A 10 Minute no churn ice cream recipe is a must to have in your recipe collection. This recipe is so simple that you can just whip up with ingredients lying in your pantry! You can go wild with flavor combinations, add various toppings and just get creative, and most importantly, have fun!
Here, we have a beautiful peanut butter ice cream and to compliment that smoothness, we have a sticky toffee sauce and crunchy honey comb and poha crisps to spice things up! Let us know how you decide to elevate your No churn Vegan Ice cream!
Ingredients:
• Banana – 5 nos.• Peanut butter – 70 gms
Method:
1. Freeze the bananas overnight in the freezer.
2. Add the bananas and the peanut butter in a blender.
3. Pulse the blender till we get a smooth texture and its ready to serve.
Honeycomb
Ingredients:
• Sugar – 100 gms• Water – 100 gms
• Baking powder – 2gm
• Baking soda – 2gm
Method:
1. On a pan mix the water and sugar together and start to heat the pan.
2. After the sugar melts get caramel to a pale brown color, we have to
add the baking powder and the baking soda.
3. Immediately after adding the baking soda and baking powder, you will see that the caramel
will start, pour the mixture onto a baking tray lined with parchment paper.
Toffee sauce
Ingredients:
• Sugar – 100 gms• Water – 100 gms
• Coconut cream – 50 gms
• Virgin coconut oil – 5ml
Method:
1. On a pan mix the water and sugar together and start to heat the pan.
2. After the sugar melts get caramel to a pale brown color, mix in the coconut cream and coconut oil and it will be ready to serve.
Oats and Rice Poha crisps
Ingredients:
• Oats – 50 gms• Red rice – 50 gms
Method:
1. Preheat the oven to 100°C.
2. Place the oats and red rice poha to a baking tray and place the tray into the oven for half an
hour .
3. Once toasted dry them outside for 2 hours.
To assemble the dessert, in a bowl, add scoops of the ice cream, top it with pieces of honey comb, toffee sauce and poha crips.