the elusive vegan brown bread ice cream

When it comes to vegan ice cream, I’m a huge fan of Scoops. Many vegan ice creams fail in their attempts at creaminess and flavor but Scoops seems to get it just right. Yet, Scoops is by no means perfect. My biggest complaint about this great ice cream shop is that while they have four vegan flavors to choose from daily, they also have about 12 non-vegan flavors as well. Usually, this wouldn’t bother me (at least we get the vegan flavors!) but then my eyes glance over to the non-vegan offerings and I always get jealous. Lemon Hefeweizen ice cream. Thai Iced Tea ice cream. Don’t get me wrong, there are some great vegan flavors as well, but still…there are about 12 vegan combinations in rotation and sometimes I just wish there were more. And then there’s the brown bread. There is always a tub of brown bread ice cream on the non-vegan side. While all the flavors change daily, this flavor is so good that they have it every day. Not for us vegans though. Shawn claims that once upon a time, when the ice cream shop was still new and more experimental he tried the vegan brown bread ice cream, but those days seem to be long gone.

Today, ladies and gentleman, I bring you the answer to the elusive brown bread. There may be other versions of this treat, but this is what I imagine you’d get at Scoops if they did decide to make it. I overheard some of the secrets to what makes it so special and you may be surprised. You may be delighted.

Brown Bread Ice Cream

1 cup sugar
1 tsp vanilla extract
1 ¼ cup soy milk, separated
2 cups soy creamer
2 Tbsp arrowroot

½ cup soy milk
1 cup grape nuts

Caramel Sauce

½ cup Earth Balance
2 cups brown sugar
¾ cup soy creamer, separated
2 Tbsp arrowroot

Take 1/4 cup of the soy milk and mix with 2 Tbsp Arrowroot. Set aside.

In a medium sauce pan, mix the sugar and vanilla extract. Cover the bottom of the pan with the sugar mixture and start to melt over medium heat. As the edges of the sugar turns brown, stir gently until all sugar is melted and turns to a dark caramel brown.

Carefully pour in the soy creamer and soy milk. Be aware that the caramel may sputter and pop. Continue to stir until the caramel disolves into the cream. Bring to a boil and mix in the arrowroot mixture. Stir until it noticably thickens. Pour into a seperate bowl, cover and refrigerate until cool.

To make the caramel sauce, again mix the arrowroot with 1/4 cup soy creamer and set aside. Melt the Earth Balance in a small sauce pan. Add the brown sugar and combine. Next add the remaining 1/2 cup soy creamer and bring to a boil, stirring frequently. At this point, add in the arrowroot mixture and stir until it thickens noticably. Put this in another container and refrigerate until cool.

Once the two mixtures have cooled, about 4 hours or so, mixt the grape nuts and the remaining soy milk together. Make sure they are fully coated and let sit.

Next, make your ice cream according to your ice cream maker’s instructions starting with the cream/caramel mixture. As the ice cream begins to solidify, pour the grape nuts in. Once these are mixed in, drizzle in a bit of the caramel sauce to make swirls.

You can eat right away if you like your ice cream soft. I recommend putting into containers, drizzling a bit more caramel in, topping with any leftover grape nuts and freezing.

This is without a doubt the best ice cream I have ever made. Unbelievably delicious. Sweet and slightly savory. The caramel sauce adds a bit of buttery sweetness. You should go make some. It is so good I can’t even describe it to you.

11 Responses to “the elusive vegan brown bread ice cream”
  1. quarrygirl says:

    wow. i am drooling.

    i think this blog post just gave me a reason to buy an ice cream maker!

  2. Foodeater says:

    You are goddess of all things delicious.

  3. Vegyogini says:

    Whoa…I never glance over at the non-vegan side of Scoops, so I had no idea this existed. I will make a valiant effort at creating this deliciousness very soon! Or maybe I’ll just stop by and eat yours. 😉

  4. liz says:

    Oh wow, just wow. Do you think it would be possible to make this using two coffeecans? I just got the right cans so I could use that method on a truly special ice cream recipe and I think I found the one I want to try first but I don’t know if it’ll handle the caramel swirl! I might just try anyway, this looks absolutely atrociously delicious.

    • miss alix says:

      i think you could definitely try this with the coffee cans. maybe just swirl in the caramel afterward? let me know how it works!

  5. Claire Clark says:

    er, Am I missing something? there is no brown bread in your ice cream, I make my own caramalised breadcrumbs and stir thenm into a cashew nut base, totally delicious and somewhat more in keeping with the name. Your looks yummy too, just not BB ice cream!

  6. Alan says:

    How do you seperate soya milk ?

  7. Helen Gillespie says:

    Please can you suggest uk alternative for dota creamer and earth balance. Grape Nuts? And do you have to have an ice crea maker?

  8. Helen Gillespie says:

    This doesn’t actually contain brown bread?

  9. Helen Gillespie says:

    This doesn’t actually contain brown bread? This should be pointed out in description with explanation of why this has been omitted

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