Whipped cream and ice creams spell out childhood dreams for me. I remember back in early middle school, when I first got into baking; I used to pack myself vanilla whipped cream and toast for lunch. I remember being so excited to come home from school to eat ice cream as a snack.
Having been vegan for a while now and having had a lot of experience in the kitchen, I can confidently say that whipped cream is one of the hardest foods to veganize. The truth is, as much as saturated fat is not healthy for you, it is also what makes junk food yummy and what makes a cream whip. Oh, the versatility of whipping cream – from soups to coffees to a wonderful, fluffy, dreamy dessert topping. And of course, to use as a base for homemade ice cream. Not sure about you, but banana “nice cream” just doesn’t do it for me . . . too icy, like a banana slushy (which is fine if that’s what you’re going for).
Since then, I’ve been searching EVERYWHERE on the web for a simple homemade (dairy-free) whipping cream that DOESN’T call for coconut. (If you know me, you know I’m not a fan of putting coconut in EVERYTHING . . .) It wasn’t until a year and a half ago, as I was making egg-free mayonnaise, when I discovered the secret to the emulsification of fat and water – protein curdles. That was when I created the game changing recipe – three-ingredient homemade whipped cream that cooks and whips just like its dairy counterpart; made just like mayonnaise, the soy milk is run in the blender while being curdled with an acid, and the fat is added in a slow, steady stream, all while blending.
I went about this recipe by modifying the traditional, dairy-based no-machine ice cream recipe; it calls for sweetened condensed milk to be folded into whipped heavy cream, flavored with a touch of vanilla. Here, I’ve used my special nondairy whipping cream recipe for the whipped cream and a sweetened condensed milk substitute made from soy milk, organic sugar, cashews, and a touch of sea salt and vanilla to fine tune the flavor.
The balance between sugar, water, and fat content prevents the water from crystalizing; it is far from being overly sweet, but definitely flavorful. I’ve even given it to a friend to taste test (who didn’t know I was vegan), and he said it was so creamy, almost like a custard.
The recipe took me a few tries to perfect, but I’ve never felt so accomplished!
Me + ice cream = one happy girl ❤
After enough blabbering, here are the two special recipes rolled into one.