No-Churn Vegan Strawberry Ice Cream Recipe (2024)

FAQs

What replaces milk in vegan ice cream? ›

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).

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.

Add extra egg yolks for a richer, thicker texture.

You can use up to 8 eggs for 1 quart (688 grams) of ice cream. This may seem like a lot, but it really makes a difference. Egg yolks not only help make the ice cream thicker, but they also help reduce the amount of ice crystals that often form during freezing.

Ice cream can resist freezing for a few reasons, but the most common issue is the formula of your ice cream base. Ingredients like salt and sugar can interrupt the crystallization of water, which lowers the ice cream mixture's freezing point.

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. You need the fattiness and unctuousness that can only be found in a can of coconut milk.

Coconut cream is a versatile ingredient that makes an excellent vegan substitute for heavy cream. While it can be purchased pre-made, it's also simple to make at home using coconut milk. Simply chill a can of full-fat coconut milk in the fridge overnight, open it and pour the liquid contents into another container.

A common - and better - emulsifier for ice cream is soy lecithin, which can be derived from soybeans, sunflowers and rapeseed. Soy lecithin has a neutral taste, and also allows you to make egg-less 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.

Gums are the most powerful, flexible and the most useful stabilizers that are available to us. They suppress the growth of ice crystals better than any other ingredient. They can be used to alter the texture of ice cream in many different ways. They don't suppress other flavors, and are almost flavorless themselves.

How do you make homemade ice cream more creamy? ›

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

Ice forms on homemade ice cream due to crystallization, and this process is usually triggered when you don't freeze your ice cream fast enough. Your recipe and storage method may contribute to crystallization as well.

The first thing to look at is the recipe. Have you added too much sugar, salt or alcohol? They will lower the freezing point of the mixture. And too much of any of these ingredients could stop the ice cream freezing altogether.

Don't worry too much if you don't have whole milk or heavy cream. Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.

The most popular varieties are soy milk, almond milk, and oat milk. Other popular brands are made from coconuts, peas, cashews, hazelnuts, or rice. Not so long ago, demand for vegan milks was tiny and only a few such products existed. But sales of non-dairy milks have exploded in recent years.

Any plant milk! Or even no milk at all, fruit sorbets are very often just the frozen fruit pureed. Most big vegan milk producers also have ice cream! But even ben&Jerry have vegan ice cream now (which is unbelievably delicious!)