15 Amazing Vegan Ice Cream Recipes | Aglow Lifestyle (2024)

FAQs

What is the best vegan milk for ice cream? ›

The secret is nothing more than coconut milk. Full-fat, creamy coconut milk. Other vegan milk substitutes, like almond milk or soy milk, just don't cut it when it comes to ice cream. You need the fattiness and unctuousness that can only be found in a can of coconut milk.

Is vegan ice cream healthy? When compared to dairy-based ice cream, there are potential health benefits to plant-based alternatives. Chief amongst them are lower saturated fat levels and zero cholesterol. LDL cholesterol contributes to heart and circulatory diseases.

Plant-based fats are the best way to thicken vegan ice cream. Coconut cream, full-fat coconut milk and coconut oil will give the creamiest and thickest results. Cornstarch and tapioca starch can also be used to thicken but the end result will be a little more icy and a little less creamy.

Homemade vegan ice cream will last for a few weeks in the freezer. It doesn't last quite as long as ice cream from the store, so make sure you enjoy it often until it's gone! Once frozen, let it sit at room temperature for a few minutes to soften slightly before scooping and serving.

Soy milk is most comparable to cow's milk from a protein standpoint. Soy milk is fortified with calcium and vitamin D. While other plant-based milks may contain added calcium and vitamin D, soy milk is most likely to be fortified with these nutrients.

You dared us to go dairyless—and we did! Our Non-Dairy flavor creations are made with almond milk, 100% certified vegan, and boldly loaded with chunks and swirls.

Vegan diets, which naturally rely on plant-based proteins and nutrients, have been shown to alleviate symptoms of inflammation, and can even help provide relief to conditions like rheumatoid arthritis. In summary, vegan ice cream can offer a solution to those looking to make healthy changes in their diet.

While I would not describe oat milk ice cream as healthy per se (it still has a relatively high calorie count and sugar count), it is certainly a healthier option than standard ice creams. Because this oat milk ice cream is made without heavy cream, it contains fewer calories.

Using a dairy-free ice cream accommodates all types of diets, while also cutting out the sugar for those who might be diabetic, keto, or otherwise. With plant-based sugar-free ice cream, you can have both taste and health!

A common - and better - emulsifier for ice cream is soy lecithin, which can be derived from soybeans, sunflowers and rapeseed. Soy lecithin has a neutral taste, and also allows you to make egg-less ice cream.

What can I use instead of heavy cream for ice cream vegan? ›

Soy milk and olive oil

For a vegan dairy-free alternative to heavy cream, try mixing soy milk with olive oil. Much like the pairing of milk and butter, olive oil adds fat to the soy milk for a flavor and function comparable to heavy cream.

Locust bean gum (E410)

LBG is a very popular stabilizer in ice cream. It's one of the best gums at reducing ice crystal size. And it produces, a smooth texture, a creamy mouth-feel, and a silky finish. It also works well with other gums, especially Guar and Carrageenan.

As far as dairy-free ice cream goes, coconut ice cream is by far the best. Full-fat coconut milk adds enough richness to create a texture that is super creamy, smooth, and not at all icy. It's rich, decadent, and every bit as good as the real thing.

Yes, vegan ice cream is generally suitable for those with high cholesterol since it does not contain animal-derived fats that contribute to increased LDL (bad) cholesterol levels. Plant-based alternatives usually have lower amounts of saturated fat and no dietary cholesterol compared to their dairy counterparts.

Unfortunately, yes. Ice cream does go bad, and it can make you sick. Now technically, ice cream will be safe to eat for up to three or four months. Note that we said ice cream would stay fresh for six weeks, not just edible.

Don't worry too much if you don't have whole milk or heavy cream. Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.

Among other milk alternatives like almond milk, soy milk and oat milk, soy milk is by far the best for baking. I learned this over the course of several years and many cookies, cakes, muffins and pies. Moreover, some people will tell you that you must swap full-fat coconut milk in for heavy cream or half-and-half.