Vegan cream and yoghurt ice cream with pomegranate
The best creamy vegan ice cream with a velvety texture and a real creamy and refreshing taste.
Vegan plant based yoghurt
(I’m using coconut)
Vegan single oaty or soya cream
Cold pressed oil
(me strawberry oil) or nut, rice bran or rapeseed oil is fine
In a high speed blender mix everything for 10 seconds
Pour it int a bowl with a lid. Cover it and place in the freezer for 3-4 hours
Every hour give it a stir and cover again with the lid. Using this method you will avoid ice chunks in your ice cream and will end up with a much creamier ice cream.
Serve with a generous sprinkle of fresh pomegranate and a drizzle of pomegranate molasses.