Description
This Vegan Creme Brulee Ice Cream is a luscious, no-churn frozen dessert that combines the creamy richness of classic crème brûlée with a dairy-free twist. Made using soy milk, vegan condensed milk, and vegan whipping cream, this recipe features a delicate vanilla custard base thickened with cornstarch and finished with a caramelized sugar topping crafted with a blowtorch. Perfect for vegans and those seeking a delightful, plant-based frozen treat with minimal fuss.
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
Instructions
- Prepare Custard Mixture: Add the soy milk, cornstarch, and vegan condensed milk to a saucepan and whisk thoroughly to remove any lumps. Cut the vanilla pod lengthwise, scrape out the seeds, then add both the seeds and the pod to the saucepan. Place the pan on medium heat.
- Simmer Custard: Gently simmer the mixture on low-medium heat, whisking continuously for about 5 minutes until the custard thickens enough to coat the back of a spoon.
- Strain Custard: Pass the custard through a fine-mesh sieve into a medium bowl to remove the vanilla pod and any residues for a smooth texture.
- Chill Custard: Cover the surface of the custard with plastic wrap, ensuring it touches the custard to prevent a skin from forming, and chill in the refrigerator for one hour.
- Whip Vegan Cream: In a large bowl, whip the chilled vegan whipping cream with an electric mixer or stand mixer until it becomes light and fluffy.
- Combine Custard and Cream: Whisk the chilled custard briefly, then fold it gently into the whipped cream using a rubber spatula until evenly combined, maintaining the fluffy texture.
- Freeze Ice Cream: Transfer the mixture into 4 to 8 ramekins, cover them, and freeze for at least 4 hours until set.
- Caramelize Sugar Topping: Before serving, let the ice cream sit at room temperature for 10-15 minutes to soften slightly. Sprinkle granulated sugar evenly on top of each ramekin, then use a kitchen blowtorch to caramelize the sugar until it becomes golden brown and bubbly, creating the signature crunch of crème brûlée.
Notes
- Use soy milk and vegan condensed milk for a creamy, dairy-free base.
- Chilling the vegan whipping cream overnight ensures it whips better and holds volume.
- Scraping the vanilla pod seeds intensifies the custard’s vanilla flavor.
- Ensure constant whisking during simmering to prevent lumps and burning.
- The blowtorch caramelizes the sugar topping and should be handled with care to avoid burns or fire hazards.
- If a blowtorch is unavailable, a very hot broiler can be used briefly to caramelize sugar but watch closely to avoid burning.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, International
Keywords: vegan dessert, no churn ice cream, crème brûlée ice cream, dairy-free ice cream, vegan custard, plant-based dessert, vanilla ice cream, caramelized sugar topping
