Tips-y Tuesdays: Non-dairy Ice Cream

Nothing too crazy here today. Just ice cream without cream. Now, this isn’t ice cream that will completely fool you into thinking it is normal ice cream. And I would still like to try other options in the future with coconut milk, but this was a great first attempt. The Fudgelet and Chiplet were both big fans.

Unfortunately I didn’t take many pictures because I wasn’t sure it would work.

It started with my wanting to use up some ingredients. I used my Cookies and Cream recipe on here with substitutions and additions. I also combined some tricks from my Toasted Marshmallow recipe too.

  1. Start with the same base of the C and C recipe by doing the milk/cream and sugar but substitute almond milk for the milk and a vegan heavy cream (I used one that is soy/pea protein based).
  2. Continue with the vanilla bean and egg yolks.
  3. For a slight deviation, I took some marshmallows and broiled them like with the toasted marshmallow recipe.
  4. Remove the vanilla bean and take the base custard and put it in a blender with the marshmallows and blend until smooth.
  5. Chill the mixture for a few hours or overnight.
  6. Churn the ice cream as normal, adding some Oreos as described in the Cookies and Cream recipe. I added more to help with the flavor.



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