As I continue my journey to find dairy free alternatives of some of my favorite foods, it was a given that ice cream was high on that list. It's one of my favorite foods and I haven't found a store-bought basic vanilla that I've been pleased with. Trader Joes had a soy based one that was pretty tasty, but they sadly discontinued it. Rumor has it that is was made by a company called Double Rainbow out of San Francisco (see link below), but the ingredient list appears too much of a challenge to tackle at home.
Instead, I'm combining a couple recipes and tricks from Bigger Bolder Baker to make this super simple alternative. I also like to freeze the ice cream in ice cube trays. I purchased some on Amazon with a lid and silicone bottom to make popping out the ice cream cubes easier. It's like having your ice cream pre-scooped! Use your favorite combination of dairy or dairy free options to make this delicious and super simple ice cream.
Ingredients
- 2 cups whipping cream alternative - I prefer refrigerated liquid options but there are canned options made with oats or even two cans of full fat coconut milk works.
- 1 14oz can sweetened condensed milk alternative - the only store bought version I can find is an oat milk one. You can also make your own by combining 2 cups of any milk substitute and 2/3 cups sugar then simmer for 30 minutes until reduced by almost half and thick and golden in color.
- 1 tsp vanilla extract
- Chill the milk ingredients overnight before proceeding. If making your own sweetened condensed milk, do this a day in advance so the solution can be refrigerated.
- 4 hours before you want ice cream, remove the ingredients from the fridge.
- Whip the cream to stiff peaks following the instructions on the packaging.
- If using cans of full fat coconut milk as the whipping cream, refrigerating the cans will help separate the solids from the liquid. Open the cans and scoop out only the solids on top leaving the liquid for some other recipe. Then whip the solids on high speed using a stand or hand mixer for 3-4 minutes until light and fluffy.
- Add the condensed milk to the whip cream and whip again for another 2-3 minutes until re-thickened.
- Pour the solution into a freezer safe container or in ice trays. Let freeze for at least 3 hours before serving.
Inspiration
- https://www.biggerbolderbaking.com/homemade-ice-cream/
- https://www.biggerbolderbaking.com/dairy-free-homemade-ice-cream/
- https://doublerainbow.com/products/vanilla-bean-soy
- https://www.whatsgoodattraderjoes.com/2012/07/trader-joes-vanilla-soy-creamy.html
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