Veganista's cookie ice cream recipe | Joya
  • Austria
  • EN
  • Italiano
  • Română
  • Español

Veganista’s cookie ice cream

Ingredients

  • 250 g Joya Natural + Calcium Soy Drink
  • 250 g coconut milk
  • 115 g sugar
  • 1 g salt
  • 0.5 g locust bean gum
  • 0.5 g guar gum
  • 100-150 g vegan chocolate cookies with vanilla cream filling

  1. First, measure out the Soy Drink and Coconut Milk and mix together in a large measuring jug.
  2. In another bowl, measure out the sugar, salt, locust bean gum and guar gum and stir well with a whisk.
  3. Now you can begin to gradually combine the dry mixture and the liquid mixture using a hand blender.
  4. When the sugar has completely dissolved, the mixture is ready. Put it in the refrigerator for approx. 2 hours.
  5. Once the mixture has cooled, you can put it in the ice cream machine.
  6. In the meantime, coarsely crush the cookies using a fork or a food processor. Just before the end of the freezing process, add the cookies using the opening in the ice cream machine.
  7. Once the ice cream machine stops, either enjoy the ice cream immediately or put it into a pre-cooled container, flatten with a spatula and cover with wax paper or other coated paper.
  8. Leave in the freezer for at least 3 hours.

This delicious recipe comes from Veganista and can be found in the book “Veganista- Pionierinnen der neuen Eiszeit” (“Veganista – Pioneers of the new Ice Age”) along with many other great ice cream recipes.

Ingredients

  • 250 g Joya Natural + Calcium Soy Drink
  • 250 g coconut milk
  • 115 g sugar
  • 1 g salt
  • 0.5 g locust bean gum
  • 0.5 g guar gum
  • 100-150 g vegan chocolate cookies with vanilla cream filling

Recommendations