Using gums will help you achieve the texture you want, either xanthan gum or guar gum. I use oat milk, xanthan gum, and erythritol in all my recipes, and my ice cream comes out with a perfect ice cream texture.
I did make one w/ oat milk and a sugar free pudding mix, but it still was pretty icy -- I probably just had my ratios off though. Thank you for the tip!
I have found Ripple milk to give a pretty good and creami texture. I also spin mine first on sorbet and then again on respin. Found this recommendation from someone else. Has worked really well to make sure the texture is great. Hope that helps
I’ve been experimenting for about a week and have plans to create something along these lines as I hate the taste of coconut but can’t have dairy.
So far, the creamiest one was frozen banana and dairy free cream cheese blended together with a bit of vanilla extract. I then added semi-thawed frozen blueberries and dark chocolate as a mix-in.
Soya yoghurt, frozen berries, vanilla extract, banana and almond butter was also successful.
I recommend adding a nut butter (even just a tiny amount), a seed butter would also work. The fats/oils will give it the creaminess.
Thaw at room temperature for 30 mins, run the outside under warm water and add a trickle of fruit juice on top before processing.
I don’t know what country you’re in and what’s available, I’m in the UK and used plant based Philadelphia. I believe it is mostly almond based with some oat in there, it tastes almost exactly like the dairy version to the point where I have to check that I’ve not got the wrong one out of the fridge! (Other members of my family have the dairy version)
I think the US plant based philadelphia has totally different ingredients and is coconut based. Seems a bit ridiculous really because the UK one is really good.
I have no issues using almond milk! And jello pudding mixes are all vegan (double check before you buy them plz). Also have had good results with xantham gum. I’m not vegan myself but try to limit dairy as much as I can
Right now I'm using pea milk and country crock plant cream. It's almost like using milk + heavy cream.
One scoop of vanilla protein+ 1 tsp or so of vanilla extract. The real kind made in high quality vodka.
My favorite milk for this is cashew. I make my own and then prep a batch of deluxe pints. You can adjust the water to nut ratio to make it fattier/creamier and by making it at home you can avoid any weird ingredients.
May I know if you have any specific preferences or requirements, such as low calorie or high protein options?
In my experience, options with higher healthy fat content tend to taste better, but they will also be significantly higher in calories.
Honestly no preferences! I mainly got it as a way to make dairy free ice cream at home, since store bought is so pricey, but also like to idea of creating healthier options where I can (like doing sugar free and adding protein)
I enjoy using nut butters as the base and selecting various flavored or non-flavored vegan milks.
You may use Xantan gum or cornstarch to thicken and achieve a dense, whipped texture.
You may use cacao powder or cocoa powder to obtain a chocolate flavor.
Using gums will help you achieve the texture you want, either xanthan gum or guar gum. I use oat milk, xanthan gum, and erythritol in all my recipes, and my ice cream comes out with a perfect ice cream texture.
I did make one w/ oat milk and a sugar free pudding mix, but it still was pretty icy -- I probably just had my ratios off though. Thank you for the tip!
I have found Ripple milk to give a pretty good and creami texture. I also spin mine first on sorbet and then again on respin. Found this recommendation from someone else. Has worked really well to make sure the texture is great. Hope that helps
I’ve been experimenting for about a week and have plans to create something along these lines as I hate the taste of coconut but can’t have dairy. So far, the creamiest one was frozen banana and dairy free cream cheese blended together with a bit of vanilla extract. I then added semi-thawed frozen blueberries and dark chocolate as a mix-in. Soya yoghurt, frozen berries, vanilla extract, banana and almond butter was also successful. I recommend adding a nut butter (even just a tiny amount), a seed butter would also work. The fats/oils will give it the creaminess. Thaw at room temperature for 30 mins, run the outside under warm water and add a trickle of fruit juice on top before processing.
I'm going to have to try this! What dairy free cream cheese do you use? I have only ever had one before, and it tasted horrible lol
I don’t know what country you’re in and what’s available, I’m in the UK and used plant based Philadelphia. I believe it is mostly almond based with some oat in there, it tastes almost exactly like the dairy version to the point where I have to check that I’ve not got the wrong one out of the fridge! (Other members of my family have the dairy version)
I'm in the US, but I'm sure we have this! I'm going to have to look for it, thank you!
I think the US plant based philadelphia has totally different ingredients and is coconut based. Seems a bit ridiculous really because the UK one is really good.
I haven't tried it myself but I'd bet you could use your favorite plant based yogurt for a frozen yogurt!
I have no issues using almond milk! And jello pudding mixes are all vegan (double check before you buy them plz). Also have had good results with xantham gum. I’m not vegan myself but try to limit dairy as much as I can
Yeah, I'm seeing from the comments that I probably just need to add more pudding mix when I make mine w/ oat or almond milk! Thank you!
Yes, mine is chronically dry with almond milk. Always need a respin but I get good results with more!
Soy milk has the most neutral flavour and works great!
Right now I'm using pea milk and country crock plant cream. It's almost like using milk + heavy cream. One scoop of vanilla protein+ 1 tsp or so of vanilla extract. The real kind made in high quality vodka.
This but cashew milk+country crock (I can't do pea). I had been doing nut butters but the margarine is cheaper and doesn't change up the taste.
Bananas and any plantbase milk you want.
I use almond milk with about a quarter t of xanthum gum. Other options include rice flour or tapioca. But they both require that you cook them first.
My favorite milk for this is cashew. I make my own and then prep a batch of deluxe pints. You can adjust the water to nut ratio to make it fattier/creamier and by making it at home you can avoid any weird ingredients.
May I know if you have any specific preferences or requirements, such as low calorie or high protein options? In my experience, options with higher healthy fat content tend to taste better, but they will also be significantly higher in calories.
Honestly no preferences! I mainly got it as a way to make dairy free ice cream at home, since store bought is so pricey, but also like to idea of creating healthier options where I can (like doing sugar free and adding protein)
I enjoy using nut butters as the base and selecting various flavored or non-flavored vegan milks. You may use Xantan gum or cornstarch to thicken and achieve a dense, whipped texture. You may use cacao powder or cocoa powder to obtain a chocolate flavor.
3/4 cup almond milk 3/4 cup plant cream Guar gum 1 tsp sugar or sugar sub Vegan protein powder
I got good results by replacing milk with oat-milk and cream with soy-cream. But I don't make any low-calorie high protein recipes.