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).
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 (1/2 US cup) vegetable oil
- 75 grams (3/4 cup) sugar
- 1 200 gram tub plain Violife cream cheese
- 1 tablespoon liquid glucose
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon table salt
Directions/Method
- 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.
- 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
This 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.
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!
Sadly it will never reach my minimum comfort temperature for more than an hour a year though!
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
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.
Please make a savoury version of this with hot peppers. Thanks.
Okay, and salt in place of sugar.
MSG sprinkling please.
yes.
I ATE THIS! I’m so lucky.
You’re adorable.
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!
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! 🙂