EPISODE · Aug 10, 2017 · 16 MIN
I Made That! Vegan Cashew Ginger Ice Cream
from Cooking with Bruce and Mark
Vegan ice cream gets a bad rap. It's too often not creamy, only icy. But trust us to fix the problems.We're Bruce Weinstein & Mark Scarbrough, veteran authors of over three dozen cookbooks which include three books on ice cream and other frozen desserts.We've developed this recipe to beat the vegan ice cream rap. Ours includes coconut milk, cashew milk, and a sugar syrup (flavored with ginger) to create a rich, creamy and satisfying vegan ice cream.Join us in our kitchen as we cook through this ice cream. You'll discover our secrets for making ice cream without dairy or eggs.
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What this episode covers
We had our doubts about vegan ice cream. We mean, why bother, right? It's icy. It's gummy. Then we played around with ingredients and came up with the perfect combination of cashew milk, coconut milk, and sugar syrup (flavored with ginger) for a rich and satisfying ice cream without dairy or eggs.
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I Made That! Vegan Cashew Ginger Ice Cream
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