Well, I’m still making one of the two recipes in my initial ice cream post, but one had minute traces of sulphites in the cream, so I found another alternative! AND my ice cream cones are getting much better.
Ice cream… without cream!
The secret to my current ice cream is frozen Aquafaba mousse. I love this stuff, and while I usually use legumes, it can be made with alternatives, too.
1) Thaw your Aquafaba
2) Put it in a stand mixer with the whisk attachment, and whisk until stiff peaks form.
3) Add a sugary syrup as desired, and another acid will also help stability.
4) Take a small amount out, and mix in flavourings, like melted chocolate, fruit jam, blended fruit, caramel sauce, etc.
5) Gently fold the flavoured mousse into the regular stuff; it may deflate a little bit… but it’s not too bad
6) Freeze it & enjoy.
Ice Cream Cones
I found a waffle cone iron, and I’m still experimenting. My recipe today was very vague- I threw together ~3/4 c coconut flour, ~1/2 c oat flour, 1/2 tsp baking soda, 1tsp rice vinegar, and ~1.5 cups of milk. If you use a dairy free milk… top 10 free. It looked like this going into the iron.
It ended up a bit soft, but they functioned!
Happy Experimenting 🙂