Boozy vegan ice cream
A rich decadent ice-cream for adults with dark chocolate, cherries, raisins and rum or brandy.
With a rich complex flavour profile, this decadent ice-cream is sure to be a hit after dinner. Loaded with dark chocolate, cherries, almonds, raisins and rum or brandy, and with a real vanilla pod, it’s a real treat. No ice-cream maker required, best left overnight in the freezer for the ice-cream to set and the ingredients such as the raisins and nuts to absorb, plump and soften. Adding brandy or rum to the ice cream base, alters the freezing point, resulting in a smoother more velevety texture.
- 1 tbsp cornflour
- 900ml soya milk
- 1 vanilla pod
- 2 tbsp sugar
- 50g margarine
- 125g dark chocolate, chopped
- 125g tinned or glacé cherries in syrup
- 50g whole mixed peel, chopped
- 50g raisins or sultanas
- 4 tbsp rum or brandy
- 25g flaked almonds
- Put cornflour into a bowl and blend in to a paste with a little of the milk.
- Put the rest of the milk into a saucepan with the vanilla, sugar, margarine and chocolate. Heat gently to boiling point, then pour it over the paste and mix until combined.
- Return the mixture to the saucepan and bring it to the boil, stirring. Remove from heat, cover and leave until cool.
- Remove the vanilla pod, wash and dry it (it can be used many times). Liquidise the mixture in a food processor then pour it into container and freeze until it begins to solidify around the edges. Whisk and return to the freezer.
- Repeat this process, this time whisking in the fruits, rum or brandy, and almonds. Return it to freezer and leave until solid.
- Before serving, allow the ice cream to soften at room temperature.
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