Extremely delicious, vanilla-chocolate, vegan and gluten-free ice cream Milky Way Style for the ice cream craving temptation in between. Creamy, delicately melting, with a crunchy chocolate coating. Especially suitable as a healthy snack alternative for kids.
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 16Piece
Calories 239kcal
Ingredients
FOR THE ICE:
250mlVanilla soy milkalternatively an unsweetened soy milk, here add ¼ tsp bourbon vanilla or 1 tsp vanilla extract
100mlmaple syrupalternatively agave syrup, rice syrup or another liquid sweetener
250mlFrying oilalternatively another tasteless oil
FOR THE ICE Place soy vanilla milk and maple syrup in a high-powered blender.
250 ml Vanilla soy milk, 100 ml maple syrup
Turn blender to lowest setting and slowly pour in the oil. Here, cover the blender jar with your hand or a kitchen towel so that the liquid does not splash out too much when pouring in the oil.
250 ml Frying oil
Once the oil is completely used up, turn blender to a higher setting and blend until an emulsion is formed that looks something like mayonnaise.
Add tapioca starch to blender and blend on lowest speed until evenly combined.
30 g Tapioca starch
Place a small saucepan on the stove and heat over medium heat. Pour in emulsified mixture from blender and heat, stirring constantly, until just before boiling point. Please stir constantly so that nothing can burn. The measurements should now be somewhat tough, but still easy to spread.
Line a small baking dish or other container, preferably rectangular, with paper towels and pour in the vanilla ice cream measures. Smooth, cover and place in freezer.
Allow to set for at least 2 hours, but ideally overnight.
FOR THE CHOCOLATE COATING Carefully melt the chocolate and coconut oil over a water bath.
200 g dark vegan chocolate coating, 15 g Coconut oil
Remove bars from freezer and from mold and cut into 16 even bars on a cutting board.
Skewer a bar with a praline fork (or a regular fork) and cover completely with chocolate. Strip with another fork and place on draining rack (or baking paper) to set.
enjoy! Freeze remaining bars, will last up to 2 months in a freezer-safe box.