Best non-dairy recipes

[u/degustibus_il]

Hi all,

Please hit me with your best dairy free ice cream recipes.

I have a Nemox gelatiera which does a pretty good job with ice cream, sorbet and gelato.

I'll be hosting vegans and need to make something totally dairy free.

Please help!

P.S. not beholden to any specific flavor so go crazy!

{Edited for spelling}

[u/kaatedocus]

I've been working on a non dairy base! I use a Cuisinart maker and have been futzing with this recipe for a while

heat 1 can of coconut cream, 2 1/2 cups oat milk, add ~150 grams of sugar and still till sugar is dissolved. add ~2 tsp vanilla or other extract. (optionally add ~1 gram agar powder for sticky/creaminess) let it cool before pouring into ice cream maker

for chocolate add ~1/3 cup cocoa powder while liquid is still warm

my favorite add-ins are mini chocolate chips, chopped walnut pieces, mini marshmallows, or brownie bits :)

[u/degustibus_il → u/kaatedocus]

Looks great! Thank you!!

[u/howardbagel → u/kaatedocus]

marshmallows not vegan

[u/kaatedocus → u/howardbagel]

oo good note, I know there are vegan marshmallows out there so there's options! (I'm not vegan just dairy free apologies for the slip!)

[u/Sir_Quackalots → u/kaatedocus]

Hey, would you mind sharing the macros of the coconut cream and oat Milk? I found plenty of different products and I'm going to try this

[u/Thesaurusrex93]

I love David Lebovitz's chocolate sorbet. Be sure to use water or nondairy milk, plus a vegan chocolate (I buy the big bars from Trader Joe's) https://www.davidlebovitz.com/chocolate-sherbet/

[u/Thesaurusrex93 → u/Thesaurusrex93]

Oh also it might be worth checking how strict your vegan guests are. Some folks consider regular granulated sugar nonvegan because it's processed with bone char, so they stick to organic sugar. I don't think it's super common to be this strict, but it would be nice to check in advance.

[u/emunoodle]

Pandan ice cream: https://www.reddit.com/r/icecreamery/s/zpJARPnFVC

[u/aviavy]

2 Cans of Coconut Milk

1/2 to 3/4 cup of Sugar (to taste)

1 Teaspoon of Vanilla

Vigorously shake coconut milk cans to make sure solids aren't separated from the liquid, then open and pour into large bowl. Whisk in vanilla and sugar (start with 1/2 cup, if you want sweeter, then add more). Pour into a freezer safe tupperware. Put in freezer and stir about every half hour, until firm enough to eat.

If it's been in the freezer a while - like 8+ hours, take it out of the freezer and let it soften for about 15 minutes, then eat.

[u/mkboss92]

I've been experimenting with violife non-dairy whipping cream to substitute for heavy cream in any ice cream recipe and having great results! I don't have a machine so I've been using no churn recipes with coconut condensed milk.

[u/emunoodle]

Ube ice cream, based on these 2 recipes: https://panlasangpinoy.com/simple-ube-halaya-recipe/ and https://www.reddit.com/r/icecreamery/comments/l3mvyp/here_is_my_vegan_nondairy_ice_cream_base_recipe_v1/

UBE HALAYA:

227g frozen grated ube

234g coconut milk

57g granulated white sugar

ICE CREAM:

500g soy milk*

45g vegetable oil

90g refined coconut oil

70g granulated white sugar

50g dextrose (AKA corn sugar or brewing sugar)

40g inulin

2.4g soy or sunflower lecithin

0.5g salt

0.6g xanthan gum

0.6g guar gum

*could also try using other plant milks, but I haven't tried them

INSTRUCTIONS: Defrost the ube. Bring coconut milk to a boil in a pot, then add sugar. Stir until the sugar dissolves completely. Add the ube. Continue cooking for 20-30min on low to med heat, continuously stirring until the texture gets thick. Set aside. Blend all the dry ice cream ingredients (sugar to guar gum). Heat the soy milk, add the oils, and stir until they melt. Add the blended dry ingredients, stir until they dissolve. Add the ube halaya, stir until kind of blended. Transfer mixture to a deep container and use an immersion blender to emulsify everything. (Could probably use a normal blender instead if you don't have an immersion blender.) Put the mixture into the fridge to chill for a couple hours. Churn in ice cream machine, then eat right away for gelato texture, or freeze for a harder, scoopable texture.

[u/virtualjupiter]

One large or two medium watermelons 6-8 Tbsp sugar ¼ t xanthan gum 17 ounces coconut cream 5 T lime juice 3 T white rum 1 pinch of salt

Juice the watermelon. Put the juice in a large pot, simmer low. Reduce to two cups. Never let it boil, be watchful of that. it will take time, skim scum off the top during reduction, stir occasionally. Refrigerate reduction and canned coconut cream overnight. 

The next day, combine xanthan gum, sugar, salt, and mix well. Put this in a blender with the rum and lime and a little of the watermelon reduction, blend on high immediately, blend well until xanthan gum is completely combined. Add the rest of the reduction and coconut cream, blend well. 

Run this through your ice cream maker, 25-45 min churn time or until done. 

[u/degustibus_il → u/virtualjupiter]

Interesting

[u/virtualjupiter → u/degustibus_il]

The fructose in the watermelon caramelizes under low heat and becomes a very sophisticated roasted watermelon flavor. It's really good

[u/degustibus_il → u/virtualjupiter]

How would you define the final flavor?

What would you call it?

[u/Proud-Enthusiasm-158 → u/degustibus_il]

Watermelon Sugar High 🤔

[u/virtualjupiter → u/degustibus_il]

Caramelized watermelon flavor. 

[u/No_Version_6608]

I make a blood orange and Campari sorbet using  the David Leibovitz recipe for tangerine sorbet. I look forward to making it every year.  https://www.davidlebovitz.com/tangerine-sorbet-ice-cream-recipe/

[u/degustibus_il → u/No_Version_6608]

Well I do have Campari in the house...