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WTF Plant-Based Ice Cream: Non-Dairy Frozen Treats
Plant-based ice cream CAN have the same creamy rich taste as their dairy counterparts! After extensive testing, we found our home-made oat milk and flavorful coconut milk powder made for the best ice creams when combined with glucose DE 42. Join Scott and Janie as we demo how these perfect plant-based ice creams come together on this week’s episode of WTF!
Product Links:
Recipe Links:
References and Other Links you Might Like!
- WTF – Oat Milk
- WTF – Barley Milk
- WTF – Coconut Milk Powder
- WTF – Glucose Powder DE42
- WTF – Vanilla Bean
- WTF – Perfect Gelato
- WTF – Perfect Ice Cream
- WTF – Ice Cream Stabilizers
- WTF – Ice Cream Styles
- WTF – Sugar Substitutes
- WTF – Mono & Digliceride Flakes
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
11 Comments.
Two questions. will these recipes work in a Ninja Creami and would the oat recipe work with A2 milk. I use the A2 milk but (at least in Canada) there is no A2 cream so most recipes I have tried don’t have the desired creaminess.
These will work in the creami. Also I am unfamiliar with A2 milk but if it is a plant based milk without too many additives it should work perfectly.
I make sugar free ice cream for my husband. He is not a diabetic however, his HbA1C is borderline and he loves ice cream. For 1 quart, I use 3 cups 1/2&1/2 and 1 cup heavy cream, 1/4 tsp KAL Stevia, 1/8 tsp guar gum, 1/4 cup of vegetable glycerin (food grade), 1 tsp of vanilla as my base. I am sensitive to sodium caseinate, so I can’t eat it. How can I make sugar free plant based ice cream?
The best thing to do is to take a base recipe and test out different sugar substitutes. These recipes will work with sugar substitutes but we haven’t done the testing to know which one would work the best.
I would like to see a gluten free pastry or bread.
The ice cream looks great. However, the ingredients are many; it is difficult to get a clear, integrated understanding of the solid additives, their function and use without much work. The ingredients are expensive and deserve a supporting PDF in addition to a list of ingredients. I am a home cook who wants to learn.
Hi, our blog has many articles about these such ingredients. For these recipes they are all vital to its success. What ingredients are you having trouble with? Let us know and we will do our best to help.
When converting dairy based custards to plant based I have trouble deciding which approach to take. Tofu? Corn starch? Pectin? Is there a good method for deciding which thickener to use?
Can this be made without an ice cream churner( can’t afford) by mixing and heating the ingredients and then freezing? As it freezes would blending it lightly help. Many thanks? Jim OB
Unfortunately churning is a vital part of ice cream making. So no you cannot make it without a churn. There are many affordable options on the market and all of them will work for this recipe.
I would love to have a gluten-free keto flaky dough (for pie crust or pastry ie. toaster pastries, turnovers etc.) I find fathead dough just too heavy.