Uploaded December 2024 | Updated September 2026, 2 hours ago
How I make the delicious and surprisingly simple vegan Hazelnut Oat Milk Ice-cream I serve on my tasting menu. It's a great simple recipe and much much more delicious than it should be for how easy it is - just 4 ingredients very simply combined. Then I go on to show you how I make some of the other things I serve this with - a vegan white chocolate made with Kinako and a Cherry Brandy Sauce. I hope you find these interesting too and the Ice-cream recipe itself really is so easy & rewarding I highly recommend making it. .
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Related videos -
Chocolate Tempering - youtu.be/7ifZSZjpoVs
Homemade Chocolate - youtu.be/R3RskGVhhGI
Oat Milk Chocolate - youtu.be/1oUyhJuwgfQ
Hazelnut Oat Milk Ice-Cream Recipe
625g Hazelnut Praline
840g Oatly Oat milk
80g Caster sugar
25g White miso
Combine ingredients and blend together well.
Chill & rest the mixture overnight
Process in an ice-cream machine
Vegan Kinanko White Chocolate
900g Cocoa butter
690g sugar
690g toasted soy bean / kinako
Combine in a chocolate grinder and follow the method described in my chocolate making video - youtu.be/R3RskGVhhGI
Cherry Brandy Sauce
Cherry juice -
450g Cherries
450g Water
225g Sugar
Blend well the ingredient together then strain though fine sieve.
Cherry Reduction
1000g Cherry Juice from above
225g Pomegranate molasses
Reduce in rotavap at low temperature.
Finished Cherry Brandy Sauce -
50g Cherry reduction (see above)
100g Cherry brandy
Mix together then store chilled until ready to use.
How I make the delicious and surprisingly simple vegan Hazelnut Oat Milk Ice-cream I serve on my tasting menu. It's a great simple recipe and much much more delicious than it should be for how easy it is - just 4 ingredients very simply combined. Then I go on to show you how I make some of the other things I serve this with - a vegan white chocolate made with Kinako and a Cherry Brandy Sauce. I hope you find these interesting too and the Ice-cream recipe itself really is so easy & rewarding I highly recommend making it. .
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Related videos -
Chocolate Tempering - youtu.be/7ifZSZjpoVs
Homemade Chocolate - youtu.be/R3RskGVhhGI
Oat Milk Chocolate - youtu.be/1oUyhJuwgfQ
Hazelnut Oat Milk Ice-Cream Recipe
625g Hazelnut Praline
840g Oatly Oat milk
80g Caster sugar
25g White miso
Combine ingredients and blend together well.
Chill & rest the mixture overnight
Process in an ice-cream machine
Vegan Kinanko White Chocolate
900g Cocoa butter
690g sugar
690g toasted soy bean / kinako
Combine in a chocolate grinder and follow the method described in my chocolate making video - youtu.be/R3RskGVhhGI
Cherry Brandy Sauce
Cherry juice -
450g Cherries
450g Water
225g Sugar
Blend well the ingredient together then strain though fine sieve.
Cherry Reduction
1000g Cherry Juice from above
225g Pomegranate molasses
Reduce in rotavap at low temperature.
Finished Cherry Brandy Sauce -
50g Cherry reduction (see above)
100g Cherry brandy
Mix together then store chilled until ready to use.
