Profiteroles with Vegan Ice Cream

Ingredients

• 5 tbsp vegan butter
• 1 cup Forager Project Cashewmilk
• 2 cup all-purpose flour; extra for dusting
• 2 tsp instant yeast (note: if substituting active yeast, adjust recipe to include proofing step)
• ½ cup powdered sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 4 cups canola oil for frying garnishes
• 1 pint vegan cookies & cream ice cream
• Melted chocolate
• Powdered sugar for dusting

Prep

• In a mixing bowl, combine the flour, instant yeast, and powdered sugar. Stir to combine.
• In a small saucepan, melt the butter over medium heat. Take the pan off the heat once the butter liquefies. Add the cashewmilk and vanilla extract to the butter and stir. Make sure the temperature of the liquid is tepid (and not hot!). Combine the wet and ingredients. Cover and let rise for up to 1.5 hours in a warm location, or until the dough doubles in bulk. The texture of the dough should be sticky, stringy, stretchy and filled with lots of air pockets.
• To begin cooking your puffs, pour 4 cups of oil into a medium 7 inch pot. The oil level in the pot should be at least 1.5 inches high. Heat the oil for at least 4 minutes on medium low heat before adding the dough.
• Lightly flour a working surface. Coat your hands with flour and reach into the dough, pulling out enough dough to shape into a 1.5 inch ball. Place the ball onto a slotted spoon and lower carefully into the hot oil. Cook for one minute one each side, then flip. The puffs should double in size and turn a golden color. Remove from oil with a slotted spoon and drain on absorbent paper. Repeat with the remaining dough, making sure not to overcrowd the pot. You should be able to fry 4-5 puffs at a time.
• Once completely cooled, cut the puffs in half. Add a scoop of ice cream to one half, then top with the other.
• Optional: dust the ice cream puff with powdered sugar and drizzle with chocolate sauce to add an extra yum factor!