The sun is out, we need something to cool us down and sweeten our palette. Our Chestnut Vegan Ice Cream recipe is the best way to do it.
We’d like to say this recipe is healthy and great for losing those lock down pounds, but it’s not.
However, it does contain healthy fats and less sugar than you would find in shop bought ice cream!
It’s also dairy free, but don’t worry, no creaminess was harmed in the making of this vegan ice cream.
Chestnuts in the UK are generally a seasonal thing, which we think is a huge injustice.
This gluten free, vegan friendly, tasty little treat really adds richness to this ice cream and goes beautifully with the rum and the coconut. You could also sprinkle marron glace chestnuts on top as a real sugar hit.
Vegan friendly, gluten free, worry less.
The great thing within this ice (coconut)cream recipe is that it’s vegan friendly, gluten free and only tested on the taste buds of Brusco staff.
It has all the creaminess and indulgence of a non-vegan ice cream, without any of the guilt.
We are always looking at ways to make recipes in the marketplace allergen free, so it is more inclusive for all dietary requirements. Check out our fantastic alternatives for an allergen free lifestyle here.
There are so many fantastic ingredients out there which come ‘worry free’. It just takes a little experimenting, an open mind and some research.
Just four simple ingredients!
Enough for 2 x 500ml tubs
- 250g (1 cup) chestnut puree (from a can or jar)
- 2 tablespoons of dark rum
- 300 ml (1 ¼ cups) coconut cream
- 50 grams (1/2 cup) icing sugar (Tate and Lyle is vegan friendly)
You could choose to make your own ice cream cone, however we didn’t. Ours were shop bought and dipped in vegan dark chocolate.
How to make chestnut vegan ice cream
The great thing with this recipe (apart from the fact it involves rum) is that you can make it without using an ice cream machine.
You just need a spoon, some tubs and a freezer… and a little willpower to wait until the ice cream has chilled enough to be more than chestnut coconut soup.
- Mix the chestnut puree and rum together until smooth
- Whip the coconut cream and icing sugar
- Fold in the chestnut/rum mixture with the sugary coconut cream
- Leave in an airtight container over night
- Chop a handful of Marron Glace
- Serve and sprinkle the Marron Glaces on top
Talk to the team today on +44 (0) 1386 761555 or firstname.lastname@example.org to discuss alternative ingredients to make your range more inclusive for customers with dietary requirements.