Caramel-Cookie-Ice Cream

Another ice cream experiment, this one turned out very delicious – probably the best I ever made.

It’s caramel ice cream with little lumps of caramel and caramel cookie crumbles.


for the caramel lumps:

  • 30g margarine
  • 80g sugar
  • 200ml soy milk

for the ice cream mixture:

  • 450ml soy milk
  • 80g sugar
  • a few tablespoons water
  • 30g potato starch


  • 5 pieces of store bought caramel cookies, crumbled

How it’s made:

the caramel lumps:

  • melt margarine in a pan
  • add sugar, heaten up carefully until the sugar melts
  • add soy milk and stir continuously
  • let simmer for up to 30 minutes until mass has thickened

Caramel Ice Creamcaramel has thickened…

  • pour onto a plate and let cool off
  • put in the fridge for a couple of hours
  • break into little lumps with a fork

the ice cream mixture

  • put sugar in a pan and dissolve some water
  • heat and stir, wait until the sugar caramelizes but don’t overheat
  • add soy milk and let simmer, stir regularly
  • dissolve potato starch in water and add quickly to the mixture
  • stir thoroughly while boiling up for a few minutes
  • let cool off, then put in the fridge for a couple of hours

Caramel Ice Creamcaramel mixture, cookie crumbles and caramel lumps

  • put ice cream mass in the ice cream maker for 20-25 minutes
  • 5 minutes before turning it off, add the caramel lumps and crumbled caramel cookies

Caramel Ice Creamthe most delicious caramel ice cream I ever ate

Coconut-Rum Ice Cream

Here’s the newest of my ice cream experiments:


  • 1 can (400ml) coconut milk (I used light, but I would guess full fat would be even more delicious)
  • 50g desiccated coconut
  • 50ml rum
  • 15g potato starch
  • 20g sugar (or more if you prefer it sweeter)

How it’s done:

  • put coconut milk in a pot, stir in desiccated coconut and boil up
  • mix potato starch with rum and stir in quickly and thoroughly
  • let boil for a couple of minutes
  • add sugar (or sweetener of choice) to taste
  • let cool off completely, then put in the fridge for a couple of hours
  • finally put it into your ice cream maker

This ice cream had the most perfect texture I got out of my ice cream maker so far, very soft and creamy.

Coconut Rum Ice CreamAnd of course it was really delicious as well!

Marzipan-Almond-Slivers Ice Cream

About two weeks ago I bought an ice cream maker.

It was a difficult decision, I have only a small freezing compartment in my fridge, and the freezing section of the ice cream maker takes about half of the room. Also ice cream isn’t exactly a healthy type of food.

On the other hand, the range of vegan types of ice cream are very limited: a couple of fruit ice creams and vanilla – and I like neither. Before I became vegan I only used to eat brown ice creams: chocolate, coffee, hazelnut, nougat. And by making ice cream myself I can determine wether to use healthy or unhealthy ingredients.

But it was mainly the expectation of some chocolate ice cream that finally tipped the scale 🙂

During the last two weeks I have tried to make several types of ice cream and I did have quite some failures, most of them being my fault: I was too impatient and didn’t keep the freezing section in the freezing compartment long enough. However, slowly I’m getting the hang of it. One of the most successful results so far was a very delicious marzipan-almond-slivers ice cream.


  • 500ml soy milk
  • 100g marzipan
  • 30g almond slivers
  • 15g potato starch

How it’s done:

  • pour 400ml soy milk in a pot and heat slowly
  • if you want to have marzipan chunks in your ice cream, take 1/3 -1/4 of the marzipan and put it in the fridge
  • dissolve the rest of the marzipan in the warm soy milk
  • when marzipan has completely dissolved, mix potato starch with the rest of the soy milk
  • pour potato starch-soy milk-mixture into the pot and boil up
  • let boil for a couple of minutes while stirring constantly
  • let the mixture cool off completely, then put in the fridge for a couple of hours
  • in the meantime you can cut the rest of the marzipan into small chunks
  • when the ice cream mixture has been in the fridge long enough (for my ice cream maker this takes 4 hours), take it out and stir in the almond slivers and the marzipan chunks
  • put the mixture in your ice cream maker and wait for the miracle

marzipan almond slivers ice creamI am sorry I don’t have a better picture, but I was busy eating this really amazing ice cream 🙂