 |
| Read below for tips on this recipe |
Equipment: Blender
Air tight container, that can be shaken
Ingredients:
1 pint (16 oz.) of So Delicious vegan coconut chocolate ice cream
1 and 3/4 cups of vegan friendly irish whiskey (I used Jamesons. Bushmills is also listed as vegan friendly)
1 TBL vanilla
1 1/2 cups soy milk
1 cup (8oz.) agave nectar
Method: blend all together, place in container and refrigerate until thick and cold
 |
| Store in refrigerator, airtight |
"I have experimented with numerous vegan creams on this recipe and found that the coconut ice cream works the best (no coconut taste, promise). I also found the Soyatoo vegan whipping cream in a box is excellent (you will have to fiddle around with the amount of sweetener and milk you add with the differences in thickness, fat level and sugar) You can make this low-fat; however, it will taste a bit watery or like chocolate whiskey, not creamy. I have tried rice ice cream, soy ice cream, soy creamer and have not liked the results; however, you may like a thinner version. You can also add less sweetener, but you may think when you sip, this doesn't taste right....thats because irish cream is thick and very sweet. Also, you should serve very very cold, or over ice cubes and shake up the container to distribute the separation that will occur"
