Name: The Truly EASIEST Way To Make Ice Cream - no churn, no machine, no whip (creamy smooth vegan recipe) | Videos | Gan Jing World
Uploaded: 2023-02-19T11:09:02.080Z
Duration: 4 min 50 s
Description: The SIMPLEST and EASIEST way to make creamy delicious Ice Cream without an ice cream machine or mixer. No churn, no whip, no icy cold hands, and no stove cookin... | Videos | Gan Jing World

Cheer Seeds Cooking

https://video5-us-west.cloudokyo.cloud/video/v5/cc/cb/99/cccb9945-ad11-47eb-af5d-349c4e86f240/master.m3u8

The SIMPLEST and EASIEST way to make creamy delicious Ice Cream without an ice cream machine or mixer.
No churn, no whip, no icy cold hands, and no stove cooking - NO MESS! Have a look to see how it is done; all you need is a blender and a freezer.

So incredibly easy to make, and mind-blowingly decadent to boot! 
The exotically fragrant jackfruit is deliciously delivered via a smooth velvety creaminess. It is satisfyingly rich and refreshing at the same time!

• No whipping cream
• No bananas
• No cashews 
• No coconut 
• No condensed milk
• Dairy-free
• Egg-free
• Gluten-free
• No cholesterol

Despite the added oil in this recipe, this is LOWER in fat compared to traditional dairy ice creams (whether homemade or store-bought). 
This is because the milk, egg, and cream that's often used contain a higher amount of fat. Also unlike those dairy ice creams, this one has ZERO cholesterol.

PS You don't need to use jackfruit - this recipe works well with many other fruits as well!
Try: Mango, peach, durian, pineapple, or any other sweet fleshy fruit.
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4 ingredient Easy Creamy Vegan Jackfruit Ice Cream Recipe 

Ingredients:
(makes ~930g // ~2 pints)

• 450g Jackfruit, fresh or frozen // 1 lbs
• 250g Plant milk (I used soy) // ½ cup
• 150g Sugar // ¾ cup or to your preference
• 80g Vegetable oil // ⅓ cup (less than 9% of total fat)

Essential equipment:

• Blender
• Freezer
• 2+ Ice Cube Trays

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Notes

• You don't need to use jackfruit try: mango, peach, berries, durian, pineapple, or any other sweet and fleshy fruit
• Watery fruits like watermelon, pomegranate, and oranges may result in more of a sorbet-like texture
• For the vegetable oil you can choose: canola, rice bran, avocado, olive oil or any other light oil, avoid coconut and palm oil as it will not be as creamy
• The ice cream will be soft enough to scoop out of the freezer, but when forming rochers and quenelles give it a mix to soften it up a bit more
• Depending on your room temp you may need to freeze the blended mixture in between processing to prevent melting as this can cause icicles to form as it refreezes later
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Music: Aryll Fae - "Before I Forget"

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