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    Home » Easy Vegan Recipes » Vegan dessert recipes

    Vegan Cream Cheese Ice Cream

    10 March, 2015 by Kip 13 Comments

    It's already the beginning of March, and only a few weeks from that glorious weekend when the clocks change and we get an extra hour of sunlight in the evening. In Britain winters are defined by half a millimetre of snow, beachwear (British people try to dictate the weather by what they wear), a whole lot of the colour grey, and, eventually, an acceptance that nothing can counter the misery so let's finish out the season crying into our beers. I'm ready for it to be over (I don't like salty beer).

    dairy free cream cheese ice cream

    But seven times a year for about 18 minutes you can go outside and not be cold, and the first day of that weather occurrence just happened so I ate ice cream. It's not that I don't eat ice cream all year (I do), but I'm less enthusiastic about making it when it's dark at 4pm and I'm focussed on what to deep fry for dinner.

    It's the time of year when my hopes are not yet dashed by sad summer weather (my heating regularly goes on in July), so I'm a bit giddy and excited. The crocuses and snowdrops are in bloom and the signs of spring are visible. Ice cream season is just around the corner.

    Vegan Cream Cheese Ice Cream

    I'm sure this would work with other dairy free cream cheeses like Tofutti, but Violife is perfect for attaining a cheesecake-y flavour. This is not an overly sweet ice cream and works well served with crepes in caramel sauce. Be sure ingredients are blended thoroughly.

    Ingredients

    • 475 millilitres (2 US cups) unsweetened soy milk
    • 120 millilitres (½ US cup) vegetable oil
    • 75 grams (¾ cup) sugar
    • 1 200 gram tub plain Violife cream cheese
    • 1 tablespoon liquid glucose
    • 1 teaspoon vanilla extract
    • ¼ teaspoon xanthan gum
    • ⅛ teaspoon table salt

    Directions/Method

    1. Add the soy milk to your blender and turn it on to medium speed (I go to 4-5 on my Vitamix – on a regular powered blender you may need to increase the speed to high). Slowly drizzle the oil in and mix for another 20 seconds. Tip in the sugar and blend on high for another 30 seconds, or until the granules are dissolved.
    2. Add all of the remaining ingredients and blend for another 30 seconds. The mix will be runny but slightly viscous. Refrigerate until cold and use per the instructions for your ice cream maker.
    • Author: Kip Dorrell
    • Servings: a lot
    • Cuisine: magic

    BSFIC BadgeThis recipe was also created in part as an entry for Bloggers Scream for Ice Cream (BSFIC), a monthly event hosted by Kavey Eats. I decided to get involved since this month's theme is dairy free.

    More Vegan dessert recipes

    • Spiced vegan turmeric cookies
    • Vegan kanom baa bin (Thai coconut pancakes), take two
    • Vegan butter mochi with rose, makrut lime leaf, and saffron
    • Vegan Thai fried ice cream ไอศครีมทอด

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Jojo

      March 10, 2015 at 1:41 pm

      This sounds epic! And I'm super glad the stupid weather over there is finally dragging itself out from behind the doom curtain that is winter!

      Reply
      • Kip

        March 12, 2015 at 8:09 am

        Sadly it will never reach my minimum comfort temperature for more than an hour a year though!

        Reply
    2. Kavey

      March 10, 2015 at 1:59 pm

      Thank you for joining in with BSFIC. Keep your fingers crossed on the milk free milk chocolate prize, that will be awarded by Hotel Chocolat for the best entry. I didn't know there was such a thing as vegan cream cheese, really good to learn. Thanks

      Reply
      • Kip

        March 12, 2015 at 8:08 am

        Thanks! Violife makes the best cream cheeses I think, with Tofutti next best. The Sheese cream cheeses are okay in savoury preparations but not in sweet.

        Reply
    3. Gabrielle

      March 12, 2015 at 4:12 am

      Please make a savoury version of this with hot peppers. Thanks.

      Reply
      • Kip

        March 12, 2015 at 8:07 am

        Okay, and salt in place of sugar.

        Reply
        • Gabrielle

          March 14, 2015 at 11:23 am

          MSG sprinkling please.

          Reply
          • Kip

            March 15, 2015 at 11:28 am

            yes.

            Reply
    4. Randi (laughfrodisiac)

      April 01, 2015 at 4:22 pm

      I ATE THIS! I'm so lucky.

      Reply
      • Kip

        April 01, 2015 at 4:25 pm

        You're adorable.

        Reply
    5. Carol Lepard

      May 25, 2017 at 5:17 pm

      This sounds amazing. I'm from the US though and live in a very rural area so can't get the premade vegan cream cheese. I have one that I make that tastes great and would like to try it in your recipe but you don't say how much a tub is. I have a scale so grams or ounces works for me. Thanks!

      Reply
      • Kip

        May 26, 2017 at 10:40 am

        Hi Carol, the Violife tubs are 200 grams (I've updated those post to give the weight – thanks for pointing that error out). If you try it with your homemade recipe, do let me know how it comes out! 🙂

        Reply
    6. I reserve the right to improve malicious and trollish comments.

    Trackbacks

    1. Bloggers Scream for Diary Free Ice Cream | March BSFIC Roundup » Kavey Eats says:
      31 March, 2015 at 7:05 am

      […] when it seemed as though spring had firmly sprung, Kip the Messy Vegetarian Cook created this Vegan Cream Cheese Ice Cream drizzled with chocolate sauce and hundreds and […]

      Reply

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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