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
Made into chocolate
First time making used the cashew version and added dark cocoa for a really yummy chocolate cashew flavor. Tomorrow soy version for coffee. Nice to have creamy ice cream again.
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.
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?
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?
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.
I didn't have the vanilla beans, so I used 3 tsp vanilla extract and substituted corn oil for the canola oil. I loved the result, it was so fluffy and there was no soy aftertaste.
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!!
Really awesome article. Just wondering...I want to attempt a chocolate guinness ice cream. Any ideas on how I could keep this creamy (by adding the agave or the oil?). I assume the addition of guinness is going to increase the amount of ice crystals.....
DIVINE ice cream
Best ice cream ever! Have made it 3 times already - only change I made was to reduce the sugar YUM!