Autumn πŸ‚ TEMPHtations.

autumn  temphtations display image  feafcade

Autumn πŸ‚ TEMPHtations.
A delicious autumnal, dairy free, sugar free, vegan 🌱 ice cream made with tempeh, chestnuts 🌰 , coconut 🌴 , cranberries and cinnamon. I wanted to show how versatile tempeh can be, it creates a rich velvety base for the chestnut and cranberries to shine in this dish.

1. 200 grams of @plantpowerfoods tempeh cut and steamed around 10 mins, till cooked
2. 400 ml coconut milk
3. 150 ml plant milk
4. 150g cooked chestnuts 🌰
5. 4 tablespoons of @truviauk stevia
6. 60 grams dried cranberries
7. 2-3 shots of brandy
8. 1 tsp of Cinnamon powder
9. 1 tsp espresso/coffee granules

Method:

Blend the above ingredients

Transfer your mixture into the cold pan and stick it back in the freezer for about 30 -40 minutes. Around that time, check the ice cream. Once the edges start to freeze, take out the mixture and beat it using a hand mixer. By breaking up the ice cream, you’ll help make it smooth and creamy.

Return the pan to the freezer. Every 40 minutes or so, take it back out and beat the ice cream again. Repeat until it is firmly frozen, usually around four sessions. Once it’s frozen, the mixture should be smooth and creamy. If at any time the ice cream becomes too hard, place out of the refrigerator until it becomes soft enough to beat, and then continue the process.

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