![]() ![]() Egg yolks also act as an emulsifier: The proteins in the yolk bind with water and fat molecules in the milk, which results in a more stable and creamy end product. Custards are usually on the thicker side, and have a very creamy, smooth texture.Įgg yolks are primarily fat and protein, and help keep the ice cream smooth (similar to the higher-fat milks). When you’re using eggs in your ice cream, you’re essentially just making a custard base which you then churn and freeze. This is a common question I'm asked when talking about making dairy-free frozen treats at home: do we add eggs or not? The answer is. I'd start with 1/2 teaspoon and increase it by 1/8 teaspoon until you find your desired sweetness level. ![]() I've tested both ways and like them both, but I tend to opt for maple syrup as my sweetener of choice because, hey, I’m a Vermont girl and any excuse to eat maple syrup is a win in my book.Īlso, while I haven't tested this myself, I do think that you could use stevia as a sweetener. If you're opting for granulated sugar, just note that you'll need to dissolve the sugar in the base before churning it, which means you'll also have to chill the base for longer before being able to make your ice cream. Both are great options again, it just depends on what you prefer. Or you can opt for a liquid sweetener like honey, maple syrup, or agave. You can go with a granulated sweetener like cane sugar or coconut/palm sugar. As with any ice cream, you have lots of options. I like to use a blend of coconut milk and either almond, cashew, or hemp milk as my base (mainly because I like the taste of these milks the best). My preference is to combine a high-fat milk with a lower-fat option. I find the texture just how I like it, and the result is a bit on the lighter side. But at the same time, these treats will be quite rich and also high in fat and calories, so consider that as well. Since fat freezes at a different rate than water, using a higher-fat milk will result in a creamier, less icy frozen treat. If you want a frozen treat that’s ultra-creamy, silky smooth, and fairly decadent, then choosing a milk with a higher fat content – like full-fat coconut milk – is your best bet. You can decide by flavor, but also think about texture. When you’re choosing which plant-based milk to use when you make your dairy-free frozen treats, there’s isn’t a “best choice.” Really, it’s up to you but do keep in mind that different milks will have varying effects on the end product. So let the brain-freeze party begin! Picking a base AND we're going to give you the basic recipe which you can jazz up as you wish. In today's post, we're going to share six essential tips for making your dairy-free frozen treats a home run. As long as you have an ice cream maker and a few simple ingredients, in a matter of a few hours you can have an ultra-creamy, decadent, and delicious dessert to enjoy. The good news is that making ice cream at home is a cinch. And while delicious, it can get a little boring after a while. There's almost nothing better than a big scoop of ice cream on a hot summer day.īut for someone who doesn't eat dairy, my options are limited to sorbet. ![]()
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