Dare we say this ice cream is as delicious as the whole milk option? We think it just might pass the test. Try our milk alternative ice cream recipe for all your dairy-free friends.
Start by picking a non-dairy ice cream base. Here are some of the ones we have tried:
- Soy Milk
- Cashew Milk
- Coconut Milk
- Almond Milk
- Macadamia Milk
Note that different milks give different results. Take time to look through the fat content of each type, as ones with higher fat will make a creamier ice cream. In order to control the ice cream flavor best, we recommend getting an unsweetened and plain flavor.
Try our recipe for dairy-free chocolate ice cream!
3 cups unsweetened almond milk
6 large egg yolks
3/4 cup sugar
1/3 cup unsweetened cocoa powder
1/4 tsp xantham gum (optional)
1 1/2 tsp pure vanilla extract
Heat a saucepan over medium heat and combine cocoa powder and half of your almost milk. Whisk consistently until combined. Then add remaining almond milk and bring it to a simmer (stir occasionally). Remove from heat after around 3 minutes.
In a large mixing bowl, add your egg yolks and whisk them until they are light in color. Gradually add sugar while whisking frequently to emulsify the two. Look for a thick mixture that slowly falls from your whisk.
Scoop your warmed cocoa powder and milk mixture in a 1/3 cup and combine with your eggs. Whisk to combine. Add remaining liquid in slowly and gradually, then mix until they are all combined.
If you chose to get xantham gum, you can add it here and mix once more all together to help thicken your ice cream.
Then, add the vanilla extract and mix one final time. Cover your bowl and refrigerate for a minimum of 6-8 hours but preferably over night. Remove once completely cooled.
This is best added to a chilled ice cream container that you have pre-chilled overnight as well.
Serve as a soft serve if eaten quickly, or continue to chill in the freezer for 6-8 hours in a freezer safe container.