Happy Monday everyone! Just five more days for the weekend again, so hang in there. 🙂
If you have visited this blog before, do you notice anything different? That’s right, I finally changed my URL over to the new theflavorbender.com AND changed my logo and header too! I kept a few elements from my old logo, because I loved my old Giramuk’s Kitchen logo, and if you look closely, you might notice the “K” cake beater hiding in the new one. 🙂 A BIG thank you to my sister for putting it together for me! I owe you a few cakes, that’s a promise!
So how do you celebrate a change like re-branding your blog? It’s either cake or ice cream for me, and by now you know which one I picked this time. And you should be VERY excited about this one, because this is an insanely delicious VEGAN ICE CREAM with a wicked Sri Lankan (tropical) twist! It’s a Vegan Cardamom Spiced Coconut Ice Cream – aka Watalappan Ice cream! I’m a day late for National Ice Cream day with this one, but believe me, it will NEVER be too late for something as amazing as this!
Does the name Watalappan sound familiar to you? I shared the recipe for the traditional Sri Lankan watalappan a few months ago (you can read all about it right here) and it’s one of the most popular posts on this blog. It’s a cardamom and nutmeg spiced coconut custard, a classic Sri Lankan dessert and a uniquely fantastic combination of flavours and texture!
I wanted to go where no one else has gone before and turn this amazing dessert into an ice cream. I had the option of using eggs to make the ice cream or make it completely vegan. I was intrigued by the thought of making a vegan ice cream and decided to hand myself the challenge. Then I made it even better by making a Cardamom and Cashew Praline that paired with the flavours in this ice cream perfectly! That praline is SO good, you’ll be eating it on its own. Mark my words.
So I researched on how to replicate the creamy thickness of the ice cream base without adding eggs. The two options I seriously considered were cornflour and Xanthan gum. Both are capable of absorbing liquid and therefore act as thickening agents (there are many other starch options with which you could do this as well).
Cornflour is a starch. It works really well for desserts like puddings. It’s also a great choice if you don’t need to freeze your mixture – so if you want to make the traditional watalappan custard WITHOUT eggs (and still get a creamy pudding-like consistency), cornflour is the way to go.
However at low, freezing temperatures, cornflour loses its structure and doesn’t maintain that thick consistency required for ice cream and also doesn’t become as “airy” as needed when you whip air into it.
Xanthan Gum is a polysaccharide often used in foods as a thickener and it’s produced naturally by bacterial fermentation and synthetically as well. It’s a stronger thickener than cornflour and acts like an emulsifier as well. It is also very stable at freezing temperatures, and therefore great for ice cream as it allows proper aeration which in turn allows the desired consistency of ice cream to be achieved.
I have to say though, I do not like using Xanthan gum for puddings/custards. It’s more of a personal preference really, but for ice cream it works well.
Only a small amount of Xanthan Gum is required to thicken your mixture. And I mean, a very small amount – generally about 0.5% of the total weight of your mixture! However because it clumps up very quickly, it does need to be mixed in vigorously! I used an immersion blender, and it worked perfectly.
And if you don’t have an ice cream maker, you can make this vegan coconut ice cream as a no-churn ice cream by using a hand-held beater to churn this base, by mixing it every hour until the mixture hardens in the freezer. It will still give you a delicious and smooth ice cream, but of course an ice cream churner will yield smoother results.
A note on being Vegan Friendly – As a reader pointed out, I did not clarify the sources of the sugar I used. Due to the bone-char refining process, most white sugars and brown sugars are not vegan friendly. As per the watalappan in my original post (HERE), I use Billingtons for this recipe (IF I can’t get my hands on some classic Sri Lankan jaggery (which is vegan friendly), AND I use Imperial Granulated Pure Cane Sugar for the praline – which is vegan friendly as well.
Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
Ingredients:
Vegan Cardamom Spiced Coconut Ice Cream
- 3 cups of thick coconut milk
- 7.4 oz dark brown sugar with high molasses content like Muscovado sugar
- 6-7 cardamom pods - please see note
- ¼ tsp grated nutmeg
- scant ½ tsp Xanthan gum this can be found in most grocery or specialty stores - sometimes in the gluten free section
- pinch of salt
Cardamom Cashew Praline
- ½ tsp ground cardamom about 5 cardamom pod seeds ground, pre-ground is OK too
- 4 oz / 115 g white sugar
- 3 oz / 85 g roughly chopped cashew nuts roasted will taste better, but raw is OK too
Instructions:
- Separate ¼ cup of the dark brown sugar and set aside.
- In a saucepan, combine the coconut milk, rest of the sugar, nutmeg, cardamom pods, salt and heat gently to completely dissolve the sugar and till the coconut milk has heated well.
- Add the Xanthan gum to the sugar that you set aside earlier and mix very well.
- Add this to the heated coconut milk and use an immersion hand blender to blend the Xanthan gum into the mixture properly - for a few minutes. Alternatively, you can use a regular blender to do this as well (just make sure your blender can handle hot liquids - if not, let the mixture cool down first and then proceed with this step).
- The liquid should be thick but NOT GLOOPY. If it is gloopy, add a little water to thin it out to a thick consistency.
- Let it cool completely and chill overnight in the fridge.
With ice cream machine
- Churn the base according to the manufacturers' instructions and let it harden completely in a container for a few hours.
No churn method
- Transfer the base into a shallow dish, and keep it in the freezer, covered.
- Using a hand mixer, mix this mixture every hour incorporating air each time. Repeat every hour until the ice cream is completely frozen.
- Serve as is or with Cardamom Cashew Praline.
Cardamom cashew praline
- Prepare a silpat or parchment paper on a baking tray to pour the praline on.
- To caramelize sugar using the dry method - in a shallow nonstick pan, sprinkle the sugar in an even thin layer and heat the sugar on medium heat.
- As the sugar starts to melt, move the sugar around to ensure it melts evenly which may result in some sugar clumps being formed. Keep heating the sugar while moving it around from time to time. DO NOT LEAVE THE SUGAR UNATTENDED.
- The sugar will start to turn colour and melt completely. When the sugar turns a golden colour, sprinkle the cardamom over the caramel. When the sugar turns an amber colour, immediately remove from the heat and add the cashew, and using a spoon mix to coat the nuts as much as possible.
- While still hot, pour this onto your silpat and flatten (using the spoon) as much as possible. BE CAREFUL NOT TO TOUCH THIS MIXTURE AS IT WILL BE VERY HOT!
- Let it cool and harden completely.
- Using the handle of a big knife or a pestle, break it into small pieces. Store in an air tight container until ready to use.
- This can be sprinkled on any kind of ice cream or dessert.
Tips & Tricks
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
So will you like it? I think you MOST DEFINITELY WILL! 🙂
As far as I know, no one has made Watalappan ice cream before, but for those of you have have had the classic custard, this has all the same and wonderful flavours, but creamier, just like an ice cream is supposed to be. And of course it’s vegan too. This recipe isn’t as rich as the regular custard because it doesn’t contain egg yolks, but I’ve made sure it tastes just as freaking amazing! 🙂
And for those of you who haven’t had the classic watalappan (cardamom and nutmeg spiced coconut custard) – The coconut here makes it deliciously creamy and together with the molassy dark brown sugar and the beautiful warmth of cardamom and nutmeg, you get an ice cream that will taste unlike anything you’ve had before! And to top it all off (quite literally), the sweet cardamom-cashew praline adds a sweet-spicy crunch that will make eating this ice cream a truly addictive experience! 🙂 Trust me on that one too.
If you want to be adventurous with your ice cream this summer – THIS is what you’ve got to try!
If you liked this recipe don’t forget to subscribe for new (and free) recipes and updates by entering your email address below (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST and GOOGLE-PLUS too.
I will be sharing this post at Saucy Saturdays, FoodieFriDIY, Fiesta Fridays.
Wallis Day Kirk says
This turned out so much better than expected! I’ve made home made ice creams before,but this one really delivers on flavor. Cardamom, coconut and vanilla are a match made in heaven.
As a side note, I didn’t use xanthum gum as it was too pricey I could only find it sold by the pound for $12 and as I only needed 1/2 tsp I instead added 1 tsp cornstarch. As Dini says, it didn’t make the ice cream as airy as it could have, but it still made the ice cream come together nicely.
I’m thinking that the next time I make it, I may try adding some chocolate to it. It won’t be authentic, but I think it would be delicious.
Scorptress says
I realize this is probably a stupid question, but…
Do you grind the 6-7 cardamom pods for the ice cream part or just mix them in as whole pods? ?
Dini says
Hi Scorptress,
Not at all. It doesn’t matter either way really, you can grind them OR leave them whole. They will infuse the custard with their flavor either way. If you do use whole pods, you COULD strain them out before churning the ice cream if you’d like to. Hope that helps.
Cat says
Quick question, instead of the sugar I have jaggery – should I use the same quantity of jaggery as recommended for the sugar in your recipe?
Dini says
Hi Cat,
Absolutely! Just use the same amount (in weight) of jaggery instead of the sugar 🙂 However, you will need to grate and set aside about 1/4 cup of the jaggery, to mix with the Xanthan Gum.
I hope that helps!
cat says
Hi Dini! I never responded but this worked a treat and I’m making this again 🙂
Kit M says
I finally made this ice cream. I used 1 tsp of arrowroot powder instead of the xanthan gum and it turned out perfectly. One of my favorites! ❤️
Sharron Sussman says
A question, really. I read your recipe for the watalappan custard, and then further down you mentioned cornstarch as a suitable egg substitute for making a vegan version. Do you have an estimate for how much cornstarch would be needed to replace the 3 egg yolks in this recipe?
I recently tasted it for the first time at Lavinia restaurant in Nuremburg, Germany. Also for the second time, the next evening (!) The texture was a little different on the second night, so I would like to be precise with this one.
The ice cream sounds delicious also, but first things first! Thank you so much…
Dini says
Hi Sharron!
Thank you for visiting my blog and WELCOME to the Watalappan lovers club! 😀
The cornstarch that I have mentioned in this particular post as a replacement for eggs is only for the ice cream recipe here – I wanted to avoid adding eggs to the custard of this watalappan ice cream, and xanthan or cornstarch is a good way to thicken the custard. As far as ice cream is concerned – eggs act as a thickener and cornstarch can replicate this function.
BUT, eggs play a different role in the traditional watalappan in that it’s added to the custard so that it will set when it’s baked. Cornstarch cannot replicate this in a baked custard. It doesn’t have the ability to “set” as it bakes. However, if you wanted the flavour of watalappan in an American style custard pudding, you can use cornflour instead of eggs, but still you wouldn’t get the texture of a traditional watalappan. Some people use gelatin or agar to set the watalappan like a jello/jelly instead, to avoid adding eggs. But again, the texture will change.
I haven’t mentioned cornstarch as an egg replacement in the original watalappan custard recipe, because I am sure you cannot get the same texture as a traditional watalappan with cornstarch.
I hope that helps! I would be happy to help and/or answer any other questions you might have!
Cheers!
Dini
Sharron Sussman says
I have three pages of egg substitutes from an online site. I’ve been using it since shortly after I became vegan about 8 years ago. Different substitutes are used depending on which property of eggs is needed in the dish being organized. Arrowroot or chickpea flour for instance might “set” a custard better than cornstarch. I was hoping to skip a big experiment, if someone else has found a good way to make the traditional dessert vegan…
Dini says
Hi Sharron!
I would definitely be interested in finding out if there is a vegan substitute that could mimic the same properties of a baked custard! Unfortunately I haven’t come across any during my experiments in the kitchen. As far as I know, cornflour, arrowroot, chickpea flour or any starch used in a custard does thicken to set as a custard, but it’s not quite the same texture as a set, baked egg custard.
You will still get the same flavours, but the texture would be different.
http://www.veggieful.com/2012/10/vegan-chocolate-custard-recipe.html This recipe is a vegan recipe for Chocolate Custard, and if you use cornstarch instead of eggs for Watalappan, this would be what it might resemble. I cannot be 100% sure as I haven’t tried an eggless version of a traditional watalappan pudding . I would love to know what you discover though!
Kit M says
Hey, I was looking for a vegan version of watalappam myself, and I ended up using this recipe instead of playing chemist (I promise I looked at Dini’s first!): http://www.lotusartichoke.com/vegan-watalapam/
My Sri Lankan co-worker confirmed it was comparable to his mother’s. It was so easy that I’ve since made it several times.
That being said, I am making this ice cream! My co-worker and I are super excited about it!
Chathurika says
So excited to stumble upon your little corner of the internet! Wattalappan is my favourite Sri Lankan dessert. Cannot wait to give this a go.
Dini says
Thank you Chathurika! 🙂 Watalappan is our favourite too! 😀 Hope you do try this and please let me know what you think too. Thank you so much for visiting my blog!
Sarah says
I noticed that you list this as a vegan recipe, yet my understanding is that white sugar is NOT vegan. Most white sugar is filtered through charred bone, yielding a result that does not meet the definition of vegan. In order to make this recipe truly vegan the white sugar should be replaced by a vegan alternative or the praline should be omitted altogether.
Dini says
Hi Sarah! Thank you for visiting my blog and letting me know about white sugar.
You are correct that most white sugar is not vegan friendly due to the bone char refining process, and I will edit to note that (I didn’t because I thought it was well known some sugars are vegan friendly!) I use Imperial Pure cane sugar (granulated) which is apparently vegan friendly and is not refined through bone char process. Also, the unrefined sugar I used for this recipe is from Billingtons which is thankfully vegan friendly too. I try to do my research before making vegan friendly recipes as I have vegan friends who “taste test” for me 🙂
I hope this clears it up for you! Please let me know if I have included any non-vegan products, as I want to make sure my Vegan recipes are indeed Vegan. Thank you again!
Sarah says
Dini thank you for providing the names of a few Vegan-friendly white sugars. It is so hard to find out which are and which are not vegan-friendly! I will be searching for these on my next shopping expedition (to stock up on all the ingredients to make your ice cream- yum!)
Collin says
This looks absolutely amazing! My mouth is watering. By any chance, have you ever made sugar free ice-cream? Trying to watch sugar. I’ve never made ice cream before, but this post is making me think about going out and getting an ice cream maker! Is the sugar very necessary? I mean, do you think the texture would be affected by using sweeteners? Thanks!
Dini says
Hi Collin! 🙂
Thank you so much for visiting my blog!
Unfortunately, I haven’t made any sugar free sweet ice creams – I think sugar doesn’t necessarily play a structural role in ice cream, it’s only added to sweeten it. I have made savoury ice cream without sugar at all!
However, for this ice cream, the flavour comes from using an unrefined sugar (Dark Muscavado) which is better for you than refined sugar PLUS you can just add half of it and see if it’s sweet enough, and add more IF you want it to be sweeter 🙂 My sister prefers this less sweet, so always adds less sugar than I do when she makes it!
I can’t see why you couldn’t use a sugar replacement for regular ice cream, but it would change the flavour in this ice cream.
I hope that helps! I’ll be more than happy to try and answer any other questions you have too 🙂
Christine says
Cardamom is one of my favorite flavors and you have just given me like three new desserts to try! Thank you!
Caroline | carolinescooking says
Sounds so delicious! Definitely need to try to give it a go.
Petra says
Vegan ice cream?! It sounds quite impossible but it looks delicious. I have to admit I might just make myself a batch of that praline, it looks too good to miss! A brilliant recipe, thanks for bringing it to Fiesta Friday! 🙂
Dini says
Thank you Petra! 😀 The praline is definitely very addictive…
Jennifer A Stewart says
I am a huge coconut fan and have never tried the coconut custard. I can’t wait to make that AND the ice cream! I will have to see if I can find some xantham gum in my local store and make this awesome recipe:) I love co-hosting with you!
Ganushkee says
Omg! That looks so good!!! I’ll start writing up the list of cakes you need to make for me 😛 xx
Sarah says
Yummy! Your pictures look great!
Hannah Hossack-Lodge says
Omg this sounds amazing! Nutmeg, cardamom AND coconut?! Those are three of my favourite flavours, and that praline is to die for… 🙂
Cakespy says
OMG. Cardamom is like the equivalent of a warm blanket to me – that is to say, always welcome and cozy. I love your use of it here. <3
Dini says
Thank you so much! That is the PERFECT description of Cardamom! 😀 I’ve grown to absolutely adore the spice, especially because of this (the original version) dessert! 🙂
Lorraine @ Not Quite Nigella says
That sounds divine! Like it has the most delicious flavour possible! I love the sound of those spices and flavours and it looks so creamy too 😀
Julie is Hostess At Heart says
This looks amazing Dini! your blog is really shaping up and I do love your new name. That move couldn’t have been easy! I didn’t know you’ve only been in the USA since 2014! Heck, we owe you a home warming gift. I can’t seem to remember to join Saucy Saturday. I guess my brain just goes on holiday come Saturday. I’m setting myself a reminder for this weekend!
Nagi@RecipeTinEats says
Vegan? Seriously? The recipe fascinated me. And the flavour – YES! I love cardamon, really love it! Pinning!
Dini says
Thank you for Pinning Nagi! 🙂 I used to hate cardamom as a kid, but now can’t seem to stop using it!!
Ramona W says
Gorgeous and clever!! I would love a cone. 🙂
Dini says
Thank you Ramona! I was pretty excited about this recipe 🙂
Sam @ SugarSpunRun says
Beautiful site, and what a great recipe to celebrate! This sounds fantastic, beautiful photos, too!
Dini says
Thank you so much Sam!! 🙂
mila furman says
YUM! And YES!! I want this! Now! And it’s vegan…be still my heart!!! I CANNOT wait to try this! I am currently working on my own vegan ice cream as well 🙂 Great minds 🙂
Dini says
Thank you Mila! 😀 It would definitely be the perfect recipe for a vegan diet! I loved making this, and kept it reserved until I did the blog switch! I can’t WAIT to see your vegan ice cream too! I just saw your insanely delicious Asian Steak and my stomach is still rumbling from it!
mila furman says
Thanks lovely!!
Amanda | The Chunky Chef says
Your ideas constantly amaze me Dini!! This ice cream looks ahhh-mazing and that praline topping… O. M. G! I’d have to make two batches, so I can use one for the ice cream and eat the other one lol
Dini says
Thank you so much Amanda! 😀 I have to say I did eat half of that praline before it got to the ice cream the next day!! I was worried I wouldn’t have any left 😀
I hope you love this if you do get to make it! 🙂
Hilda says
Congratulations on coming up with a ‘first’ – not an easy thing to do these days. The flavours of this ice cream are amazing. Not sure if I should start with this recipe or the original custard it was based on, but definitely want to try this combination.
Dini says
Thank you Hilda! 🙂 I would say you can go either way… because I love them both (I am biased!)
I hope you love this as much as we do!