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.