A few years ago for Anne Marie’s birthday, I gifted her a seriously good quality ice-cream maker. Never in history has the act of gift-giving rewarded the giver so handsomely. This small act of kindness still to this day, years later, sees me continually benefit from what is seemingly an endless amount of utterly delicious creamy-karma.
The Nemox Gelatissimo (unpaid plug, we’re just spreading the love here – www.nemox.com/en/product/gelatissimo-exclusive), also known as Anne Marie’s ‘Italian Boyfriend’, is the device responsible for so much creamed bliss.
This humble machine goes above and beyond what most of us expect of an ice cream maker. The majority of home machines require the freezing bowl to be frozen in the freezer for an eight to 24 hour period, before you can actually get into ice cream making. This kind of kills the spontaneous vibe, if you have serious munchies that can only be satisfied with ice cream. And it takes up a lot of precious space in your freezer.
The Gelatissimo however, provides you with an entire litre of ready-to-eat ice cream amazingness inside 30 minutes. It has a freezing component built into the damn thing. It’s genius. And downright dangerous. Imagine what one crazed ice cream-addict could accomplish in just a single day?
We began our new ice cream odyssey, as one would expect with all the classic summer hits such as dairy based vanilla and of course chocolate. How good were they? SO flipping good, that it took us some weeks before we could bring ourselves to make anything else.
However with only a thirty-minute wait time between batches, we of course soon outgrew the traditional and began getting a little kinky with our flavor combinations. The results were almost always exceedingly delicious, bar one or two experiments that were better in our heads than in actual form.
Outside of sorbets however, in those early experiments for some reason we were yet to try a vegan ice cream using plant and nut based milks. In hindsight, it seems utterly ridiculous. It was probably due to the fact that the results of our conventional dairy ice creams were that good, that we thought perhaps the creamy texture would be lacking with plant-based milks. We clearly weren’t thinking straight…
Yet, one blessed afternoon whilst catering for a yoga retreat on a warm day, we decided to blitz up some cashew milk and give it a go… We’ve never ever looked back. The truth is, there is simply no reason for anyone on this planet to ever eat dairy ice cream again. Vegan ice cream is an absolute triumph!
So for all of the ice cream lovers out there (let’s face it, that’s ALL of humanity), vegans or not, here’s our top three favourite vegan ice cream flaves for a hot summers days. We wholly encourage you to experiment at home yourselves, and please send us any particularly awesome combos you come across.
La Pachamama’s Top 3 Fave Vegan Ice Cream Flavs:
3. Mango, Vanilla & Macadamia Weiss – but better!
2. Peanut Butter and Chocolate Chip – it hurts a little bit how good this is!
1. Dee-licious Dee-vine Choco Fudge Dee-lite – groove is in the heart!
Is there a more universal love in this world than that of ice cream? If there’s anyone out there who doesn’t buckle at the knees at the sight of a freshly made scoop, well, I’m yet to hear of them. If only the world could agree on a few more things other than our collective love for ice cold creamed goodness…