Vegan Vanilla & Chocolate Buttercream Swirl Ice Cream, Perfected!

April 6th, 2011 8:44 am by Kelly Garbato

So 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 batter near the end of the cycle? Or, better yet, stir it in later? Well, I have to confess … I WAS TOTALLY GUESSING, Y’ALL. (Probably this means that you should NEVER FOLLOW MY ANY OF MY RECIPES, EVER! JOKING!)

You see, with that first, experimental batch, I added the frosting in the middle of the cycle, giving the machine enough time to blend ice cream with frosting – all smooth-like, little beads of fat excepted. (I encountered a similar phenomenon with the cookie dough ice cream from Wheeler del Torro’s The Vegan Scoop, fwiw.) Like I said before, weird but delicious.

Anyhow, after that snafu, I merely ASSUMED that adding the buttercream to the ice cream after it was done processing would better help preserve the integrity of each. ASSUMED but not CONFIRMED, at least not prior to blogging the recipe. So it’s a good thing that yesterday’s experiment CONFIRMED it! IRREFUTABLY! (Or else I’d be a LIAR LIAR YOGA PANTS ON FIRE!) Just look at those amazing swirls of awesomeness!
 

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Instead of vanilla buttercream, I tried chocolate – both because the contrast in colors highlights the swirls, and also ’cause I’ve never made chocolate buttercream before! But again, you can go with any ice cream/buttercream flavor combination: green tea and matcha! vanilla and strawberry! chocolate and almond! cherry and carob! USE YOUR IMAGINATION, PEOPLES! And your fancy flavor extracts!*

 
Vegan Vanilla & Chocolate Buttercream Swirl Ice Cream

Ingredients

(Makes approximately one quart.)

For the vanilla ice cream:

1 cup soy milk (plain or vanilla), divided
2 cups soy creamer (plain or vanilla)
2 tablespoons arrowroot powder
slightly less than 3/4 cup sugar
1 tablespoon vanilla extract

For the chocolate buttercream frosting:

1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1 cup powdered sugar
1/4 cup cocoa powder
1 1/2 teaspoons vanilla extract

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 vanilla 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 to 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, mixing well.

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 chocolate 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 cocoa powder and vanilla extract and beat for several more minutes, until both are fully integrated into the frosting. You may want to add the cocoa a few tablespoons at a time, stopping to taste and adjust the amount of cocoa to your liking. Add a dash of extra sugar as needed.

8. Store the frosting in 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. When done, 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.

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 (preferably simultaneously, as the ice cream maker dispenses the ice cream).
 

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In this batch, I (inadvertently) matched the tip of the ice cream dispenser to that of the pastry bag, resulting in perfect synergy! (SYNERGY! Listen to me, I sound like a complete a-hole!)

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

10. Transfer the finished ice cream to a tightly lidded container and freeze for several hours before serving.

AND FOR THE LOVE OF DOG, SEND ME YOUR NOMZ!

* I’M AFRAID THAT EVEN MY EXCESSIVE USE OF EXCLAMATION POINTS AND CAPS CANNOT ADEQUATELY CONVEY MY EXCITEMENT! SUCCESS HAS NEVER TASTED SO SWEET!!!!
 

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3 Responses to “Vegan Vanilla & Chocolate Buttercream Swirl Ice Cream, Perfected!”

  1. Vegan Vanilla Buttercream Ice Cream » V for Vegan: easyVegan.info Says:

    […] 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. […]

  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 through the cracks, mostly because I’ve no […]

  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 […]

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