Whether you're lactose intolerant, following a vegan diet, or simply looking to reduce dairy consumption, you don't have to give up the joy of homemade ice cream. Plant-based ice cream has evolved tremendously, and with the right techniques and ingredients, you can create frozen desserts that rival their dairy counterparts in creaminess and flavour.
This comprehensive guide explores the world of dairy-free ice cream, from understanding different plant-based milk options to mastering the techniques that produce smooth, scoopable results every time.
Understanding Plant-Based Ice Cream
Dairy-free ice cream works differently than traditional ice cream because plant-based fats and proteins behave differently than those found in cow's milk. The key to success lies in selecting the right base ingredients and making adjustments to account for these differences.
Traditional ice cream relies on milk fat for richness and milk proteins for smooth texture. Plant-based alternatives must replicate these qualities using different ingredients. Fat content remains crucial—low-fat plant milks produce icy, unsatisfying results. Look for full-fat versions of your chosen milk alternative, or supplement with additional fat sources like coconut cream.
The Fat Factor
Aim for a total fat content of at least 10-15% in your base for optimal results. This may mean combining different ingredients—for example, mixing coconut cream with a lighter plant milk to achieve the right balance of richness and flavour.
Choosing Your Base: Plant Milk Options
Not all plant milks are created equal when it comes to ice cream making. Here's an in-depth look at the most popular options and their characteristics.
Coconut Cream and Milk
Coconut is the gold standard for dairy-free ice cream and produces the most reliably creamy results. Full-fat coconut cream (not the light version) contains around 20-25% fat, closely mimicking the richness of heavy cream. The resulting ice cream is naturally rich and scoopable without requiring additional thickeners.
The main consideration with coconut is its distinctive flavour. While this works beautifully for tropical flavours, chocolate, and vanilla, it can overpower more delicate profiles. For recipes where you want a neutral base, combine coconut with another plant milk to moderate the coconut taste.
Cashew Cream
Cashews create exceptionally creamy ice cream with a more neutral flavour than coconut. To make cashew cream, blend soaked raw cashews with water until completely smooth. A ratio of one cup cashews to one cup water produces a thick cream; adjust water content for different consistencies.
Cashew-based ice cream has a subtle nutty sweetness that complements many flavours without overwhelming them. It works particularly well for fruit flavours and recipes where you want the featured ingredients to shine.
Key Takeaway
For the creamiest dairy-free results, use full-fat coconut cream as your primary base. For more neutral flavour, blend it with cashew cream or another complementary plant milk.
Oat Milk
Oat milk has gained popularity for its creamy texture and neutral flavour. Barista-style oat milks, designed for coffee frothing, work best for ice cream as they contain more fat and protein than regular versions. Look for options with at least 3% fat content.
Oat-based ice cream tends to be slightly icier than coconut versions and benefits from the addition of fat sources like coconut oil or cocoa butter. The flavour is pleasantly neutral with mild oat sweetness that works well with many flavour profiles.
Almond Milk
Almond milk on its own produces thin, icy ice cream due to its low fat content. However, it can work when combined with fat sources and thickeners. Homemade almond milk made with a higher ratio of almonds to water performs better than commercial versions.
For almond-based recipes, consider adding coconut cream, cocoa butter, or vegetable oil to increase fat content. The subtle almond flavour pairs nicely with stone fruits, cherries, and chocolate.
Soy Milk
Full-fat soy milk offers good protein content and creates reasonably creamy ice cream. It has a neutral flavour that takes on other tastes well. Soy-based ice cream can develop a slightly beany aftertaste in some recipes, which is minimised by using fresh, high-quality soy milk and bold flavours.
Essential Techniques for Dairy-Free Ice Cream
Success with dairy-free ice cream requires some technique adjustments compared to traditional recipes.
Achieving Smooth Texture
Without dairy proteins to aid emulsification, plant-based ice creams are more prone to ice crystal formation. Several strategies help combat this:
- Thorough chilling: Chill your base for at least 8 hours, preferably overnight, before churning
- Quick churning: A well-chilled base in a properly frozen machine churns faster, creating smaller ice crystals
- Added fats: Incorporate additional fats like coconut oil or cocoa butter to improve texture
- Stabilisers: Small amounts of cornstarch, arrowroot, or guar gum help bind water and reduce iciness
Stabiliser Guide
For every litre of base, try adding 1-2 tablespoons of cornstarch (cooked into the base) or 1/4 teaspoon of guar gum (blended in). These prevent ice crystals and improve scoopability without affecting flavour.
Sweetening Strategies
Sugar plays an important role beyond sweetness—it affects freezing point and texture. Plant-based ice creams often need slightly more sugar than dairy versions to achieve the same softness when frozen.
Consider using a mixture of sugars for optimal results. Combining regular cane sugar with a small amount of glucose syrup or corn syrup improves texture without making the ice cream overly sweet. The glucose prevents crystallisation and keeps the ice cream scoopable.
Dealing with Coconut Flavour
If coconut flavour is too prominent in your ice cream, try these approaches:
- Use refined (rather than virgin) coconut oil, which has less coconut flavour
- Blend coconut cream with a more neutral milk like cashew or oat
- Add bold flavours like chocolate, coffee, or strong fruit purees that mask coconut notes
- Toast the coconut cream gently before using to mellow its raw coconut taste
A Base Recipe for Dairy-Free Success
Here's a versatile foundation recipe that produces excellent results and can be adapted for countless flavour variations.
Combine 400ml full-fat coconut cream, 200ml cashew or oat milk, 150g cane sugar, and a pinch of salt in a saucepan. If using cornstarch as a stabiliser, whisk 1.5 tablespoons into a small amount of the cold mixture before adding to the pan.
Heat over medium, stirring constantly, until the sugar dissolves and the mixture is hot but not boiling. If using cornstarch, continue heating until the mixture thickens slightly. Remove from heat and stir in 1 teaspoon vanilla extract.
Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate overnight. Churn according to your ice cream maker's instructions, then transfer to a container and freeze for at least 4 hours before serving.
Flavour Variations
- Chocolate: Add 60g cocoa powder and an extra 25g sugar
- Strawberry: Fold in 200g pureed fresh strawberries after churning
- Coffee: Dissolve 2 tablespoons instant espresso in the warm base
- Mint: Steep fresh mint leaves in the warm base, strain before chilling
Troubleshooting Common Issues
Even experienced makers encounter challenges with dairy-free ice cream. Here are solutions to the most common problems:
Ice cream is too icy: Increase fat content, add a stabiliser, ensure thorough chilling before churning, and check that your machine is freezing properly.
Ice cream is too soft: Reduce sugar slightly or increase churning time. Very high-fat bases may also remain softer than expected.
Grainy texture: Blend your base thoroughly before chilling. If using cashews, ensure they're soaked long enough (at least 4 hours) and blended until completely smooth.
Coconut flavour too strong: Use refined coconut products and blend with other plant milks. Stronger flavours like chocolate and coffee help mask coconut notes.
Ice cream hardens too much in freezer: Add more sugar or a tablespoon of vodka (alcohol lowers freezing point). Let ice cream temper at room temperature for 10-15 minutes before scooping.
Storage and Serving Tips
Dairy-free ice cream is often slightly harder than traditional ice cream when frozen, so plan for tempering time before serving. Remove from the freezer 10-15 minutes before scooping, or microwave in 10-second bursts until scoopable.
Store in an airtight container with plastic wrap pressed directly onto the surface to prevent ice crystals. Dairy-free ice cream is best consumed within two weeks, as it tends to develop iciness more quickly than dairy versions during extended storage.
With these techniques and understanding, you can create dairy-free ice cream that satisfies cravings and impresses even dedicated dairy lovers. The world of plant-based frozen desserts offers endless possibilities for delicious, inclusive treats that everyone can enjoy.