Vegan stracciatella ice cream (no churn)
Stracciatella is one of Italy's most popular ice creams. For an easy version that's no churn, try this vegan stracciatella ice cream recipe.
Servings: 6 servings
Calories: 299kcal
Ingredients
- 100 g dark chocolate
- 250 ml vegan double cream
- 185 g vegan condensed milk
- 2 teaspoons vanilla extract
- 1 pinch salt
Instructions
- First grate your chocolate using a box grater or a vegetable peeler and set it aside.
- Whisk the cold cream until thick.
- Add the condensed milk, vanilla and salt and whisk again.
- Pour in the chocolate and fold in, being careful not to over-beat it. You don't want to knock the air out of it.
- Pour into your freezer-friendly tub.
- Freeze it for 4 hours or overnight.
Notes
Store it in an airtight container and you can keep it for about a month.
If you are just making it for the next day or for later the same day, you can make it in a loaf tin as I did.
Keep it uncovered longer and it could get freezer burn.
Variation
To change things up, you could add fresh raspberries, or add crushed biscuits (Biscoff or Oreos).
Ice Cream Maker
If you have an ice cream maker, you can churn the ice cream, which will make it even creamier.
Nutrition
Serving: 1 serving | Calories: 299kcal | Carbohydrates: 39g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 121mg | Fiber: 2g | Sugar: 26g | Vitamin A: 82IU | Calcium: 125mg | Iron: 2mg
