simply a frozen, dome-shaped dessert. There’s very little actual cooking that goes into this, mostly assembling and waiting.

Vegan Ice Cream Bombe

Vegan Ice Cream Bombe

Ingredients

  • one baked chocolate cake, about 1″-1½” thick
  • 1 pint vegan vanilla ice cream
  • 1 pint vegan strawberry ice cream
  • ¼ cup strawberry jam or vegan chocolate sauce
  • ½ cup dark vegan chocolate
  • ½ cup vegan semi-sweet chocolate chips
  • 2-3 tablespoons vegan butter

Method

  1. Bake a thin chocolate cake. You can either use the box cake mix trick (most box cake mixes are accidentally vegan, check the ingredients to be sure) and bake it on a sheet tray, or I made my mom’s Wacky Cake (appropriate for Mother’s Day, don’tcha think?) in a 9″x13″ pan, so it was about 1″-1½” thick. Don’t forget to line your pan with parchment before you bake to make it easy to remove the baked cake from the pan. Once it’s cooled, just flip it upside down, remove the pan, then peel off the parchment.
  2. You can either make one big bombe or several smaller ones. I made mine in a 4″ round dessert bowl I bought at the dollar store. You could also make one big one in a larger bowl.
  3. Whatever bowl you’re using, place it upside-down on top of your cake and trace around the bowl. Then cut the cake about ½” smaller so it fits. After you’ve cut the cake, wrap it up and place it to the side.
  4. Line your bowl well with overlapping layers of plastic wrap.
  5. Remove your ice cream from the freezer and allow to warm up till it’s spreadable and a bit soupy.
  6. Starting with the vanilla, spoon a layer of ice cream into the bottom of the bowl, and smooth it over. Then add a second layer of strawberry. If your ice cream is really soft, you may have to freeze the vanilla layer first before adding the strawberry layer.
  7. Wrap the plastic over the ice cream layers and place in the freezer to set up for several hours, or overnight.
  8. Remove from the freezer and add the layer of jam or chocolate sauce, then carefully place your cake circle on top.
  9. Wrap the plastic over the cake layer and place back in the freezer to set up for an additional couple of hours.
  10. In a double-boiler, place the two types of chocolate and allow to melt down together. Once it’s all melted, turn off the heat and start adding the vegan butter one tablespoon at a time.  You may not need all of it, or you might need a little more. You want your chocolate to be thin enough to easily drape itself over the bombe, but you don’t want it to be so thin it slides right off.
  11. Remove your bombe from the freezer and allow to sit at room temp for a few minutes. You may want to briefly dunk the bowl in a larger bowl of hot water just to loosen it.
  12. Flip the bowl upside-down onto a cooling rack overtop of a cookie sheet, and remove the bowl. Carefully peel off the plastic wrap.
  13. Pour the melted chocolate all over the bombe, to cover it entirely, using your knife to patch up naked bits.
  14. Place in the freezer to set up one last time.
  15. Serve triumphantly!

Affogato Ice Cream {Vegan}

Have you ever had an Affogato?

It’s an Italian dessert of incredible simplicity. You take a scoop of vanilla ice cream or gelato, and then you pour a freshly-brewed shot of espresso over it.

The result is hot and cold, sweet and bitter, and all delicious.

I had one recently for dessert at a little tapas place I was trying for the first time, and they added to the coffee a shot of Sons of Vancouver Amaretto, which just kicked the whole thing up to another level.

Vegan Cappuccino Ice Cream

So, of course I got to thinking… Affogato Ice Cream. Ice cream with coffee and amaretto blended right in.

When I was writing my cookbook, one of my big struggles with ice cream was keeping it scoopable right out of the freezer. You see, fat really helps to keep the ice cream soft, but when you make your ice cream vegan, it often lacks in straight-up fat (traditional ice cream uses egg yolks and heavy cream, which is about 30% fat). Part of the reason you see so many ice cream recipes made with coconut milk or coconut cream is because it has a high fat content that mimics whipping cream.

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

I found that there were two things that worked well to keep my aquafaba ice cream smooth and scoop able right out of the freezer, and those two things were xanthan gum and alcohol.

Adding a tiny bit of xanthan helps to preserve the peaks of the aquafaba, and keeps it from falling. it also contributes to that creamy consistency and mouthfeel we love so much with ice cream.

Alcohol, as we all know, takes a really, really long time to freeze, if in fact it freezes at all. So adding a little to your ice cream helps it out technically, but flavour-wise…. a little bourbon in your ice cream doesn’t sound so bad, does it? In this particular recipe, I’d use amaretto or a coffee liqueur.

Affogato Ice Cream Vegan Aquafaba

Affogato Ice Cream {Vegan}

Ingredients: 

  • 2 cups brewed coffee, cooled
  • 1 cup granulated sugar
  • 1⁄4 cup coconut oil
  • 6 tbsp aquafaba
  • 1⁄4 tsp xanthan gum
  • 1 tbsp coffee liqueur or amaretto

Method:

1. In a small saucepan, combine coffee and sugar, and bring to a boil over medium heat, stirring until sugar has dissolved. Reduce heat and simmer until thickened slightly, about 5 minutes. Let cool to room temperature. Add coconut oil, stir and cover. Let stand at room temperature overnight.

2. In mixer bowl, combine aquafaba and xanthan gum. Attach wire whisk and mixer bowl to mixer. Set speed to Low and beat for 2 minutes. Increase speed to Medium and beat for 2 minutes. Set to highest speed and beat mixture until stiff peaks form, about 4 to 6 minutes.

3. Remove bowl from mixer and add coffee mixture. Add liqueur if using. Gently whisk by hand until smooth.

4. Scoop into ice cream maker and freeze according to manufacturer’s instructions. Transfer ice cream to a covered container and place in the freezer to set for 3 hours or overnight.

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