Chestnut Ice Cream
“Chestnut is such a lovely ingredient and very sustainable if you live in the UK as it grows here. It has a distinct flavour which makes this vegan ice cream very unique. It is perfect for a special occasion or just because it’s Tuesday!”
Prep time - 15 minutes
Chill time - 45 minutes in an ice cream machine
Difficulty - Easy
Serves / makes - approximately 400ml
Ingredients
1 packet of cooked chestnuts, this is usually 180g
3T aquafaba, the water from a can of chickpeas
200ml milk
50g fine brown sugar
1/2t vanilla essence
Equipment
High speed blender or food processor
Tupperware box
Method
Blend all of the ingredients in a high speed blender or food processor. Blend until it is completely smooth.
Pour the mixture into an ice cream machine, churn and freeze until the ice cream is thick and creamy. Spoon the ice cream into a Tupperware box and store in the freezer. If you do not have an ice cream machine you can pour it into a shallow box, freeze it until it starts to harden, then blend and refreeze. Do this multiple times until the ice crystals are gone.
If the ice cream gets too hard bring it out of the freezer 10 minutes before you want to serve it.
Chestnut Ice Cream
Ingredients
- 1 packet of cooked chestnuts, this is usually 180g
- 3T aquafaba, the water from a can of chickpeas
- 200ml milk
- 50g fine brown sugar
- 1/2t vanilla essence
Method
- Blend all of the ingredients in a high speed blender or food processor. Blend until it is completely smooth.
- Pour the mixture into an ice cream machine, churn and freeze until the ice cream is thick and creamy. Spoon the ice cream into a Tupperware box and store in the freezer. If you do not have an ice cream machine you can pour it into a shallow box, freeze it until it starts to harden, then blend and refreeze. Do this multiple times until the ice crystals are gone.
- If the ice cream gets too hard bring it out of the freezer 10 minutes before you want to serve it.
Notes:
Equipment
High speed blender or food processor
Tupperware box