For many, ice cream is a beloved treat, but the dairy content can be a dealbreaker. Fortunately, it’s possible to enjoy rich, creamy ice cream without any animal milk, and you don’t even need an ice cream machine. Vegan culinary TV personality, chef, and cookbook author Priyanka Naik shared her expert tips with Chowhound on how to make the silkiest dairy-free scoops at home.
Naik, who specializes in plant-based cuisine, recommends using full-fat coconut milk or cashew milk as the base for dairy-free ice cream. “I love using full-fat coconut milk or full-fat cashew milk, sometimes combined with coconut cream to achieve a creamy, sweet, and thick product,” she explains. The key is to opt for full-fat versions, as the fat content contributes to the smooth, velvety texture that is essential for a successful ice cream.
According to a study published in the Journal of Dairy Science, removing the fat from ice cream results in a brittle texture rather than the desired creaminess. Naik further notes that a splash of vodka can help smooth out any chunkiness in the final product. When working with plant-based substitutes, achieving the right texture is crucial for a satisfying dessert.
Coconut and cashew milk are both excellent choices for vegan ice cream. Coconut, long a staple in tropical cuisines, adds a rich flavor that complements a variety of ice cream recipes, from peanut butter to chocolate. Cashew milk, with its nutty and buttery undertones, also provides a creamy base. Both varieties contain about 5 to 10 grams of fat per cup, closely mirroring the fat content of whole milk, making them ideal for replicating the creamy consistency of traditional ice cream.
Naik is also a fan of vegan condensed milk, which can be made from any plant-based milk, including coconut or cashew. This ingredient serves as the base for many of her dairy-free desserts, such as her simple two-ingredient mango ice cream, which she garnishes with ground cardamom and dried rose petals for added flavor and visual appeal.
With endless flavor possibilities, dairy-free ice cream is as versatile as its traditional counterpart. Whether you’re crafting classic flavors or experimenting with unique ingredients like vegan condensed milk, the key is to maintain that signature creaminess and texture. Naik’s tips prove that making delicious plant-based ice cream at home is not only easy but also indulgent.
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