Description
This Vegan Crème Brûlée Ice Cream is a luscious, no-churn dessert that combines the creamy texture of classic crème brûlée with the cool refreshment of vegan ice cream. Made with soy milk, vegan condensed milk, and vegan whipping cream, it’s a dairy-free indulgence perfect for warm days. The crowning glory is a caramelized sugar topping, just like the traditional French dessert, achieved with a simple kitchen blowtorch for an elegant finish.
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 (for caramelizing topping)
Instructions
- Prepare the custard base: Add the soy milk, cornstarch, and vegan condensed milk to a saucepan. Whisk well to remove any lumps and cut the vanilla pod lengthwise to scrape out the seeds. Add both seeds and pod to the mixture and place the pan over medium heat.
- Simmer and thicken: Gently simmer on low-medium heat for about 5 minutes, whisking continuously until the mixture thickens enough to coat the back of a spoon.
- Strain the custard: Pass the thickened mixture through a fine-mesh sieve into a medium bowl to remove the vanilla pod and any residual lumps, ensuring a smooth custard.
- Chill the custard: Cover the surface of the custard with plastic wrap directly touching it to prevent skin formation, then refrigerate for one hour until chilled.
- Whip the vegan cream: Using an electric mixer or stand mixer, whip the chilled vegan whipping cream until it becomes light and fluffy, forming soft peaks.
- Combine custard and cream: Gently whisk the chilled custard and pour it into the bowl with the whipped cream. Fold carefully using a rubber spatula until the mixture is evenly combined, taking care not to deflate the whipped cream.
- Freeze the mixture: Spoon the ice cream mixture into 4 to 8 ramekins, cover them with lids or plastic wrap, and freeze for at least 4 hours until firm.
- Serve with caramelized topping: Allow the ice cream to sit at room temperature for 10-15 minutes before serving for easier scooping. Sprinkle an even layer of granulated sugar over each portion and use a kitchen blowtorch to caramelize and brown the sugar, creating the signature crunchy brûlée crust.
Notes
- Use soy milk for the best creamy texture and protein content in this recipe.
- Chill the vegan whipping cream overnight for optimal whipping results.
- If a vanilla pod is unavailable, use 1 teaspoon of vanilla extract, added after cooking and cooling slightly.
- When caramelizing sugar, keep the blowtorch moving to avoid burning the sugar unevenly.
- This recipe is dairy-free, egg-free, and suitable for vegans.
