Today we have some vegan ice cream inspiration for you. This delicious chocolate ice cream is made with single origin Luker dark chocolate. It’s also made with silk gel for a silky smooth feel. The free-from waffles are made using MSK Eggless.

Basic Plant-Based Waffle Mix

(Can also be used for Pancakes and Yorkshire Puddings)

  • 200g Plain Flour (can be gluten free if needed)
  • 25g MSK Crispit
  • 25g Water (A)
  • 50g Vegetable Oil
  • 4g MSK Silk Gel
  • 6g MSK Eggless
  • 4g Salt
  • 1tsp Baking Powder
  • 200g Water (B)
  • 7.5g MSK UltraWhip
  • 150g Plant-based Milk

Mix the water (B), the Eggless and the UltraWhip together and whisk until it looks like whipped egg whites. 

Mix all the other ingredients together to a smooth paste.

Fold the two mixes together gently then cook in a waffle iron as normal.

For Yorkshire Puddings, grease a tin and spoon the mixture to just over the top of each hole, then bake at 200 degrees C for 20 minutes.

Chocolate Ice Cream (Contains Soy)
  • 150g Macondo 60% Dark Chocolate
  • 150g Soy Single
  • 200g Soy Milk
  • 50g Sugar
  • 20g Cocoa Mass
  • 6g Silk Gel

Warm the milk, cream and the chocolate until it has melted.

Add the rest of the ingredients and emulsify with a stick blender.  Freeze in a pacojet container and pacotise as needed.