The Most Indulgent Ice Cream of All PrivateVegan

Last updated May 28, 2017 Copy
AmountVolumeIngredient$ / daySource
675mlWater$0.06Wheatsville
410gTapioca syrup$4.44Natural Grocers
330gOrganic Cane Sugar$1.82Amazon
2portionVanilla Bean$9.99Wheatsville
2.6g1tspGround cinnamon$0.11Amazon
215gAlmonds$6.63Wheatsville
215gCashews$3.65Amazon
140gWalnuts$4.32Wheatsville
125gMaltodextrin$1.34Amazon
123gDextrose$1.32Amazon
30gPea Protein$0.44Amazon
2gGum Arabic$0.34Amazon
1.25mlHain Iodized Sea Salt$0.01Amazon
260mlSafflower Oil$3.46Wheatsville
270mlWater (again)$0.02Wheatsville
60gFlaxseed$0.37Wheatsville
Amounts for:
Total Daily Cost:
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Roasted-Nut Cinnamon Vanilla Ice Cream

status

5/28: success!

Ice cream came out pretty delicious. Like a very sweet butter made of almonds, cashews, and walnuts. Cinnamon and vanilla are present and compliment the vanilla nicely. Maybe soak the nuts longer next time before blending to ensure a smoother texture; the "hand-ground" texture has a folksy appeal but maybe not ideal... see what other folks think if the texture is still good tomorrow.

ingredients are in the freezer to harden; if it has amazing texture every day for the next seven days, we have a winner.

instructions:

  1. make simple syrup with the water, sugar, tapioca syrup, vanilla bean, and cinnamon (method linked below, think of the tapioca syrup as sugar and use the cinnamon like the vanilla bean)
  2. roast nuts (350ยบ for 12 minutes) in a pie pan
  3. put nuts in simple syrup; soak in fridge (2 hours or overnight)
  4. Blend mixture
  5. In a medium mixing bowl, combine maltodextrin, dextrose, pea protein, salt, and gum arabic; mix with a rubber spatula; once powder is more or less homogenous, blend it in with your nuts & syrup (your blender may get full)
  6. Blend in oil (my blender was full at this point)
  7. In a separate blender jar, blend the flaxseed with 45 mL water / 10g flaxseed (270 mL water / 60 g flaxseed in above recipe)
  8. Pour all ingredients into ice cream maker; fill to fill line with water and beat with a whisk until satisfied with viscosity (should be pretty thick if your syrup came out like mine did)
  9. Chill ingredients until cool or overnight
  10. Once chilled, operate ice cream maker as per the manufacturer's instructions

Yields 4 quarts

1159 calories per pint

386 calories per serving

This is a cheat meal... treat it as such. ;)

References:

Simple syrup recipe: https://www.thespruce.com/vanilla-simple-syrup-recipe-760331

notes:

consider fortifying with calcium phosphate so that eating a serving gives ~10% FDA DRV of calcium; lost opportunity that I didn't do that this time, had the idea too late

I imagine topping this with dark chocolate chips would be about the most perfect thing of all time

Nutrition Facts

Amount Per Day
42% Carb, 6% Protein, 52% Fat
Calories9271
% Daily Values*
106%
Total Carbohydrate1029g
Dietary Fiber 59g
101%
Protein140g
104%
Total Fat557g
Saturated Fat33g
Monounsaturated Fat309g
Polyunsaturated Fat160g
495%
Omega-3 Fatty Acids26g
1933%
Omega-6 Fatty Acids100g
Cholesterol0mg
* Percent Daily Values are based on "The Most Indulgent Ice Cream of All". You may use the Nutrient Calculator to personalise your own profile, then select it from the list on the Recipe Editor tab.
Nutrient Profile: The Most Indulgent Ice Cream of AllChange

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