Mission: Vegan in Berlin: Gone Ice Creamin' and... CRAZILY VEGAN!

After getting inspired by Instructables: Home-Made Two-Ingredient Ice Cream, I decided to try making ice cream the vegan way. HOME MADE and find ingredients locally in Berlin.

I was OVERJOYED to have found 300 ml packaged vanilla flavor soy whipping cream (sometimes called "heavy cream", German is sold with the label of whipped cream "Schlagsahne," but heavy cream itself is really called "Süße Sahne") for €1.85 in Gesundbrunnen Center's Vitalia Reformhaus (U8, S1, S2, S25, S41, S42 Gesundbrunnen station, on the lowest level, right outside of Media Markt).
(I think the organic market called "Erdkorn" near U9's Güntzelstraße station, Bundesalle 201-203, would also carry it, but I have yet to confirm this, I'll get back to you guys when I confirmed it.)

Soy whipping cream by granoVita, vanilla flavored "Soja-Saane", 300 ml for €1.85.

And I went to a Kaufland for the organic agave syrup ("Agaven Sirup") from Rinatura, because it was cheaper than Gut & Gerne's (250g / 180 ml for €2.99), it contains more amount, has thicker syrup... AND it has volume marks on the side so I'd know how much I have squarted out!!

Organic agave syrup from Rinatura, 350g (250 ml) for €2.45.

Organic agave syrup from Gut & Gerne, 250g (180 ml) for €2.99.

From my experience of soy whipping cream, either from Southern California's "Whole Foods" or Germany, is that they come in a aseptic packaging (like "Tetra Pak" or "SIG combibloc"), but what inside looks like is a blob of shaped creamy stuff... they are not fluid that flow around, it's more like a creamy block, so make sure when you cut the container, you have to cut all the way through on the top and use a spoon so scoop it out.

Block of soft and creamy stuff inside of the container.

Even when you whip it, this stiff creamy blob won't be whipped up like whipped cream. Well, a bit whipped, but definitely can't be whipped to stiff whipped cream.

Let's see what came out!

The textures in close examination, you can see the ice-shaped structure on the right.

The ice cream came out pretty soft and puffy, compromised creamy, meaning when I bit into the ice cream, there is little ice pieces that feels like biting into shaved ice. Just right amount of sweetness, plus the vanilla flavor that was already in the soy whipping cream, the taste is not bad at all. Overall, for a 2-ingredient home-made vegan ice cream, I would say it turned out pretty well!

Soy Whipping Cream-Agave Vegan Ice Cream
Preparation time: 15 - 20 minutes
Freezing time: at least 4 hours
Yield: ¾ liter (about 25 flow oz)

300 ml soy whipping cream
75 g (100g) agave syrup

1. Divide the volume of the soy whipping cream to 3/5 and 2/5 (that is 180 ml and 120 ml).
2. Make a ice water bath by putting the container that you will be whipping the soy whipping cream in a bowl that has icy cold water.

3. Place the 3/5 of the volume of soy whipping cream (180 ml) into the container in the ice bath and start whipping the cream for about a minute. (it won't be whipped stiff, it's just like that even if you whip it longer)
4. Place 2/5 of the volume of soy whipping cream (120 ml) and the agave into a pot and heat it over low heat. Stir till they are blended. DO NOT have the mixture heat up too much, just warming it is enough.
5. Pour the agave-soy whipping cream mixture into the whipping container in the ice bath and whip for 3 to 5 minutes or until the cream is whipped stiff and fluffy.
6. Pour the whipped soy-agave cream into a container (preferably plastic or waxed carton, NOT glass) and pop it into the freezer for at least 4 hours.