Ashby went on to explain Porter Foods’ vision that sees chestnuts being use to create ice cream, in the same way that avocado has been used. Yes, my favourite vegan ice cream! If you have any marrons glacés (and this is a particularly good use for broken pieces) you could crumble some as you serve. In my view, there is no bad way to eat chestnuts, ever: my greatest – and exquisitely extravagant treat – is a marron glacé. I could only get non-sweetened chestnut purée so just added a few tablespoons of icing sugar to taste. coconut milk, we add a little cornstarch. While the ingredient traditionally has its roots roasting over Christmas fires, European countries like Italy, Spain, Portugal, and France are eating chestnuts all year long, particularly in vegan dairy-style products. Either way works. I agree with the other commenter who said that this is a Mont Blanc in ice cream form. If you’ve been dying for the classic cookies and cream variety, this almond milk version stands up… It’s also high in fibre which is very important as most of us are deficient,” he commented. Everyone seems to know how amazing the no-churn coffee ice cream is (and it is incredible), but this one never seems to get mentioned. By signing up you agree to receive emails from LIVEKINDLY and accept our terms of use and privacy & cookie policy. Whip the cream with the confectioners' sugar until it forms soft peaks, then fold into the chestnut mixture, or pour the chestnut mixture into the cream and fold to combine. Chestnuts Set to Become a New Favorite Vegan Ice Cream Base Following in the footsteps of avocado and jackfruit, a new ingredient is set to be the darling of vegan food, especially ice cream: the chestnut. Here’s everything you need. It’s still quite hard to find vegan ice creams in Japan but this shop has the MOST amazing ice cream I’ve ever had in Tokyo! In France, a chestnut-based puree, called crème de marron, is spread onto bread and crêpes. Porter Foods, a major ingredients supplier in the UK, wants to take the trend even further, aiming to bring the growing affection for chestnuts to the United Kingdom, especially in “healthy indulgence” food categories, such as vegan ice cream. CTRL + SPACE for auto-complete. Frankly, I wouldn’t complain about having to eat the sweet grainy purée from a spoon straight out of the can, but this ice cream is perhaps a more elegant showcase for it. For US cup measures, use the toggle at the top of the ingredients list. “Lots of dairy-free ice creams use avocado as a base because they provide a creamy texture and mouthfeel but chestnuts can also provide this,” Ashby said. The ingredient moves further than ice cream; it could also be incorporated into soups, sauces, and stocks. Thank you {% member.data['first-name'] %}.Your comment has been submitted. You definitely can't get ice cream that tastes this good from the stores! “It’s a very on-trend ingredient from the perspective of the ever-growing focus on vegan food. It is very satisfying to whip the cream and fold the chestnut in as I feel like I’m putting in a bit of effort. Whip the cream with the icing sugar until it forms soft peaks, then fold into the chestnut mixture, or pour the chestnut mixture into the cream and fold to combine. Better yet, they are ingredients you likely have on hand. Following in the footsteps of avocado and jackfruit, a new ingredient is set to be the darling of vegan food, especially ice cream: the chestnut. The nut can add creaminess to dairy-free items, and since they are naturally sweet, allow for less added sugar. In fact the chestnut taste is more pronounced that in the Mont Blanc cakes that you get in bakeries. Andrew Ashby, managing director of parent company Brusco, which acquired Porter Foods last year, said to FoodNavigator: “Chestnuts went through a phase of being a chef’s ingredient, used especially for making foams, but they have lot of functional features and possible applications that are widely overlooked.”. Shoppers in France can also find chestnut mousse in supermarket fridges alongside yoghurts and more conventional mousse flavours like chocolate. Either way works. Recipe of home-made coconut vegan ice-cream with Maya Gold Organic Odorless Coconut Oil All Categories Agave Products Baking Products Flour Cacao Products Coconut Products Dairy Substitutes Dressings, Seasonings & Condiments Dried Fruits, Nuts & Seeds Oils & Vinegars Oils Non-Organic On Sale! It has the same dreamy texture and ease of assembly. Built by Embark. They have a smooth, velvety mouthfeel and aren’t ‘bitty’,” he said, adding that chestnut flour is also becoming the favoured option over wheat flour as it is gluten-free. This is so good. Serve straight from the freezer. Mix the chestnut purée and rum together until gloopily smooth. You can also use arrowroot starch, if you prefer.