Cookies and Cream Ice Cream Recipe (Dairy-Free & Coconut-Free!) (2024)

FAQs

What is the best non-dairy milk to make 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).

Cashew milk, like coconut, is a good base because of its higher fat content. But almond milk is still the No. 1 vegan milk choice among consumers, which makes it a popular choice for frozen desserts as well. Today, Ben & Jerry's has seven almond milk frozen dessert flavors.

For ice cream, according to Chowhound recipes, full fat canned coconut milk is a key ingredient when mimicking the true texture of ice cream. They also have a recipe that uses an avocado and other recipes that call for frozen bananas and frozen mangos.

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.

Updated: Jun 13, 2021. You might be surprised to learn that sorbet, Italian ice, sherbet, dairy-free ice cream and vegan ice cream are all different kinds of delectable, frozen treats.

Soy Milk. Soy milk has been the most popular non-dairy substitute for decades because its nutrition profile closely resembles that of cow's milk. It's the best high-protein milk alternative. Soy milk offers about 7 grams of protein per cup, compared to cow milk's 8 grams per cup.

If you don't like the taste of coconut milk (or some people also avoid coconut milk as it has a high fat content) then you could use either soy milk or almond milk as alternatives.

Evaporated milk is an excellent substitute for coconut milk in soups or creamy dishes and can be used at a 1:1 ratio. It's made by heating cow's milk to remove up to 60% of its water content. Still, this thick, slightly caramelized product isn't suitable for people who don't consume dairy (11).

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Dairy-less frozen desserts replace milk and cream with alternatives like coconut, soy, oat, cashew, or almond milk. Many other ingredients remain the same between the dairy and dairy-free versions. And, just like dairy ice cream, non-dairy ice cream can vary widely in terms of sugar, fat, and calorie content.

How do you keep dairy-free ice cream soft? ›

I love this ice cream made with agave, especially since the syrupy nature of agave helps prevent ice crystals from forming, keeping the ice cream very smooth. If you're ok with honey in your diet, you can also use that. Alternatively, you can use maple syrup or a granulated sugar like cane sugar or turbinado.

SUNFLOWER MILK (WATER, ROASTED SUNFLOWER SEEDS), LIQUID SUGAR (SUGAR, WATER), COCONUT OIL, CORN SYRUP, SUGAR, WHEAT FLOUR, CANOLA OIL, COCOA (PROCESSED WITH ALKALI), PEA PROTEIN, SOYBEAN OIL, COCOA, SUNFLOWER LECITHIN, SUNFLOWER OIL, CHOCOLATE LIQUOR, SALT, NATURAL FLAVOR (COCONUT), VANILLA EXTRACT, TAPIOCA STARCH, ...

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.

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.

So you can up the fat in your ice cream by substituting cream for milk or half-and-half in recipes. Even more effective, is that you can also add more egg yolks if making a custard-based ice cream, which will increase the creaminess due to their emulsifying properties.

This is usually due to either not freezing fast enough, or too much water forming large ice crystals. When making ice cream, you want to use whole milk and cream, rather than 2% or skim milk, because it has more fat contributing to smaller ice crystals and a better/creamier texture.

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.

Among plant-based milk options, oat milk is among the creamiest. This makes it a great choice for adding to coffee and, in our case, making ice cream. (We're working on an oat based coffee product by the way!)