Vegan Maraş Dondurması Recipe
Vegan Maraş dondurması recipe is one of the recipes that I am glad I made this summer and I am glad I am sharing it. Maraş dondurması is one of my favorite flavors that I don't want anyone to be deprived of. That's why I wanted to prepare the vegan version of it for a long time. I finally got it done this summer.
When I make my husband taste the vegan foods I have prepared, I tell him that it is vegan so that he can evaluate it accordingly or he will not suddenly react badly and break my enthusiasm. I didn't do that this time. I put it in a cone as if I had made regular ice cream. Because I loved the vegan Maraş ice cream, and frankly, I didn't care if someone else didn't like it. That's why I didn't care when he didn't like my vegan ice cream. Since I don't like vegan milks alone, my expectations from vegan ice cream were not very high. I liked it much more than I normally would when the result I achieved far exceeded my expectation. While my husband was waiting for regular ice cream, when he encountered vegan ice cream, the flavor he tasted fell short of his expectations and he was disappointed.
I made vegan maraş dondurması with my classic maraş dondurması recipe. The only difference was that I used oats milk instead of goat milk. I gave the recipe together with making oat milk so that the consistency of the oat milk you use is the same as mine. But if you already have oat milk on hand, you can also use it. Of course, you can use any vegan milk instead of oat milk. In fact, it will probably be more delicious with almond milk, but it will increase the cost as well as the taste.
The only ingredient that I find useful to underline about the recipe is salep. Real salep powder must be used to make Maraş dondurması. Starchy salep mixtures sold in single-use packages are not suitable for ice cream making.
Enjoy the recipe...
- 1/2 cup of oats,
- 600 ml of water,
- 1/2 cup of sugar,
- 1 tablespoon of pure salep powder,
- 4 pieces of mastic gum.
- With a mortart and pestle crush the mastic gum and grind it into powder,
- Take the water and oats in a deep bowl and blend them with a hand blender (you can also use a smoothie blender),
- Strain through a fine strainer or cheesecloth,
- Take the oat milk into a small saucepan,
- Add sugar, salep powder and mastic gum powder, whisk and take to the stove,
- Cook over medium heat, stirring constantly, until it starts to boil,
- After it starts to boil, continue to stir and cook for one more minute and than remove from heat,
- Take the mixture into a large container suitable for freezing and blend it with a hand blender until it comes to room temperature (you can put it in a bowl full of ice to speed up the process),
- Place the container in the freezer,
- Take it out and blend with a hand blender every half hour until it completely thickens,
- After it thickens (you can eat it right away if you wish), take it into a container with a lid suitable for freezer and keep in the freezer.