I want to make dairy free ice cream, what is a good non-dairy substitute for heavy cream or whole milk?

Ice cream is usually a combinationg of a "thinner" milk (2%, lowfat, etc) + a "thicker" milk (whole, heavy cream, etc). I am planing on using soy, rice, hazelnet, almond or coconut milk for the "thinner" milk, but don't know of a good substitution for the "thicker milk". Also some ice cream recipes have condensened/evaporated milk, any non-dariy substitutions for those?

Asked by socalqtpi 53 months ago Similar questions: make dairy free ice cream non dairy substitute heavy milk Food & Drink > Cooking.

Similar questions: make dairy free ice cream non dairy substitute heavy milk.

Cashews and/almonds Make cashew cream - blend cashews with water, touch of celtic sea or himalayan salt, some vanilla (ideally, you want to blend it in a super powered blender like a vita-mix, or a champ blender)...cashews are nice because you don’t have to strain them through a nut milk bag like you would with another nut. (Make sure you are using raw cashews, I don’t think roasted cashews would taste very good as a nut milk). Another favorite of mine is using almond cream...using the same recipe above, substituting almonds for cashews...but you must strain the almond pulp out with a nut milk bag/strainer.

Here is the trick...the difference between nut milk and nut cream is the amount of water that you use to blend the ingredients together. The less water you use, the richer and creamier your milk/cream will be. Using a standard ice cream maker works well for us.

These recipes give you a basic vanilla ice cream; for variations, add things such as strawberries, cacao powder, etc. If you really want to go gourmet, use fresh-dried vanilla beans instead of an extract! .

Silk brand Soy Milk It even comes in Vanilla or chocolate flavor.

The ones you have said, singularly or in combination The thicker milk you are talking about is usually cream and it is for richness and creaminess. It gets those characteristics because of the milk fat. I have not seen a substitute that can replace it in ice cream but coconut milk has a good amount of fat and it can be masked in flavor if you cut it with soy milk and/or add some flavoring.

Evaporated/condensed milks are just an easier way to add in sugar to the mix because they are sweetened products usually. Just so you know, whatever you use it most likely is not going to have the same texture of regular ice cream. Bananas lend a nice smooth consistency if you are not opposed to that flavor, or a nice real melted chocolate will also help (not a Hershey bar).

Egg yolks as well, that mixture of course must be cooked before freezing into ice cream. You didn’t really ask for a recipe and for me to put one would be assuming you wanted one, so I did not include any. Of course if you need one I’ll be happy to help just let me know if you want a particular flavor, some times you can make a basic base and just add to it.

Sources: chef .

Here is a recipe I doubt you will be able to substitute. Find a good plain recipe for dairy-free ice cream first and then add other ingredients for flavor. Here is one: ~~~~~~~~~~~~~~~~~~~~~~~~~ Makes approx 1 litre (810g) 2 teaspoons gelatine 1/4 cup (60ml) apple juice 1/4 cup (90g) honey 21/2 cups (625ml) Vanilla Soy milk or Rice milk 2 teaspoons vanilla essence Gently heat gelatine and apple juice together until gelatine is dissolved.

Stir in honey and vanilla essence. Cool and place in fridge until well chilled. Add chilled milk (I used rice; my SIL won’t drink soy).

Beat mixture on high in a cake mixer (such as a Kenwood Chief) until well aerated. Set up your ice cream maker according to the manufacturer’s instructions and pour the mixture in. When it’s ready for the freezer (my machine lets me know this by starting to churn in the opposite direction) pour into small containers and freeze until firm.

I prefer containers that hold one serving, or at most two. That way ice doesn’t form. Sources: http://www.healthdiaries.com/eatthis/dairy-free-ice-cream.html MissBert's Recommendations What's to Eat?

The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook Amazon List Price: $16.95 Used from: $7.00 Average Customer Rating: 4.5 out of 5 (based on 57 reviews) Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights Amazon List Price: $12.95 Used from: $8.45 Average Customer Rating: 4.5 out of 5 (based on 16 reviews) The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes Amazon List Price: $18.95 Used from: $11.00 Average Customer Rating: 4.5 out of 5 (based on 87 reviews) .

I don't know because I am looking for a substitute myself.

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Recipe calls for light soy milk but only have Fat Free Milk on hand. Can I substitute?

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