Vegan Strawberry Ice Cream - No Churn Ice Cream Recipe! (2024)

FAQs

What is the best thickener for vegan ice cream? ›

Plant-based fats are the best way to thicken vegan ice cream. Coconut cream, full-fat coconut milk and coconut oil will give the creamiest and thickest results. Cornstarch and tapioca starch can also be used to thicken but the end result will be a little more icy and a little less creamy.

Vegan Ice Cream Challenges

Because of this, ice crystals form which create a grainy or sandy mouthfeel in the finished product. Some solutions include adding proteins, food gums and other hydrocolloids to bind the water during the freezing process.

Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel. Gelatin: Adding a small amount of gelatin to the ice cream mixture improves texture by reducing ice crystal formation and creating a smoother consistency.

To increase the fat a bit beyond what you can reasonably get from cashews, use refined coconut oil. For ice creams with milder flavors, if the coconut flavor becomes noticeable, you can use a blend of coconut oil and cocoa butter.

1Use the right non-dairy milk as your base

Kaminsky says that you'll get the best results from dairy-free counterparts that are higher in fat such as canned coconut milk. She typically uses almond milk as her base, but other non-dairy milks can work (steer clear of rice milk because it tends to be too watery).

What's the Secret to Vegan Ice Cream? The secret is nothing more than coconut milk. Full-fat, creamy coconut milk. Other vegan milk substitutes, like almond milk or soy milk, just don't cut it when it comes to ice cream.

Guar, acacia, and xanthan gum can all be added to a recipe while cold. They can be blended into a recipe without needing to heat for them to activate. These ingredients are all similar in that they are thickener but they all have slightly different thickening properties. Guar creates a smooth creamy texture.

Blends of vegetable oils (60% to 80% coconut oil or palm kernel oil with 20% to 40% of a liquid oil such as sunflower oil, soybean oil, peanut oil, or olive oil) are often used in vegan ice cream production to obtain the optimum amount of solid fat.

The addition of this enhances the texture of ice cream by preventing the formation of large ice crystals. Xanthan gum produces ice cream that is high in fat without requiring heavy cream. Xanthan gum works as a thickening agent in the liquid base of ice cream and stabilizes the emulsion of fat particles in the water.

Weak, watery ice creams may not contain enough solids. Try adding some skimmed milk powder (SMP). Or you can experiment with stabilizers. A little bit of salt may bring out some more flavor as well!

How to make the creamiest ice cream? ›

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving. Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.

By far the closest substitute for heavy cream in the vegan world is coconut milk in a can. There are several varieties to choose from. Look for the one with the highest fat, but don't fret if you can't find anything labeled “full fat.” They are all rich in fats.

Soy protein can be an effective fat replacer in ice cream due to its contribution to the viscosity and foaming ability.

Rice starch can be used in combination with inulin when reducing the fat content in ice cream. Rice starch has excellent texturising properties and are built of very small starch granules, which are similar in size as fat globules. It helps creating a smooth, creamy texture. Rice starch has a neutral taste and colour.

All types of flour work well for thickening, including wheat flour, coconut flour, and chickpea flour. However, you should keep the flavor of your dish in mind when choosing a thickening agent. Coconut flour works well in dishes like Thai curries while chickpea flour melds well with bean stews.

Milky powders can also help thicken.

Adding 1/4 cup dairy-free milk powder or powdered cashews to this recipe will help thicken it further, but it won't be as fluffy and will slightly influence the consistency and taste.

Carrageenan is an additive used to thicken, emulsify, and preserve foods and drinks. It's a natural ingredient that comes from red seaweed (also called Irish moss).