Vegan Ice Cream Buttercream Frosting

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This recipe for vegan ice cream buttercream is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Talia Hassid. To qualify, the recipe includes No Sugar Added Coconut Milk Ice Cream by So Delicious Dairy Free.

Ice Cream Buttercream Frosting (dairy-free, gluten-free, and vegan!)Ice Cream Buttercream Frosting (dairy-free, gluten-free, and vegan!)Spring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

Special Diet Notes & Options: Ice Cream Buttercream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. For soy-free, be sure to select a soy-free margarine (like Earth Balance soy-free varieties) and a non-hydrogenated, soy-free shortening, like Spectrum.

Vegan Ice Cream Buttercream Frosting
 
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Author:
Ingredients
Instructions
  1. Combine flour and ice cream in a small sauce pan, without turning on the heat yet, and whisk until fully combined and no lumps remain.
  2. Turn heat on medium low and stir the flour/ice cream mixture until very thick. It should become like a thick brownie batter consistency. Once it has thickened, remove from heat and allow to cool to room temperature.
  3. Once ice cream/flour mixture has cooled to room temperature, cream the Earth Balance, shortening, and sugar in a stand mixer until smooth and light. Be sure to mix until it is no longer grainy.
  4. Add the vanilla to the cooled ice cream/flour mixture and stir to combine.
  5. Once the Earth Balance/shortening and sugar are whipped, add in the ice cream/flour mixture and whip until light and fluffy. It should resemble a whipped cream consistency.
Notes
This frosting will be very light and fluffy at room temperature (as shown in the first picture). If it’s refrigerated, it will become much thicker and more dense (as shown in the second picture). It is delicious either way! It can be used to frost cupcakes, cakes, cookies, or just eat it with a spoon!

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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