VACATION:
HYDRATION:
BEER-CATION:
BEER ICE CREAM
I used coconut creamer for this vegan ice cream. You can’t taste the coconut flavor but it helps the ice cream get nice and smooth.
The deep chocolate and coffee flavors in porters and stouts lends a rich complexity to ice cream. Even non-beer lovers will appreciate this adult twist on the classic, summer-time treat.
2 cups non-dairy creamer
1 cup stout or porter beer (make it one you love to drink!)
1/2 cup maple syrup
1/4 cup cocoa powder
2 oz. chocolate, chopped
1 tablespoon vanilla
2 tablespoons arrowroot powder
Mix 1/4 cup soy creamer and arrowroot powder. Set aside.
Arrowroot powder is a thickening agent used the same way as cornstarch. In ice cream recipes, it helps prevent the formation of ice crystals.
Add remaining creamer, beer, maple syrup, cocoa powder and chocolate to saucepan over medium-high heat.
Bring mixture to a boil.
Add arrowroot mixture and vanilla and remove from heat.
Transfer to a large bowl and allow to cool for at least two hours.
Pour into ice cream maker and follow manufacturer’s instructions.
This was a fun vegan ice cream experiment but the recipe has not been perfected. Oh darn, guess I’ll have to keep trying.
Beer is a fickle mistress.
So is this ice cream.
It was the consistency of soft-serve upon removal from the ice cream maker.
If that spoon was a straw, this ice cream never would have made it to the freezer.
Patience grasshopper.
Firm it up in the freezer for another hour or two.
Have a beer….or five….while you wait.
Remove from freezer ten minutes before serving for optimum scoop-ability.
The flavor of this ice cream was phenomenal. It had deep chocolate, malt, and coffee flavors but I actually preferred the texture as a soft-serve or thick shake as opposed to a firm ice-cream.
C’mon….use those beer muscles.
HAPPY HYDRATING!
Hmmm..intriguing. I’m thinking,y lactose-intolerant, beer-loving brother in law would love this. Do you think maybe it was the alcohol that kept it from freezing hard at first?
Yes, I do think the alcohol affected the freezing and the texture. This is my first attempt at vegan ice cream, let alone beer ice cream so I have lots of experimenting to do. Either way, I highly recommend making ice cream with coconut creamer. It provides a really good base.