There are plenty of reasons why people opt for dairy-free, from allergies to cutting down on saturated fats. If you wonder if you can enjoy the frozen treat by going dairy-free, then the answer is yes. There are many options for enjoying a sweet cold treat due to dairy-free ice cream. Many simple recipes use dairy-free goods to produce delicious ice cream from the comfort of your home.
The Basic Formula
The tried and tested basic formula for the dairy-free ice cream is very easy to remember and follow.
- 3 cups dairy-free milk
- 1/2 cup of natural sweetener
- Creative flavorings for taste
- Add-ins of your liking
Just add this blend into the freezer or your ice cream maker. Know that with this basic and simple formula, the options for dairy-free ice cream caused bliss are endless. Let’s take a deeper look into ideas for the dairy-free base, sweeteners, inventive flavours and the add-ins so that you can achieve the magic of the ice cream in a way that fits your tastes.
Choose Your Dairy-Free Base
There are several options for dairy-free milk to use as one of the bases in ice cream. Not only do they offer a wide range of delightful flavours, but they possess an array of health benefits too. Whether you are keeping ice cream simple and letting the flavors shine or getting wild with a whole collection of crazy add-ins, this base is a wonderful starting point.
Coconut milk is the grated pulp of the coconut. The rich taste and creamy nature is the perfect sweet base for the dairy-free ice cream creation. As opposed to other milk options, coconut milk gives a consistency equivalent to real ice cream. This Roasted Blueberry Ice Cream is the perfect experiment with the coconut milk base. It has rich coconut milk, almond milk, and plenty of fresh blueberries.
Almond milk is a mixture of almonds and water and has a nutty and rich taste. It’s a great source of vitamins and minerals. It works fine with a dairy-free chocolate sauce or a few spoonfuls of almond butter mixed in.
Consider using cashew milk as the dairy-free base. Grab some cashew milk as the base, cashew butter as the add-in, maple syrup for the sweetener and a mere pinch of salt to spin out the tastes. It’s an easy way to create ice cream, and it serves as a perfect dairy-free dessert staple in the kitchen.
Macadamia Nut Milk
This dairy-free milk is fresh and unusual in the flavour. A beautiful combo of ice cream uses white chocolate chips and diced macadamia nuts to the final scoops—a white chocolate macadamia nut cookie but in the form of ice cream. Dairy-free ice cream tastes good with a sip of steaming hot espresso. To keep it dairy-free add a splash of almond milk cream to your beverage.
Rice milk is a perfect and subtle base for dairy-free ice cream. It works well with nut butter wrapped in and a hint of almond or vanilla extract.
Choose your sweetener
The best parts of ice cream are the subtle flavour of sweetness. Depending on the base you are using, try to use maple syrup, coconut sugar, and honey for sweeteners. They taste very incredible and also offer an elegantly nutritious touch to your dairy-free ice cream creations.
Add Creative Flavours
To become super inventive with the base for dairy-free ice cream, add some flavours like seasoning with cinnamon, vanilla, lemon, peppermint or cardamon. A sprinkle of orange liqueur, cacao powder or maca tastes good on the scooped ice cream.
Mix in Your Add-Ins
Choosing add-ins is one of the essential parts of making ice cream. You can select fruit options, blueberries, raspberries or sliced bananas. Nuts help to honour the tastes of the nut milk, sliced almonds, cashews or macadamias. You can also add vegan cheesecake, cookies, chunks of chocolate, or thinly striped pieces from candy bars are a tasty addition as well. You can also use fresh herbs like sliced basil, minced rosemary for a gourmet flare. When you are serving ice cream, you can consider a dairy-free ice cream bar where the people can decide on their own add-ins.
How to Make a Dairy-Free Ice Cream Creamy
A little amount of cornstarch serves to harden the ice cream and get a smooth taste. Take 2 to 3 tablespoons of cornstarch and mix it with 2 tablespoons of water until the cornstarch is smooth and add it to the ice cream base. Heat it and continue stirring for a couple of minutes till the mixture has thickened.
The key in an ice cream’s creaminess is the dairy cream. The content of fat is a major contributor to the texture of the ice cream. More fat, the higher the creaminess. The fat in the ice cream mix will keep the ice cream softer and creamier. Chill the ingredients for the ice cream in the refrigerator for 1 hour before adding them to the ice cream maker.
Remove the ice cream from the freezer, soften it for a couple of minutes and thaw it just enough to remove it from the container. Fill the ice cream into a bowl of a standing mixer fitted with a paddle attachment. Mix it when it is medium until the ice cream is smooth and creamy.
According to Lebovitz’s book, adding just a bit of alcohol to the ice cream base results in a better texture when it’s whipped because it doesn’t freeze because of the alcohol. The alcohol stops some of the ice crystals from forming and makes the ice cream softer and more scoopable.
Dairy-free ice creams are easy to make and safe to consume, especially for people who are allergic to dairy products. It is also low on saturated fats. You can choose an option between dairy-free and non-dairy free ice creams. You can also try different recipes with different dairy-free products.