homemade dairy free icecream?

[DanaSD]

I love icecream but recently had to go dairy free. I've tried a few alternatives made with cocount milk and soy. My favorite is Trader Joes chocolate coconut milk icecream. I'd love to make my own - has anyone ever made dairy free icecream?I may just try subsistuting coconut milk for milk in the recipes.

[wallycat]

I think there is a national brand that is offering lactose free ice cream now. I did see a coconut milk recipe but never tried it.
Report back if you have success!

[cchhbb]

I often make ice cream with coconut milk. It works just like regular cows milk.

When I purchase ice cream, my son really likes the coconut dream ice cream in chocolate. The vanilla is very good too.

[kgraham]

A friend of mine makes banana ice cream by freezing bananas that have been sliced into 2-inch pieces & then pureeing them in the food processor. I think she got the idea from Oprah's magazine.

[tovie]

I've made dairy-free ice cream (I went cow dairy-free last year). This is a really nice book, most of the recipes I've made come from it - The Vegan Scoop. (These are mostly soymilk and soy creamer based, although they mention substituting other nondairy milk). When I've got a minute, I'll post a couple. I've also got a really good one made with coconut milk...

[patt]

I've made dairy free ice cream frequently. Coconut milk, almond milk and pecan milk all turned out well. Also try fruit purees frozen. 3 cups of fruit puree to 1 cup of simple syrup. These are usually best eaten the same day you make them though if you add pureed banana, papaya or mango they seem to stay slightly softer.

Check Pinterest for the frozen banana ideas that kgraham mentioned. There are quite a few variations that work well.They taste amazing and the texture is really nice.

Patt

[LeaHamm]

Sorbets, which can be quite sophisticated, are made from fruit puree with no dairy. If you are interested I can post some sorbet recipes.

Granitas are similar to sorbet, but ice crystals are allowed to form and it has a crunchy texture, resembling shaved ice.

[DanaSD]

Thank you for all the advice - very excited to try.

I do love sorbets and my favorite that I make is strawberry sorbet. But my love is chocolate and chocolate mint desserts. Going dairy free I've been eating more sorbets, dairy free fozen yogurts and italian ices as theses are the options when eating out (just returned from a week of being on vacation so there was lots of eating out) but its chocolate and chocolate mint that I miss.

My son has a nut allergy so I stay away from almond milk. He likes to make icecream with me (he's 6) so I'm trying to find recipes we can make and enjoy together.

[DanaSD]

I've made dairy-free ice cream (I went cow dairy-free last year). This is a really nice book, most of the recipes I've made come from it - The Vegan Scoop. (These are mostly soymilk and soy creamer based, although they mention substituting other nondairy milk). When I've got a minute, I'll post a couple. I've also got a really good one made with coconut milk...

Thanks for the link to the cookbook - as a cookbook addict, I think I need that one!

[nancymaring]

I second Tovie on "The Vegan Scoop"...I make something from it almost every weekend. And everything has been good.
There are recipes as plain as Vanilla to as spicy as Wasabi

As far as store bought, my favorite brand is "Tempt", it's made with Hemp milk. Their chocolate is soooo good!

enjoy...nancy

[tovie]

Okay, here are several of the soy ones. I've made all of these. The chocolate peanut butter one is to die for I have doubled the recipes successfully also.


Vanilla - Makes 1 qt

1 cup soy milk, divided
2 Tbs arrowroot powder
2 cups soy creamer
3/4 cup sugar
1 Tbs vanilla extract

In a small bowl, combine 1/4 cup soymilk with arrowroot and set aside.

Mix soy creamer, remaining 3/4 cup soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to to boil, remove from heat and immediately add arrowroot mixture, mixing well. This will cause the liquid to thicken. Stir in vanilla.

Refrigerate until chilled, at least 2-3 hours, before using. Freeze according to your ice cream maker's instructions.

Notes: The cookbook says you can use almond, cashew, coconut and/or rice milk in place of the soymilk. There's a product called MimicCreme that is cashew/almond based you can use in place of the soy creamer. I've tried both the soy creamer and the MimicCreme in recipes and didn't really notice a difference. I have not tried using a different milk.

You can substitute a vanilla bean for the vanilla extract. 1 tsp vanilla extract = 1 inch of vanilla bean (so you need approx 3 inches of bean, which is about 1 bean). Simmer the bean with the creamer/sugar mixture. Remove it before you add the arrowroot, slice it open and scrape the seeds into the mixture. Discard the bean.


Raspberry - Makes 1 qt

1 cup soymilk, divided
2 Tbs arrowroot powder
1 cup fresh raspberries, divided
2 cups soy creamer
3/4 cup sugar
1 Tbs vanilla extract (I used 1 tsp vanilla and 1 tsp raspberry extract)

In a small bowl, mix 1/4 cup soymilk with arrowroot and set aside.

Combine 1/2 cup raspberries, soy creamer, remaining 3/4 cup soymilk, and sugar in a blender and puree. Transfer to a saucepan and cook over low heat. Once ixture begins to boil, remove from heat and immediately add arrowroot mixture. This will cause the liquid to thicken. Add vanilla extract.

Refrigerate until chilled, at least 2-3 hours, before using. Freeze according to your ice cream maker's instructions. In the last few minutes of churning, add remaining 1/2 cup raspberries.

Variations: You can make a black raspberry or strawberry version, simply substitute 1 cup of your choice for the raspberries and follow the directions as written.


Chocolate Peanut Butter Swirl - Makes 1 quart

1 cup soymilk, divided
2 Tbs arrowroot powdr
1 cup soy creamer
3/4 cup sugar
1/4 cup cocoa powder
1/2 cup vegan chocolate chips
1 Tbs vanilla
3/4 cup peanut butter

In a small bowl, combine 1/4 cup soymilk with arrowroot and set aside.

Mix soy creamer, remaining 3/4 cup soymilk, sugar, cocoa powder, and chocolate chips in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably. Add vanilla.

Refrigerate until chilled, approximately 2-3 hours. Freeze according to your ice cream maker's instructions. In the last few minutes of freezing, swirl in peanut butter.

Source: The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream by Wheeler Del Torro


And since you said you liked chocolate mint, the Mint Chocolate Chip recipe is the same as the vanilla, just add 1 1/2 Tbs peppermint extract along with the vanilla and 3/4 cup mini vegan chocolate chips during the last few minutes of freezing. (or to make it chocolate mint chocolate, also add 1/4 cup cocoa powder to the cream mixture before heating).

[nancymaring]

Tovie is right. That Chocolate Peanut Butter is soooo good!

Here's the plain Peanut Butter recipe. You don't need arrowroot or creamer, so it's quick to make without a trip to the store.

Peanut Butter

2 cups soymilk
three quarters cup peanut butter
half cup brown sugar
1 Tablespoon vanilla

in saucepan combine first 3 ingredients. Bring to boil, then remove from heat.

Add vanilla extract.

Chill approximately 2 to 3 hours. Freeze according to your ice cream makers directions.


Another thing about these recipes. They hold up nice in the freezer. They don't get all icey like home-made dairy ice cream can get. (I just heard you can use a pinch of guar gum in your dairy ice cream to prevent that icing up...someone else will need to try that as I don't do dairy anymore)

nancy

[PattiA]

This Whole Foods Coconut Milk ice cream recipe was a hit when I made it for a ice cream social. I don't remember if I used two cans of regular coconut milk or one regular and one light as called for in the recipe.

http://www.wholefoodsmarket.com/recipes/2592

[LeaHamm]

Since you are dairy free, did you know that you can whip coconut milk for dessert toppings? I would look up the instructions if you are interested.

[cchhbb]

Since you are dairy free, did you know that you can whip coconut milk for dessert toppings? I would look up the instructions if you are interested.

Yes please. I'd love to get the recipe.
Thanks so much.

[LeaHamm]

Non-Dairy Whipped Cream

1 can FULL-FAT coconut milk
1/2 teaspoon vanilla

Refrigerate a can of full-fat coconut milk overnight. Scoop out all the thickened coconut cream, leaving the water (Don’t discard the water, save for a shake, coconut rice or curry, etc.) Add vanilla,. Whip iuntil it thickens.

[Aninha]

I third The Vegan Scoop cookbook, it is great! My son also cannot have dairy and we have tried many recipes from that cookbook. They always come out delicious and creamy.
Our favorite store bought is the Chocolate ice cream made with coconut milk from Trader Joe's too, and the So Delicious ice creams made with coconut milk: the Vanilla Bean flavor is great, as is the chocolate, but the very favorite at our house is the Cookie Dough, that ice cream is amazingly delicious! I don't care for cookie dough (and give the big pieces to my son, hehe!), but the ice cream is amazing, creamy and so good, and it has little pieces of chocolate throughout, so delicious is the perfect name for this one!
Ana

[DanaSD]

when cooking with coconut milk how do you know when to use the coconut milk in boxes (sold to be used as a drink) vs the coconut milk in cans (which I've only ever used in asian dishes)

[DanaSD]

I third The Vegan Scoop cookbook, it is great! My son also cannot have dairy and we have tried many recipes from that cookbook. They always come out delicious and creamy.
Our favorite store bought is the Chocolate ice cream made with coconut milk from Trader Joe's too, and the So Delicious ice creams made with coconut milk: the Vanilla Bean flavor is great, as is the chocolate, but the very favorite at our house is the Cookie Dough, that ice cream is amazingly delicious! I don't care for cookie dough (and give the big pieces to my son, hehe!), but the ice cream is amazing, creamy and so good, and it has little pieces of chocolate throughout, so delicious is the perfect name for this one!
Ana

I will have to look for the cookie dough one. Our grocery store only has the soy icecreams (toffuti bars) and when I asked for dairy free they pointed me to the low fat icecream, . Sprouts has vanilla and chocolate coconut milk So Delicious. I'm sure Whole Foods has them but it would melt before I got them home.

[tovie]

Finally found the peanut butter recipe...

Peanut Butter Ice Cream

1 (14 oz can) coconut milk
1 c up soy milk
1/2 cup agave nectar or sugar
6 Tbs natural peanut butter

Combine and place in ice cream freezer. Add 1/2 cup dry roasted peanuts, if desired, the last 5 minutes of churning.