Just recently I finally was able to purchase tigernuts! So I started out with a few recipe ideas. Of course I had to make some tigernut milk. It turned out delicious! The flavour is so amazing, I’ve never tasted anything like it before. So, being such an inviting ingredient for it, I just had to try some ice-cream with it. It is amazing too! 🙂
While most of my ice-cream recipes can be made with ice-cream makers as well as with a high-speed blender only, this one only works with an ice-cream maker. The texture is quite tricky, because it tends to get a little crumbly. That is why the dates are quite important. They make it more creamy.
If you desire perfectly round, scooped portions make sure that the ice-cream is just firm enough and not too soft either. It also helps to dip the scooper into a glass of warm water in between.
I added some guar gum just to help it to be a little more creamy. Of course it will work without it too. And as always, this recipe for Tigernut Vanilla Ice Cream is vegan, gluten-free and without refined sugar 🙂
Makes about 1.8 liter:
3 cups (750ml) tigernut milk (see recipe here)
1 cup (140g) dates, pitted
1 teaspoon vanilla essence or one vanilla pod, scraped
1/2 teaspoon guar gum (optional)
1. Blend all ingredients in a high-speed blender until smooth.
2. Pour mixture into ice-cream maker and let run until the mixture is firm.
3. Serve straight away or scoop ice-cream into freezer-safe container to let firm up a little longer. If you leave it in the freezer for longer, let it defrost for half an hour or so before serving.