No-Churn Vegan Strawberry 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.

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).

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

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.

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.

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.

To thicken vegan ice cream, use a combination of high-fat plant-based milk and natural thickening agents such as arrowroot powder, cornstarch, or xanthan gum. Additionally, incorporating soaked and blended cashews can add extra thickness to the mixture.

Soy milk and olive oil

For a vegan dairy-free alternative to heavy cream, try mixing soy milk with olive oil. Much like the pairing of milk and butter, olive oil adds fat to the soy milk for a flavor and function comparable to heavy cream.

Instead of the traditional egg custard base, this recipe uses cornstarch and a few tablespoons of cream cheese to thicken the base. It's not enough that you taste the cream cheese, but just enough to give the ice cream a creamy, silky mouthfeel.

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.

What is the secret ingredient to ice cream? ›

The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.

In the kitchen, there are also important differences in using xanthan gum and guar gum. In general, guar gum is good for cold foods such as ice cream or pastry fillings, while xanthan gum is better for baked goods.

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.

Yes, actually, there are two magic ingredients: Guar gum and Xanthan gum. Guar gum is a thickener, but in small quantities can also prevent the growth of ice crystals which would cause the ice cream to harden into icicles. Xanthan gum is a stabilizer which helps keep air (called overrun) in the mixture.

Air-tight Storage: Think of this as the bouncer for your ice cream party. Using an air-tight container ensures those ice crystals don't sneak in. Sugar and Alcohol: A little extra sugar or a splash of alcohol can lower the freezing point. It's like turning down the music so the uninvited guests get the hint and leave.

Usually 2 parts cold water is mixed with 1 part cornstarch until an opaque mixture is formed. For example, 1 tablespoon of cornstarch with 2 tablespoons cool water to thicken about 2 cups of hot liquid. More slurry can be added for a thicker sauce. Never add dry cornstarch directly to a sauce that needs thickening.

Mix some cornflour (cornstarch in the US) in a bit of cold cream (or milk) and then gently heat until thickened, much the same as you would to thicken a gravy or sauce. Then stir the thickened mixture into the cream.

Xanthan Gum

A popular ingredient in both gluten-free and vegan baking, xanthan gum can also be used to thicken vegan sauces, stews, and soups. To thicken a gravy or sauce with xanthan gum, start by making a slurry with a small amount of xanthan gum and water.

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.