This vegan ice cream is a great alternative not only for vegans, but for people who are lactose intolerant. I topped it with a magic chocolate sauce and the photographs are just how the chocolate fell over the dome.
Head straight on to the Recipe For Vegan Ice Cream ♥
Years ago my cousin mentioned that steri-nappi made for a great stain removal for white washing. Not only does it work but it is much cheaper than the commercial stain removers. When the drought started my friends and I discussed all sorts of water saving ideas. Nadia told me that she soaks her whites in stain remover overnight and then does a rinse cycle the following morning. I did not go this route, but rather bought Dave more white socks to do fewer loads. But, this must have stuck in the back of my mind. Since the drought our one toilet has operated using grey water only. However, grey water leaves a rim of soap scum and it has to be cleaned properly. I recently found a product that claims to work.
Today’s inspiration ♥ Recipe For Vegan Ice Cream ♥ can be found on Lavender and Lime Click To Tweet
You fill the cistern with clean water and a good dose of the liquid and leave it overnight. I started off by pouring the jug of water I collect when getting the hot water to flow through to the shower, into a bucket. When the bucket was full I put that into the cistern with the cleaning solution, but it did not get it as clean as I expected it to. The next time I started collecting water I remembered the steri-nappi soaking tip, and put my face cloth in to soak. When that water was poured into the cistern it cleaned it straight away. I was so pleased about this as it really is killing two birds with one stone in getting everything sparkly clean. Do you use your grey water for anything?
Click on the links for conversions and notes.
Vegan Ice Cream
Ingredients
- 1 l coconut and roce milk
- 175 g almond butter
- 70 g fructose
- 1.25 mls rose flavouring *
- 1 drop super red food colouring gel **
Method
- Place all of the ingredients into a large mixing bowl
- Whisk to combine and then strain into a jug ***
- Churn as per your ice cream machine manufacturer's' instructions
- Place into a container and freeze for at least 4 hours before serving
Notes
** optional
*** I did not strain mine but would do so if I made it again to get a smooth texture
Inspiration published on Lavender and Lime February 1:
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- 2017 – January 2017, Showcasing In My Kitchen
- 2016 – Mandy’s Salad Dressing
- 2013 – January and February 2013, In My Kitchen
- 2012 – February 2012, Showcasing In My Kitchen
- 2011 – Scallop Pizza
This is a super interesting recipe – I am really excited to try this soon! Love rose flavoured desserts 🙂
Me too 🙂
I must try home made icecream.. not sure about vegan tho.. 😉
I have some no churn recipes on my blog that are delicious.
Goodness me Tandy, is this drought permanent? It seems to be. When I saw the preview pic on the home page I wondered what goodies you had in store for us!
It has broken but we are still under water restrictions.
Wow the drought sounds really serious–makes me realize how much I take our water for granted. Your ice cream is beautiful. I am considering playing a bit more with rose flavors!
The drought has been a real eye opener for me as to how much water we use 🙂
We don’t use our grey water but I do try to be careful about both power and water usage. We have four solar geysers (2 for the house, 1 for my parents cottage, and 1 for the domestic helper) and a gas stove and oven.
I am not sure I would ever use a gas oven!