Vegan Strawberry Ice Cream - No Churn Ice Cream Recipe! (2024)

FAQs

How to make ice cream at home without an ice cream maker? ›

Simply whip 2 cups of heavy cream, by hand or with an electric mixer, until stiff peaks form. Slowly drizzle in a chilled can of sweetened condensed milk. Add your desired flavorings or mix-ins. Remove to an airtight container and freeze.

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.

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.

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

In addition to being an emulsifier, egg yolks serve a second purpose: they thicken pre-churned ice cream base, which creates a creamier mouthfeel in the final product.

It's the fat. The milk fat in ice cream is mostly what gives ice cream that creamy rich taste and feeling in your mouth. The creamiest ice creams have about 16% fat and the least creamy have about 10% fat.

The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.

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.

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.

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.

What is the secret to soft ice cream? ›

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency.

Not letting the ice cream maker bowl get cold enough.

It's as simple as this: If the freezer bowl that goes with your ice cream maker isn't cold (like, really cold), your ice cream is never going to freeze.