VEGAN FROZEN BUTTERBEER

This recipe is:

• super easy to make
• perfect for summertime
• can be made alcohol free
• dairy-free
• perfect for HP parties   

  Equipment:

  - stand or handmixer

  - freezer

  - ice cube tray (BIG SIZE)

• Blender

KITCHEN WITCH TIP: START WITH MAKING YOUR CREAM SODA ICE CUBES AND BUTTERSCOTCH SAUCE THE DAY BEFORE. AND PUT YOUR CANNED CHICKPEAS IN THE FRIDGE TO COOL.

Extra: I used the cream soda from the brand Schweppes.

COCONUT BUTTERSCOTCH SAUCE:

- 1/2 CUP COCONUT SUGAR
- 165 ML CANNED COCONUT MILK

- 1/4 TSP  GROUND CINNAMON
- PINCH OF SEA SALT
- 1 TSP RUM OF CHOICE OR USE RUM EXTRACT

Method:

Add all the ingredients except for the rum to a medium sized saucepan. Start on a medium-low heat and stir. Let the mixture come to a bubble and keep stirring gently.  Set the fire on low after five minutes to thicken and bubble away for 10 minutes.  Let the sauce completely cool and add the rum. The sauce will thicken when it cools.

You will only need a tbsp of the sauce for the frozen butterbeer but you can use it for Butterbeer cookies, Butterbeer granola,  Butterbeer ice cream, chia pudding and so much more.  

CREAM SODA ICE CUBES:

Fill all 6 of the ice tray cubes: 3 with water and 3 with cream soda, let that freeze overnight.

LET'S MAKE SOME FROZEN BUTTERBEER

Creamy topping:

4 tbsp whipped chickpea water (aquafaba)
1/2 tsp vanilla extract
2 vegan shortbread cookies
2 x 1/4 cup whipped vegan cream

Method:

Crumble your cookies into the vanilla extract to a paste. And set aside.  Drain your chickpeas and save the water. I have a chickpea curry on the blog if you want to use up the peas, for now we need the water.

Whip up in a cold bowl until stiff peaks, just like egg whites. Then mix the shortbread essence through and mix until fully combined. Set aside.

Open a can of vegan coconut whipping cream (NaturesCharm) and whip until velvety and delicious.  It takes about 3-5 minutes.  Then for one Butterbeer topping serving you need to mix 4 tbsp aquafaba mixture with 2 x 1/4 cup vegan whipped cream.

To your blender add :

three ice cubes with cream soda and 1 with water.

1/2 or whole (depends on how sweet you like your drink) tbsp of the butterscotch sauce.

1/4 tsp vanilla powder

zest of half a lemon, and a little squeeze of juice to balance all the sugar.

1 tsp of melted vegan butter

Blend on ice crush mode until you get a slushie.  Add your creamy topping and enjoy straight away.