Description
This Vegan Crème Brûlée Ice Cream is a rich and creamy dairy-free dessert that combines the classic flavors of crème brûlée with the indulgent texture of ice cream, all without the need for an ice cream maker. Made with soy milk, vegan condensed milk, and vegan whipping cream, it delivers a luxurious treat topped with caramelized sugar for that signature brûlée crunch.
Ingredients
Scale
Custard Base
- 420 ml soy milk
- 30 g cornstarch
- 240 g vegan condensed milk
- 1 vanilla pod
- ¼ teaspoon sea salt
Whipped Cream
- 400 ml vegan whipping cream (chilled overnight)
- 60 g granulated sugar
Topping
- Additional granulated sugar for caramelizing
Instructions
- Prepare Custard Mixture: In a saucepan, combine the soy milk, cornstarch, and vegan condensed milk. Whisk thoroughly to eliminate any lumps. Split the vanilla pod lengthwise and scrape out the seeds, then add both seeds and pod to the saucepan.
- Simmer and Thicken: Place the saucepan over medium heat and gently simmer on low-medium, whisking continuously for about 5 minutes until the mixture thickens enough to coat the back of a spoon.
- Strain Custard: Pass the thickened custard through a fine-mesh sieve into a bowl to remove the vanilla pod and any residue, ensuring a smooth texture.
- Chill Custard: Cover the custard surface directly with plastic wrap to prevent a skin from forming and chill it in the refrigerator for one hour.
- Whip Cream: Using an electric mixer or stand mixer, whip the chilled vegan whipping cream until it becomes light and fluffy.
- Combine Custard and Cream: Whisk the chilled custard briefly, then fold it carefully into the whipped cream using a rubber spatula until evenly mixed without deflating the cream.
- Freeze Ice Cream: Transfer the mixture evenly into 4 to 8 ramekins as desired, cover them, and freeze for at least 4 hours until set.
- Caramelize Sugar Topping: Before serving, allow the ice cream to soften at room temperature for 10-15 minutes, then sprinkle an even layer of granulated sugar on top of each serving. Use a kitchen blowtorch to caramelize the sugar until it forms a golden, crispy crust similar to traditional crème brûlée.
Notes
- Use full-fat vegan whipping cream chilled overnight for better whipping results.
- If vegan condensed milk is unavailable, it can be substituted with a homemade blend of plant-based milk and sugar reduced over heat.
- Vanilla pods can be substituted with high-quality vanilla extract or paste if preferred.
- The blowtorch step is essential to achieve the characteristic brûlée caramelized sugar topping.
- Ensure the custard is fully chilled before folding into the whipped cream to maintain the ice cream’s texture.
- This recipe does not require an ice cream maker, making it simple for home cooks.
