In order to not only produce but share winning diary free ice cream recipes, I am documenting my equipment, process and log of each batch made along with the outcome. I have also been asked for a cost analysis as well as nutritional information, so I plan to create a spreadsheet to calculate that as well based on the ingredients used for each batch.
Place all ingredients except for the toppings in a blender
Blend the ingredients until mixed evenly but don't over-mix to the point it starts to whip (15-20 sec on medium-high should be good)
Place the blender pitcher with the ingredients in the refrigerator for at least 30 minutes
Take the blender pitcher out of the refrigerator and the ice cream maker bowl out of the freezer
Pour the mixture from the blender pitcher into the ice cream maker bowl, using a spatula as needed
Assemble the ice cream maker including the bowl with the mixture and turn on
Slowly pour in the toppings after about 5 minutes of the ice cream maker being on
Turn the ice cream maker off one the mixture stops mixing and remains stagnant (should take less than 30 minutes and you'll hear a difference in the sound the ice cream maker makes)
Transport the ice cream from the ice cream maker to a container using a spatula as needed and cover
Place in the freezer for at least 16-24 hours
Remove the ice cream from the freezer about 30 minutes before you plan to eat it and serve using a real ice cream scooper
Recipe Log
Dairy Free Ice Cream Recipe Log
0
Search
Date
Type
Ingredients
Makes
Outcome
1
7/11/2022
Vanilla Chocolate Chip
1 can (13.5oz / 400ml) coconut cream
1 cup almond milk
1/2 tsp xanthan gum
2 tbps coconut sugar
2 tbps coconut oil
1/4 cup agave nectar
1/4 tsp vanilla extract
1/2 cup chocolate chips
ingredients: ~28oz
ice cream: ~35oz
didn't produce enough ice cream, needs more ingredients
too oily from the coconut oil, need less or none at all
off-white color from the coconut sugar, use less to make brighter white
a little icy, probably needs more xanthan gum
2
7/13/2022
Vanilla Chocolate Chip
1 can (13.5oz / 400ml) coconut cream
1 1/2 cup almond milk
1 tsp xanthan gum
1 tbps coconut sugar
1/2 cup agave nectar
1/2 tsp vanilla extract
1/2 cup chocolate chips
ingredients: ~32oz
ice cream: ~40oz
overall good and a recipe I would use again
could potentially use even more vanilla or real vanilla bean for even better vanilla taste
less icy than the prior one but still a little bit, already 4x the xanthan gum from a similar recipe so need to play with the types of dairy free milk