How to keep it soft
I tried this recipe and yes, it did freeze rock solid, albeit soo delicious! So I tried it again, this time adding 2 tbs of Alcohol (any type will do), I used chambord with chocolate, and it kept the ice cream soft enough to scoop freely. Mix it in just before freezing. The alcohol doesn't allow the ice cream to freeze solid. Not sure how to do this for those who do not partake in alcohol, but I hope this helps anyone who's willing to try it.
Enhance Tofu Flavor
If you use tofu for the base, boil it gently for 2-3 minutes and then use in recipe. it removes the "beany" taste.
Not Missing The "Real" Thing!
Ok - if I could truly rate this recipe on a scale of 1 - 5, I'd have to give it a 12. It is the best homemade vegan ice cream I've ever tasted and it gives some of the best soy and non-soy based vegan store brands an honest run for their money! I doubled this recipe to make two quarts. I also followed another poster's advice to boil the tofu about 3 min to reduce its nutty flavor (I boiled the silken tofu inside of a nut milk bag). The texture, color, flavor, and mouth feel were simply superb! I tried it on my family and they LOVED it! I got comments like "I can't believe how real this tastes!", "I can eat this without stomach issue worries, yet this is sooo good!" and "Bye-Bye Soy Delicious!" I will DEFINITELY be making this again and again! This will be my base for
butter pecan, maple and black walnut, turtle tracks, and many other "vanilla family" based ice creams.
Now my questions. Do you, or will you have a catalog or book of homemade non-dairy ice cream, sherbert, sorbet, and frozen yogurt recipes? If so, where when can I find it/them? Lastly, if I change out the cocoa butter for a "tasteless" oil and remove the vanilla, is this an excellent base for endless fruit and non fruit ice creams? I want to understand how to build many flavors. Thanks for sharing your knowledge and recipe.
The Science of Delicious!
First, I want to thank you for a very detailed break down of why we love ice cream. Your method of explaining why ice cream with dairy is such a joy to make and eat is very helpful in setting the right mental approach to why making vegan ice cream should be joyful!
Second, I've used this recipe twice...once to make a vanilla ice cream and then as a base for a mango ice cream! I prefer using full fat coconut milk and arrow root as substitutes for your original and the texture has been rich and creamy.
Would you agree that using this basic recipe as a base for several flavors of ice cream would work?
I tried the tofu variation just now and I'm rather disappointed. Mine definitely has a very noticeable raw tofu taste to it. I'm hoping maybe the flavors will come together a bit more once it's been in the freezer for a while, but for now it's not very yummy to me. I'm going to hold off on rating it though, because I would still like to give the cashew version a shot. The texture of the final result was lovely, so if I could just get it to taste better and not like plain tofu it would be perfect.
DIVINE ice cream
Best ice cream ever! Have made it 3 times already - only change I made was to reduce the sugar YUM!
Delicious thanks for such a great recipe!
This recipe is great such a smooth creamy consistency - the best vegan home made ice-cream I have tasted or made. And thanks for the detailed description of what makes this ice-cream great I can see now why some of the other recipes I have made have failed!
I use the cashew base as I like the flavour more. I don't have a Vita mix so I soak the cashews for a few hours and also boil them for 15mins before blending them.
Other flavour variations I have done with this recipe - White Chocolate and Raspberry - use 3tsp of cacao butter instead of the coconut oil half a cup of raspberries and half a cup of white choc chips.
Maple Walnut - use maple flavoured syrup instead of the corn syrup and add 1/2 cup of very finely chopped walnuts and one teaspoon of vanilla powder along with the vanilla essence
This. Is. PERFECT.
I have tried several Vegan ice creams, and even made my own recipes (early on in the learning process). They were edible - which is fairly impressive - but NOT good. When we discovered my daughters food allergies a few years ago, she took the news with grace and style. She had just turned 13 at the time, and to be told that you suddenly can't have chocolate, enjoy quiche and cheeses... I don't know if I could have handled it so well. But I'm not afraid, so I jumped right in and started cooking "vegan" dishes (that was the easiest way to search). I can add meat to anything, but the best way to find the allergy requirements is to go to Vegan sites. This ice cream - EVERYONE LOVES IT! It is creamy, tasty, it freezes nicely, melts with the same speed and texture as dairy ice cream... It really is perfect! I did the cashew base, and it was a vanilla ice cream; but my two older kids - who didn't watch me make it - did not know the base. When they tasted it, they immediately named the flavor I couldn't quite put my finger on: COOKIE DOUGH. Yep, for us - going the cashew route - the final product had a distinct Cookie-Dough Ice Cream flavor. And BTW, I used it the first time as the special dessert for my daughter's birthday, and served it with Grilled Carmelized Pears (I posted the directions on my blog). It was soooooo delicious. My husband, who doesn't have much of a sweet tooth, had seconds! So thanks for this recipe - if you want Vegan ice cream that is fabulous, and hate the exorbitant prices for a little container that will NOT be as good, make this recipe. Follow it, and life will be sweet!
First... the rating from the chocolate should have been . Made the coffee today. Used almond milk for the nondairy milk. Made expresso for coffee. And used the tofu. Can we rate a 6?ATHKH
No ice cream maker
Could you offer me any advice on how to make this ice cream without the use of an ice cream maker? With regular stirring do you think I could still achieve a good consistency? I've recently come across some praline spread that I am really eager to incorporate into an ice cream recipe. It will be my first try since becoming vegan sometime ago so I would really like it to stand a good chance of turning out ok!
Thanks for all the great recipes!
Im following this recipe but the ice cream isn't seem to be going anywhere in the ice cream maker. Its staying a thick liquid.
Just wondering why you didn't dump the water after the cashews have been soaked? In other recipes that I've soaked cashews I've emptied the water and then poured in fresh water to blend the cashews.
Also, what do you think about taking the soaked cashews and blending them with some soy creamer instead of water? My thinking is that I want to get the most creamiest taste out of vegan ice cream and wondering if this would help?
Cashew butter and apple syrup
Hi Mattie, greetings from France!
I just invested in a Kenwood Chef with an ice cream maker attachment, and am looking forward to trying this recipe. Here in France we have cashew butter, which consists of only puréed cashews, and is nice and smooth. Have you ever tried anything like this, or do you have any idea of the quantity of cashew butter I should use to replace the nuts? If not, I'll try it with say 1/2 cup, adjust the liquid, and let you know my results.
Also, I have some apple concentrate syrup on hand. Have you ever used this? It is nice and sweet, but may give a little acidity, so I might reduce or omit the vinegar. What do you think?
I just discovered your wonderful site, and am looking forward to looking around it! Many thanks!
Refused to freeze
I came across this and decided to dig out my old ice cream maker and give it a go. I chose the cashew base and followed the ingredients, substituting agave nectar for the corn syrup as the latter is very hard to come by here in the UK. I soaked the cashews overnight and then blended everything as per the instructions and was fairly confident that I had a nice smooth but thick liquid to make into ice cream (not far off the consistency of the dairy ice cream I made when I used to eat dairy). Unfortunately like another reviewer the liquid got colder and a bit thicker but didn't set. I worried that perhaps the ice cream bowl was not cold enough so put it back in the freezer in what I thought might be a colder part and put the mixture back in the fridge ready to try again 24 hours later. This time I watched more closer and within the first few minutes the mix showed signs of solidifying round the edges but after another five minutes this stopped happening and the result was same as before. I'm guessing that something in the mixture is setting the freezing point of the liquid just a touch too low. The one thing that I can think of is the vanilla essence as I'm effectively putting 1 tablespoon of vodka in the mix but with a dairy ice cream you can put in 2 or 3 tablespoons of a spirit without this happening. Perhaps I shall try again and this time use a vanilla pod or vanilla paste. If the author is still reading reviews perhaps he could suggest what else might have this effect.
Hello, Could you please clarify on silken tofu's features: You wrote: ‘I recommend silken tofu that has been packed in the usual water bath containers.’
In the meantime I found the information on http://www.thekitchn.com/silken-tofu-an-interview-with-andrea-nguyenexpert-interview-171294
saying that: ‘When you buy a regular block of tofu, it's typically sitting in a moat of water. Silken tofu generally is not.’ Now I am confused about what kind of tofu to look for? Please advise.
I paused over the corn syrup, but this is really the best vegan ice cream I have had (homemade or store bought). I used the cashew base - flavor was great, but also AMAZING texture right out of ice cream maker and the next day. So good paired with the Ultimate Brownie recipe! Thank you for perfecting this and sharing!!!!
Fantastic with one little change
I've been experimenting a lot, trying to come up with a good ice cream dairy free for my hubby. We haven't been thrilled with any of the commercial brands. Oh my gosh, thanks to you, I've just found it! The first batch I made was okay but we just didn't care for the coconut flavor soooo rather than adding coconut oil I instead added 12 grams (3 t.) of the cocoa butter. Perfect! We can't believe it! I used the silken tofu as there is less fat in the tofu rather than the cashews. However, I would bet this ice cream made with cashews would be wonderful also! Thank you so much! Next, the pumpkin--I plan to use this recipe and simply add some pureed butternut squash and spice!
I made this for our Memorial Day cookout, and served it with my veganized peach cobbler. i was so excited about how good i already knew it was, that i kept bringing my friends to the freezer for a sneak peek taste while it was ripening. they were all shocked and in love. i substituted the canola oil for the cocoa butter and used refined coconut oil as it was what i had on hand with no worries. since i only had psyllium husk powder and no xanthan gum, i went by the substitution guideline you listed for the vegan butter recipe and it worked perfectly. i don't know if you've ever had Blue Bell Homemade Vanilla ice cream, but down here in Texas it is king, and something i know my husband has missed since becoming vegan. store bought vegan ice creams are shall we just say, unsatisfying. this is so much better than either of those options. thank you!!!
Great taste and texture
Great texture and taste. I used rice malt syrup in place of the corn syrup because it was all I had, but the ice cream was delicious and reminded me of soy yoghurt, I paired it with banana and frozen mixed berries with cinnamon sprinkled on top... yummy
I mean...you're delving into the kitchen chemistry of this is just *fantastic.* You're probably the best thing to happen to veganism (baking-wise, anyway) since its inception.
Since making the transition from vegetarian to vegan about 7 months ago I've been on a quest to replicate good dairy ice cream. I was always a fan of Ben and Jerry's so that's what I've been trying to duplicate. My husband is a fan of ice milk and likes his ice cream rather less creamy and he declared this a winner. I really liked it but I think I might have to sneak in some cashew cream or something to give it a little more creaminess. The taste was superb and very vanilla-ish. Great job!!
Icy result - down to soya milk?
I made this over the weekend and, as we don't have corn syrup in the UK, I had to use agave nectar. I didn't have cocoa butter so used an extra 1 tsp oil, as suggested. I used regular soya milk (ie not branded as low-fat).
Although the taste of the ice cream was lovely, the texture wasn't so great as it had an icy mouthfeel. I'd treated myself to a spanking new £200 Cuisinart self-freezing machine, so I'm hoping that wasn't the cause of the problem, but as no-one else has mentioned a problem with texture I wondered if the fat content of the soya milk might be to blame. Can you please tell me what percentage of fat is in standard US soy(a) milk?
Thanks so much for your reply. I have some silken tofu so I look forward to giving your new version a try. Just one thing about the xanthan gum - the ingredients says, "½ teaspoon xanthan gum (instead of ½ teaspoon)". Did you mean for the quantity to be different, depending on which base you use?
Cashews mmmm now we're talking! (and UK corn syrup
Hi Matty thanks for the revamp. I'll give it a try with the cashews. I love cashew based ice cream but my better half prefers coconut milk based ice cream. I think this sounds great with cashews although your first version was still brilliant.
By the way Julianne you can get corn syrup in the UK Ocado and Waitrose stock it if they are available near you.
Hi, Just wondering if making the vanilla ice cream with the cashews if it still has that "cashew" taste, or is masked with the addition of the other ingredients?
Ice Cream softness
Made your ice cream - it was perfect when finished in the Ice cream maker but went rock hard after putting in the freezer. Pls can you advise...?
Golden vs corn syrup
Forgot to add: For any UK-ers, I used Golden Syrup in place of the Corn Syrup the recipe calls for, with no issues at all (save the slight flavour change). All I've gathered is that it works, but I'm not sure how! Is this because both glucose (in CS) and inverted sucrose (in GS) inhibit sugar crystallization in the same way? I'm very curious to find out :)
View all my reviews (1)
Question re oils
This looks so incredibly well considered - thank you! I haven't tried it yet because I had a couple of questions.
I'm wondering why the use of unrefined coconut oil as opposed to refined (if the coconut taste is not desired)? Presumably refined will work the same? Also, I assume the coconut oil needs to be liquid before adding to blender?
Also, I can't seem to get cocoa butter in Australia, could I just use coconut oil instead or should it be a 'liquid' oil like canola?
Finally with the xanthum gum the stuff I have is in 1g sachets and is a fine dry granule - do i need to reconstitute it or anything or just add it to the mix?
Thanks in advance - I'm wanting to make this for Christmas and blow the minds of my omnivore guests! Cheers.
Can I use raw coconut in place of coconut oil?
Help! Whole Foods gave me whole raw coconut and I didn't realize it wasn't the oil until I got home and was in the middle of making this. I am already substituting additional vegetable oil for the coco butter (because it costs $25.00) so I don't know if this will ruin the batch. I am using a tofu base (boiled for 3 minutes to get rid of bean flavor, as suggested by one of the commenters) and unsweetened vanilla almond milk.
any chance I can use agar-agar instead of the Xanthan gum? I can't wait to try this!