Category Archives: Vegan Substitutes

Ice Cream!

I’ve nailed it! No coconut cream, so none of that pesky coconut flavour. Plus, it’s nice and soft! You can scoop it right out of the freezer.
I use a simple “novelty appliance” ice cream maker, which is really just a frozen bowl and churning paddle. You can get them for around $30. Or you can get a fancy-pants $300 machine…

1/4 Cup Coconut Oil
1 1/2 Cups Soy Milk
1/2 Cup white sugar
1 Tblsp Tapioca Starch
1/2 tsp vanilla paste

Mix all ingredients together in a pot, bring to the boil, and let it simmer for a couple of minutes until it starts to thicken.
Remove from the heat, let it cool, then refrigerate overnight.
Add to your ice cream maker and churn until it’s started to freeze. (10 – 20 minutes depending on your machine).
Chuck in the freezer until it’s fully frozen.

– If you want to colour or flavour your ice cream, add this in once you’ve finished boiling it while it’s cooling.
– If you want to add something solid (e.g. chocolate chips or cookie pieces), do this a minute or two before you take it out of the ice cream maker.
– If you want to add fruit – DON’T add it cut up raw fruit. It will freeze solid and just not be pleasant to eat. DO make a ‘jam’ out of the fruit (boil pureed fruit, sugar and water until it’s the consistency of jam) then mix it in at the end. This way it will still be soft and edible when your ice cream freezes.

Flavours I have made so far:

  • Coconut and cherry
  • Mango, lime, and coconut
  • Chocolate coffee (melted in 100g chocolate, and added a double shot of espresso)
  • Orange chocolate chip
  • Mint chocolate chip
  • Goody goody gumdrop (bubblegum flavour with gum drop lollies mixed through
  • Cookies and cream
  • mangomochaorange choch chip

    Fresh Whipped Cream

    There comes a time when you have made every non-cream-including pudding out there, and you really are starting to crave some; be it trifle, chocolate-chip cookie log, or cream filled donuts.

    You can usually buy a vegan cream from an expensive organic, gluten free, or other such speciality store. But why buy it, when you can make it for a lot cheaper (and without that nasty soy after-taste).

    An electric beater would be recommended here, to make the cream light and fluffy and to make it easier on your arm. But they aren’t necessary – I made this whipping everything by hand.


    1 tsp Cornflour
    1/2 C Soy Milk
    100g Margarine
    3 tsp Icing Sugar
    a few drops Vanilla Essence


    Combine the cornflour with a tablespoon of the soy milk into a paste. In a pot, bring the remaining soy milk to the boil. Remove from the heat, then pour the boiling soy milk into the paste – beat until well combined. Return this to the pot, and heat for another couple of minutes until the mixture starts to thicken (it should be quite bubbly, but won’t flow around the pot). Remove from the heat and leave to cool.

    While the milk mixture is cooling, beat the margarine till it is also light and fluffy. Once the milk mixture has completely cooled, beat it into the margarine part by part. Then beat in the icing sugar one teaspoon at a time. Taste as you go along  to make it as sweet as you want it to be. Finally, beat in a few drops of vanilla essence.

    I found it remarkable how much difference the vanilla essence made. Up until it’s inclusion, it tastes like margarine with a small amount of icing sugar. The addition of vanilla essence transforms the mixture into cream. The moral? DON’T MAKE THIS IF YOU DON’T HAVE VANILLA ESSENCE.