- Prep time 6 hours
- Cook time 10 minutes
- Serves 4 to 6 / Makes 3 1/13 cups (800ml)
Alice Hart writes: A luxurious vegan ice cream made with only two ingredients, if you use store-bought, natural marzipan that is. Hart adds, "I think the key is to look for at least 50% almond content and a relatively short ingredient list—the flavor really will be better than cheaper versions which can be extremely sugary and flavored with almond essence. In the UK, it’s relatively easy to get hold of brands like Odense and Lubecker." If you want to make your own marzipan, blend 2 1/2 cups (250 g) almond meal with 1/2 cup (75 g) Medjool dates and 1/2 teaspoon almond extract in a food processor to make a paste. (Don't worry if it doesn't hold together, depending on the dryness of your dates and grind of your almond meal.) Toast the homemade marzipan for a little longer, and strain the mixture after blending with the coconut milk to make a smoother base. Recipe adapted slightly from The Way to Eat Now: Modern Vegetarian Food © Alice Hart, 2016, 2017. —Genius Recipes
(320 g) natural marzipan (store-bought or homemade, see recipe introduction)
3 1/3 cups
(800 ml) coconut milk
Cherries, to serve
- Preheat the oven to 375°F (190°C). Tear the marzipan into small pieces and spread out on a baking sheet lined with parchment paper. Bake for 5 to 10 minutes, until turning golden in places. Store-bought marzipan will brown in about 5 minutes and homemade takes about 12, so keep watch. Transfer into a blender with the coconut milk and blend until silky smooth. Chill for 2 hours.
- Churn in an ice cream machine according to the manufacturer’s instructions, until the blade stops. Then transfer to a freezable container, cover and freeze for 4 hours, or overnight.
- To make without a machine, pour the mixture into a shallow, wide freezable container and freeze for 1 hour, until the mixture freezes in a border around the edge. Break up the ice crystals with a whisk and return to the freezer. Repeat this whisking every 30 minutes, until evenly set and too thick to whip. This should take about 3 hours in total. Cover and freeze undisturbed for 4 hours, or overnight.
- Soften the ice cream in the fridge until soft enough to scoop, about 15 to 20 minutes, before scooping. Serve with fresh cherries or, when they aren’t in season, frozen or canned cherries simmered in a covered pan for 15 minutes with a splash of water and a little maple syrup, to taste.