As if by magic

Just as I was wondering how, as a new vegan, I was going to ever eat ice cream again, a recipe appears!

I can’t wait to get Wheeler’s ice cream over here, but at least in the meantime they have produced a recipe book, The Vegan Scoop. Yay!

Wheeler’s have very kindly given me permission to post one of their recipes on this site. I can’t wait to try it, it looks delicious, unfortunately my local health food shop has run out of soya cream – could it be that the neighbours already know about the book?

I've just realised that the ice cream will have a third less calories approx than a dairy version. How brilliant is that?!! I love being vegan. Thank you Wheeler's.

Cinnamon Banana ice cream

3 bananas, peeled and sliced
1 cup (235 ml) soy milk, divided
2 tablespoons (16 g) arrowroot
2 cups (470 ml) soy creamer (I’m pretty sure this is soya cream in the UK)
3/4 cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
3 teaspoons cinnamon

In a food processor, puree bananas and set aside.

In a small bowl, combine 1/4 cup (60 ml) soymilk with arrowroot and set aside.

Mix soy creamer, remaining 3/4 cup (175 ml) soymilk, bananas, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.

Add vanilla extract and cinnamon.

Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker's instruction. I don’t have an ice-cream maker, but it looks like there are plenty of other ways to make the ice cream set.

Yield: 1 quart (approximately 600 g).

Update

At last! the soya cream is back in stock!! Boy was it worth waiting for. This Banana and cinnamon vegan ice cream is simply gorgeous (even when I made it!) and so easy to make even with out an ice cream making machine. The Vegan Scoop book is now officially on my wish list!