How do I make the aquafaba meringue for the ice cream?

Whisk chilled chickpea brine for 5-6 minutes until foamy, then add cream of tartar, barley powder, and castor sugar gradually, beating until stiff peaks form. Finally, incorporate vanilla.

What gives the homemade ice cream its unique flavor?

The ice cream base combines the aquafaba meringue with blended persimmons, carrot puree, ginger, nutmeg, and cinnamon, creating a rich and spiced fruity flavor.

How is the rooibos tea syrup prepared?

Boil water with rooibos teabags, fine sugar, lemon flavoring, cardamom, and a pinch of salt. Simmer for about 10 minutes until the sugar dissolves and the syrup thickens and reduces.

What's the best way to assemble the Rooibos Tea and Ice-Cream Float?

Fill cups 3/4 full with sparkling water, stir in 3 teaspoons of the prepared rooibos syrup, then top with a scoop of the homemade persimmon ice cream and drizzle with more syrup if desired.

Can I make the ice cream without an ice cream maker?

Yes, after pulsing in the meringue mix, you can place the ice cream mixture in a freezer-safe tupperware and stir it every half hour until frozen.

3 months ago

Rooibos Tea and Homemade Ice-Cream Float
[Vegan]

MM By: Margaux Mouton

Author Bio

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams. Hello, I'm Margaux! I'm... Read More

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A tall glass with sparkling water and spiced rooibos syrup, topped with a large scoop of creamy, light orange persimmon ice cream, drizzled with more syrup, served with a long spoon and straw.

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Rooibos Tea and Homemade Ice-Cream Float [Vegan]

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Ingredients You Need for Rooibos Tea and Homemade Ice-Cream Float [Vegan]

Meringue Mix:

Brine from 1 - 400g can of chickpeas (aquafaba), chilled
1 cup castor sugar (or powdered sugar (not sweetener!) of choice) – check to see if vegan friendly or blend down vegan sugar to a fine powder
1 tsp cream of tartar
1/2 TBSP barley malt extract powder
1 tsp vanilla extract (or seeds from 2 pods)

Ice Cream:

1.5 cups meringue mix
2 medium persimmons
1/4 + 1 TBSP cup carrot purée
2 tsp ginger spice
2 tsp nutmeg
2 tsp cinnamon

Rooibos syrup:

1/2 cup boiling water
3 Rooibos teabags (or tea of choice)
1/3 + 2 TBSP fine sugar
1 tsp lemon flavoring
1 tsp cardamom
1 pinch salt

Other:

Sparkling water

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How to Prepare Rooibos Tea and Homemade Ice-Cream Float [Vegan]

In a large metal bowl with an electric hand mixer or a standing mixer with balloon whisk, whisk the brine for approximately 5 – 6 minutes until it forms a thickish white foam, almost triple the original size. It may still gloop slightly off the beaters, that’s fine.
Add the cream of tartar and barley powder and beat until it starts to form nice peaks.
Add the castor sugar 1/4 cup at a time and beat on high until it is thick and forms stiff peaks – you should be able to shake your beater and not have anything come off; the mixture will also *feel* thick if you use handheld. Make sure that if you’re beating by hand you move the bowl around so that everything is incorporated.
Add in the vanilla and beat back into super stiff peaks.
Blend your persimmons, purée and spices until smooth.
Pulse in the meringue mix, then place in your ice-cream maker and go according to instructions OR place it in a freezer-safe tupperware and stir every half hour.
Meanwhile, bring the syrup ingredients to the boil whilst stirring sugar to dissolve, then let it simmer over low heat for approx 10 minutes until it thickens and reduces.
Once your ice-cream and syrup are done pour sparkling water into your cups up to 3/4 full each and stir in 3 tsp of the syrup in each glass and stir vigorously until mixed.
Place a scoop of ice-cream on top and drizzle with more syrup if desired. Serve with a long spoon and straw.