Amaretto Ice Cream
“In this festive recipe we use homemade amaretti biscuits. This is the simplest and cheapest vegan ice cream to make, which is actually more like a gelato.”
This recipe was created by Vegan Chef Day.
You can find the recipe for our amaretti biscuits here.
“To scoop your ice cream use a metal measuring tablespoon or ice cream scoop, that has been rested in a cup of very hot water. Tap the spoon on a tea towel to remove any water then scrape the ice cream into perfect rounds.”
Prep time - 10 minutes
Cook time - 10 minutes
Difficulty - Easy
Serves / makes - 550ml
Ingredients
500ml plant milk
3T cornflour / corn starch
70g coconut sugar or other fine sugar
A pinch of salt
2T amaretto
A few amaretti biscuits, crushed (optional)
Equipment
Saucepan
Small jug
Whisk
Wooden spoon
Box to freeze the ice cream in
Hand blender or ice cream machine
Method
Put the milk in a pan, add a spoonful of this milk to the cornflour. Mix well and set aside. Add the sugar, salt and amaretto to the pan, heat the milk in the pan until it is steaming. Stir the milk often to make sure it does not scald the pan. This is particularly important if you are using soya milk which burns easily.
Once the milk has been steaming for 2 minutes add the cornflour mixture. Mix vigorously to avoid it going lumpy. You have now made custard. Pour the custard into a tupperware box.
Allow the custard to cool.
If you are using an ice cream machine put the custard into the machine and churn it according to the ice cream machine instructions. Stir in the crushed amaretti before putting your ice cream in your freezer.
If you are not using an ice cream machine put the custard into your freezer. Allow to chill for 2-3 hours until the ice cream has firmed up but isn’t rock-solid. Use a hand blender to blend the ice cream, then put the ice cream back in the freezer. Repeat this step 2-3 times until the ice crystals are very small and the ice cream is smooth.
Note that if you over-freeze the ice cream and it becomes solid you can leave it out of the freezer for 5-10 minutes to soften.
Once you are happy with the consistency on the last blend add the amaretti and stir through. Freeze once last time.
To serve you may need to remove the ice cream from the freezer and allow to defrost for 5-10 minutes until you can scoop it.
Amaretto Ice Cream
Ingredients
- 500ml plant milk
- 3T cornflour / corn starch
- 70g coconut sugar or other fine sugar
- A pinch of salt
- 2T amaretto
- A few amaretti biscuits, crushed (optional)
Method
- Put the milk in a pan, add a spoonful of this milk to the cornflour. Mix well and set aside. Add the sugar, salt and amaretto to the pan, heat the milk in the pan until it is steaming. Stir the milk often to make sure it does not scald the pan. This is particularly important if you are using soya milk which burns easily.
- Once the milk has been steaming for 2 minutes add the cornflour mixture. Mix vigorously to avoid it going lumpy. You have now made custard. Pour the custard into a tupperware box.
- Allow the custard to cool.
- If you are using an ice cream machine put the custard into the machine and churn it according to the ice cream machine instructions. Stir in the crushed amaretti before putting your ice cream in your freezer.
- If you are not using an ice cream machine put the custard into your freezer. Allow to chill for 2-3 hours until the ice cream has firmed up but isn’t rock-solid. Use a hand blender to blend the ice cream, then put the ice cream back in the freezer. Repeat this step 2-3 times until the ice crystals are very small and the ice cream is smooth.
- Note that if you over-freeze the ice cream and it becomes solid you can leave it out of the freezer for 5-10 minutes to soften.
- Once you are happy with the consistency on the last blend add the amaretti and stir through. Freeze once last time.
- To serve you may need to remove the ice cream from the freezer and allow to defrost for 5-10 minutes until you can scoop it.