Introduction: London Fog Vegan Ice-Cream
Ice-Cream is the quintessential summer treat, and it's one of the easiest things to make if you have the right equipment.
This ice-cream is inspired by the coffee-house classic "London Fog Latte", which is made with earl grey tea and vanilla. This version is also vegan! The flavor is slightly floral and sweet, and the texture is smooth and creamy.
Summer high tea? Forego the iced tea and make this ice-cream instead! Perfect for a hot summer afternoon.
1 can coconut milk (full fat)- approx. 14 oz
6 earl grey teabags
2 tablespoons brown rice syrup
3 tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon dried lavender (optional)
pinch of salt
1/2 cup roughly chopped vanilla cookies
Fine Mesh Strainer
Ice-cream maker (I have a very inexpensive small one that works great!)
Put Coconut Milk in saucepan and heat over medium heat
Add teabags and lavender (if using)
Reduce heat to low once it's warmed (not boiling)
Steep for 10 minutes
*The mixture will get darker as the tea infuses
*Don't worry if some of the teabags break/some leaves get in, you'll be straining this anyway.
Strain into storage container (using fine mesh strainer)
*Press the teabags to release all of the liquid
Add Brown Rice Syrup, Maple Syrup, Vanilla, and Salt to mixture
Whisk to combine
Allow ice-cream mixture to cool in refrigerator (for at least 1-2 hours)
Once mixture is cooled, add to ice-cream maker and churn until it reaches soft-serve consistency
While churning roughly chop vanilla cookies
Once ice-cream is churned, add cookie bits and stir
Place ice-cream in storage container and freeze to firm up
*Use any vanilla you prefer
*The amount of time the churning takes will depend on your ice-cream machine- mine took about 20 minutes.
Participated in the
Frozen Treats Speed Challenge