A few weeks ago the Berlin editors received a large obscene package from London. Perfectly packaged and ice cold, we saw an array of different varieties of ice cream that instantly captivated the attendees. A small blue and white striped book was revealed for snacking among the mountains: “Jude’s Ice Cream & Desserts” Below in black letters “Scoops – Bakes – Shakes – Sauces by Chow and Alex Metzger”. After getting a bowl of salted caramel for myself and my table neighbors and happily scooping ice cream out of a bowl, I opened this cute cookbook. With 100 beautiful photos and recipes in 176 pages you will find unique creations of the sweetest temptations. In many recipes, vegan ice cream appears as an ingredient, which Jude’s is now marketing in Germany, or it is the recipe for impressive ice cream varieties.
What is Jude’s Ice Cream?
Jude’s was founded in Hampshire 20 years ago out of a passion for ice cream. Only those who love something are able to achieve great things, and the family business achieves this without reservation. It includes a wide range, which is key for us, including ice cream. Vegan, CO2 negative and low calorie. And still structurally sound…damn good ice cream!
In addition to Jude’s making 50 percent of its products plant-based by 2025, the company invests in a variety of conservation projects, focuses on fair prices and working conditions between ingredient producers and suppliers, and donates to educational programs. Also, this great vegan ice cream is finally available in Germany… all of which was reason enough for us to announce what is probably the best vegan ice cream on the market, as well as what you can do with it. Jude’s is also very friendly and offers tips on how to make vegan ice cream at home:
Vegan coconut soft serve ice cream recipe
- 400 ml coconut milk
- 1 tablespoon of corn flour
- 300 ml coconut cream
- 175 g of agave syrup
- 1/4 teaspoon salt
- a handful of coconut flakes
Mix one tablespoon of coconut milk with corn flour to form a paste. Gradually add 2 more tablespoons of coconut milk, stirring constantly.
Place the remaining coconut milk in a saucepan with the coconut cream and agave syrup and heat slowly over low heat until it boils. Then mix in the cornmeal and salt.
Bring the mixture to a boil, stirring constantly, until it thickens slightly, then remove from the heat. Cover the pot when it has time to cool
refrigerate for at least 2 hours.
Transfer to an ice cream maker and churn into soft serve ice cream according to manufacturer’s directions or until the blade stops.
Then transfer the soft serve to an airtight freezer container and place in the freezer for at least 4 hours.
Remove from the freezer and let the ice cream thaw for 5-10 minutes before serving. Optional: serve with toasted coconut cake.
The cookbook is only available in English, but will likely be published in German in 2022. As soon as that happens, we are guaranteed to contribute. Until then, just get English because every day is wasted.
Chow and Alex Metzger, “Jude’s Ice Cream & Desserts: Scoops, Bakes, Shakes and Salts,” Kyle Books, $21.41.
Every week we introduce a new cookbook that has touched one of us in some way. In recent weeks, for example, the following treasures were discovered: