All the homey goodness of Mom’s apple pie in an irresistible and simple-to-make ice cream. Cooking fresh apple puree into a deep, rich paste concentrates its lovely flavor and color while Tofutti Better Than Sour Cream balances its sweetness and insures a creamy and luscious texture.
“Vegan Apple Pie & Vanilla Ice Cream”
Apple pie ice cream:
2 large red apples with a nice sweet-tart balance (I like Fuji), cut into 1/8ths and cored
2 tablespoons vegan butter (such as Earth Balance)
3/4 cup turbinado sugar, divided (use any granulated sugar you prefer)
1 teaspoon ground cinnamon
2 tablespoons arrowroot powder
1/2 cup unsweetened soy milk, divided in half (plain, vanilla or plain or vanilla lite will also work great)
1 cup plain soy creamer
1 teaspoon vanilla extract
1 1/2 cups Tofutti Better Than Sour Cream
*Optional (recommended) mix-in: pie crust pieces (recipe follows)
Garnish: reserved Pie Crust Pieces or strips, a sprinkle of cinnamon or grated nutmeg, a cinnamon stick, a dried apple slice, and/or a few walnut halves or pieces
In the bowl of a food processor, process apple until a textured puree forms. Melt vegan butter in a large cast iron skillet over medium-high, add 1/4 cup sugar and cinnamon, and cook, stirring continually, for a couple of minutes or until sugar is mostly dissolved. Add apple puree and cook, stirring frequently, for 7 to 10 minutes or until a thick paste-like puree forms; reduce heat if necessary to prevent scorching as the moisture evaporates. The texture will be similar to brownie batter and the apple flavor beautifully concentrated. Remove from heat.
In a small bowl, whisk together the arrowroot powder with 1/4 cup of soy milk until smooth. Set aside. Whisk together the remaining 1/4 cup soy milk, soy creamer, and 1/2 cup sugar in a medium (2-quart) saucepan over medium-high heat and bring just to a boil, whisking occasionally.
Remove from heat and quickly whisk in the apple puree, vanilla, and soy milk-arrowroot mixture until very smooth. Allow to cool to room temperature, whisk again, and then cover and refrigerate several hours or overnight until thoroughly chilled.
Whisk in Tofutti Better Than Sour Cream until completely incorporated and then freeze in an ice cream maker according to manufacturer’s directions. When it is almost frozen, add optional pie crust pieces and let churn a minute or so until they are well-distributed. Scrape ice cream into an airtight container and store in freezer. Serve garnished as desired with more pie crust pieces or strips, a sprinkle of cinnamon or grated nutmeg, a cinnamon stick, a dried apple slice, and/or a few walnut halves or pieces.
Pie crust pieces:
1/2 cup unbleached all-purpose flour
1 tablespoon turbinado sugar, divided (use any granulated sugar you prefer)
2 tablespoons melted vegan butter
2 tablespoons unsweetened or plain soymilk
1/8 teaspoon ground cinnamon
Preheat oven to 350 degrees and either lightly oil a baking sheet or line it with Silpat or parchment paper. In a small bowl, whisk together all ingredients, except cinnamon, using only 2 teaspoon of sugar. Make a well in the center of the flour mixture and add melted butter and soymilk, stirring with a fork until a moist dough comes together. Shape into a ball and then press dough into a thin 5.5 x 7.5″ rectangle directly on prepared baking sheet. Sprinkle remaining 1 teaspoon sugar over the top followed by ground cinnamon.
Bake for 15 to 17 minutes or until lightly golden brown and firm. It will crisp more as it cools. While crust is still warm, cut into 1/2-inch wide strips with a sharp knife to serve as a garnish. Or, cool the crust completely on a wire rack, break into pieces the size of large peas and store, covered, until time to add to the ice cream and/or use as a garnish.
Yields 1 quart.
Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.
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