I’m getting there in my quest for a creamy non-dairy icecream, I’m about half way there thanks to this recipe which I adapted from here.
Vanilla Chai Ice-cream
2 cups of Oat Milk
1/2 cup Nuttlex
1/4 cup Silken Tofu
3/4 cup Brown Sugar loosely packed
2 tablespoons Arkadia Vanilla Chai powder
1 teaspoon Vanilla Essence
(1 teaspoon Arrowroot powder)
(2 teaspoons Canola Oil)
In a saucepan over medium heat mix Oat Milk, Sugar, Chai Powder, Arrowroot Powder and Canola oil, simmer for 5 mins stirring continuously.
In a blender combine Silken Tofu, Nuttlex and Vanilla Essence. Once combined add Milk mix and transfer to refrigerator for approx. 2 hours to cool.
Pour cooled mixture in to icecream maker and let run for 1/2 hour.
Simple as that creamy non dairy icecream!
Note for those who pay attention I forgot to add the Arrowroot and Canola which I’m sure would have made this much more successful so I’ll be a bit more careful next batch!