I bought a pack of vegan whipping cream a while back. After using it once, I had it stored in my freezer for long. As no one at home liked the taste of vegan cream on cakes, I never bothered to use it again. But I also couldn’t let it freeze there for ever. I remembered one of my friend saying that this whipping cream makes great ice cream with a little bit of pudding powder. So thought of giving it a try. Keeping my fingers crossed I made it one day. From that day on, when ever I need an ice cream topping, this ice cream is coming for my rescue. Daughter is loving it so much.
This doesn’t have any cooking involved. It is so easy and quick. Use a hand beater to make it faster. As the cream has sugar, you don’t even have to add sugar. And this is not any authentic ice cream recipe. It is for those who wants quick recipes. The resulting ice cream is creamy and doesn’t melt easily. Use any pudding powder to vary the flavour of ice cream. And you can also add choco chips, peanut butter chips or butter scotch chips. And vary the food colour according to the flavour used along with some essence. Do you remember my mug cake. I used this ice cream to top it. If you are allergic to milk, then this ice cream will surely satisfy your cravings. And if you are to make it during mango season, then top it with some mango slices for an authentic touch..
Soy Whipping Cream – 2 cups
Mango Pudding Powder – 3-4 tbs
Yellow Food Colour- a few drops
If the cream is frozen, then let it sit in the fridge for 24 hours to bring down the temperature. We need cold cream but not frozen cream.
Add it to a chilled bowl and beat it for 3-4 minutes until soft peaks form.
Now add the mango pudding powder and food colour and beat until it forms stiff peaks.
Transfer to plastic containers and freeze for 6-7 hours.
Scoop it out with an ice cream scoop and enjoy.