Vegan Vanilla Buttercream Ice Cream

March 28th, 2011 11:44 am by Kelly Garbato

I first had the idea for this dessert several weeks ago, probably while snacking on some vegan vanilla buttercream frosting (left over from my first and only batch of VEGAN TWINKIES!!!, natch). As sugary sweet and headache-inducing as it can be, that shit is ADDICTIVE. (Even more so when you’re scooping it up with bits of chocolate bark, all tortilla chips -n- salsa styley! I know sick right!) And yet I don’t think I’ve seen a buttercream-flavored ice cream, like, ever. Clearly Big Ice Cream has been criminal in its oversight! Luckily, I’m on the case. Agent Garbato, NNU. Neglected NOMZ Unit.

This recipe is not for the faint of heart, people. Even though I made a slightly less sugary ice cream base than usual, the cup of powdered sugar in the frosting more than makes up for it.

I stuck with a basic vanilla ice cream recipe (a variant of that found in Wheeler Del Torro’s The Vegan Scoop, which is similar to A Vegan Ice Cream Paradise’s own concoction), but you can just as easily use your own favorite recipe. I can’t imagine that vanilla buttercream would taste gross when blended with chocolate, strawberry or green tea ice cream, you know what I mean?

The buttercream recipe is the same I used for the Twinkies – i.e., the Cream Filling from Shmooed Food – but again, feel free to sub in your own favorite recipe and flavor. Vanilla ice cream with strawberry cream swirls, anyone?

I was able to fit a full dish of frosting in my machine but you can always mix in any extras later – or use it as a topping. Along with plenty of cherries and sprinkles, of course!

Whatever you do, send me your ice cream not-porn!: fuck yeah vegan ice cream.

Please and thank you.
 

2011-03-27 - Vanilla Buttercream Ice Cream - 0009

 

Vegan Vanilla Buttercream Ice Cream

Ingredients

(Makes approximately one quart.)

For the ice cream:

1 cup soy milk (plain or vanilla), divided
2 cups soy creamer (plain or vanilla)
2 tablespoons arrowroot powder
1/2 cup sugar
1 tablespoon barley malt powder (optional)
1 tablespoon vanilla extract

For the buttercream frosting:

1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons barley malt powder
 
Directions

Prepare both recipes at least four to six hours in advance of making the ice cream, so that they’ve plenty of time to chill beforehand.

For the ice cream:

1. In a small bowl or cup, mix 1/4 cup of the soy milk with the arrowroot powder. Whisk briskly with a fork until combined. Set aside.

2. In a medium-sized saucepan, combine the rest of the soy milk, all of the soy creamer, and the sugar. Whisk briskly as you bring it a slow boil over medium heat.

3. Once the mixture begins to boil, remove it from the heat immediately. Add the arrowroot “slurry,” whisking it until the soy milk mixture thickens up. Add the vanilla extract and barley malt powder, mixing well. (Note: the latter is optional and will give the ice cream a hint of the sweet, marshmallowy taste of the frosting.)

4. Store covered in the fridge for at least four to six hours prior to making the ice cream. I usually make the “batter” the day or night before, so it has more than enough time to chill.

For the buttercream frosting:

5. Next, make the frosting! In a medium-sized bowl, combine the shortening and margarine; beat with a mixer until well blended.

6. Add the powdered sugar and beat for about five minutes, or until the frosting becomes light and fluffy. Most likely you’ll need to pause several times to scrape the side of the bowl.

7. Add the barley malt powder and vanilla extract and beat for several more minutes, until both are fully integrated into the frosting. Sample to taste and add extra sugar if needed.

8. Transfer the frosting to a lidded container and store in a fridge. Let chill for at least four to six hours before using in an ice cream maker.

For the grand finale:

9. Process the ice cream “batter” according to your ice cream maker’s instructions. Add the frosting near the middle (or even the end) of the cycle, preferably a little at a time, in tablespoon-sized dollops. Be careful not to add the frosting too early in the cycle; while the frosting and ice cream play nice when frozen, as the ice cream melts, some of the fats in the shortening will “bead up” and separate from the ice cream liquids. (Which looks weird, but still tastes yummy.) The goal is to mix chunks of frosting into the ice cream without trying to fully blend the two together.

Alternately, you can wait until after the ice cream’s done processing to add the frosting. Transfer the frozen – but still soft and pliable – ice cream to a large bowl and mix the frosting in (gently!) by hand. Store covered in the freezer asap.

Updated to add: You should DEFINITELY combine the buttercream and ice cream after the ice cream is done processing and out of the ice creamer maker. DEFINITELY.

Fun variation: for a swirly vs. chunky effect, load the frosting into a pastry bag and add it to the ice cream batter in long, thin strings.

Super important hint: be sure to keep the frosting refrigerated until you’re ready to use it!

10. Enjoy as vegan softserve, or store in a tightly covered container for an hour or two for a more thoroughly frozen dessert. Close your eyes and dream of summer. It’s just around the corner, you know!

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3 Responses to “Vegan Vanilla Buttercream Ice Cream”

  1. Vegan Vanilla & Chocolate Buttercream Swirl Ice Cream, Perfected! » V for Vegan: easyVegan.info Says:

    […] remember last week when I shared that super-awesome Vegan Vanilla Buttercream Ice Cream recipe? And I suggested that, for maximum nom, you should add the buttercream to the ice cream […]

  2. vegan nomz roundup!: ice cream ed. (with a recipe for peach ice cream!) » V for Vegan: easyVegan.info Says:

    […] I’ve been blogging ice cream recipes as I make them – Vegan Vanilla Buttercream and Vegan Vanilla & Chocolate Buttercream Swirl, holla! – but the odd few have slipped […]

  3. Eat to the Beat: Peaches & Buttercream Ice Cream & Beck » V for Vegan: easyVegan.info Says:

    […] is a slight variation on the Vegan Vanilla & Chocolate Buttercream Swirl and Vegan Vanilla Buttercream Ice Cream I’ve made previously. The key is to add the buttercream after the ice cream’s done […]

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