Ice cream all day rrrrvery day! And it’s dairy-free nonetheless; creamy, fudgy, and velvety. I’ve been playing around with this recipe for some time now, and though it does take a bit longer to make than just dumping a can of coconut cream in the ice cream machine, it’s totally worth the extra effort.
You could say the “science” behind it, is that I have added small bubbles into it, making it more velvety and ice-cream-like, and not rock hard. The addition of this bubbles comes as an italian meringue…say whaaaat? Italian meringue in ice cream? Yup!
Also, have you tried tayberries? They’re freaking delicious! They’re a hybrid of blackberries and raspberries, and I don’t know what kind of voodoo juju was used to make them, but man, are they good.
I made this whole number for Design Sponge! Woop woop. You can find the whole recipe and steps by steps in their In The Kitchen With section. It’s seriously one of my favourite recipes for ice cream, you gotta try it!
Ps. you could vegan-nize this with some vegan meringue action? I’m testing that recipe next!