London Fog Vegan Ice-Cream

Introduction: London Fog Vegan Ice-Cream

About: I'm a vegan home cook, and love to experiment with veganizing recipes.

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.

Supplies

Ingredients:

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

Equipment:

Small saucepan

Fine Mesh Strainer

Ice-cream maker (I have a very inexpensive small one that works great!)

Whisk

Step 1:

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.

Step 2:

Strain into storage container (using fine mesh strainer)

*Press the teabags to release all of the liquid

Step 3:

Add Brown Rice Syrup, Maple Syrup, Vanilla, and Salt to mixture

Whisk to combine

Step 4:

Allow ice-cream mixture to cool in refrigerator (for at least 1-2 hours)

Step 5:

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.

Step 6:

ENJOY!

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