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.
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.