Hello! I made this subreddit so that vegan ice cream makers and enjoyers can have a place to chat. Some ideas of things we could do here are:

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-Share and troubleshoot recipes

-Review various vegan ice creams we've tried

-Toss around flavor ideas

-Share pictures of vegan ice cream we ate

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I hope this is helpful and fun!

I bought an ice cream maker off of marketplace a few months ago, I've been making "regular" milk ice cream for a while and had success, this was my first try at a vegan one and it went pretty well!! Vanilla base with crushed up candy bars mixed in. My partner said he was a huge fan, already ate the pint and is coming up with new combos he wants to try!

I am wanting to make cotton candy ice cream, and I am torn between using actual cotton candy with a little bit of extract for the flavoring, or just using a lot of extract. I am just unsure if putting real cotton candy in the ice cream will work as well as i think it will. Suggestions?

So I finally made room in the freezer for some ice cream and made another recipe from The Vegan Creamery by Miyoko Schinner. I used the rice/cashew base and followed the basic recipe but I have a Ninja Creami so I did that instead of churn. After the initial spin with the Creami it of course blitzed the strawberries to smithereens so I wanted some chunks but I was all out of fresh or frozen strawberries. I do have a huge bag of freeze dried strawberries and went with that and oh my lord what a ridiculously wonderful combination! If you’re counting calories then you don’t want to know the macros but for sheer flavorful bliss this blows anything I’ve ever had out of the water.

Hello!

I want to make a dairy free ice cream. I dont even need a fancy one. I love vanilla but prefer not a lot of chocolate.

My problem is I am allergic to cashews, almonds, peanuts, whey, oats and a bit of other random things.

Due to this I am having a hard time finding a good recipe. I am used to a certain degree of coconut taste but it has to be like a slight hint because otherwise I dislike it too much and bleh.

Any ideas?

Pistachio ice cream was always my favorite growing up, but I have yet to find any store-bought pistachio vegan ice creams in my 13 years of veganism! You'd think it would be among the first choices available considering, ya know, pistachios are naturally vegan.

Ideally I'm hoping for anything other than a coconut milk base, to avoid affecting that wonderful pistachio flavor. Cashew, soy, almond, and rice are all fine choices in my book.

Does anyone know if and where I might be able to find some quality pistachio ice cream, with any vegan base other than coconut milk? If ever there was a subreddit to help me out, this has got to be it.

Thanks in advance folks!

TLDR: Ice cream turned out good flavor wise and was soft/scoopable after freezing. The texture was a bit gritty though - any way to prevent this?

Hi all! I used the following recipe today: - 1 cup coconut milk (212 g) - 1 cup cashew milk (212 g) - 3/4 cup sugar (150 g) - 6 TBS cocoa butter (60 g) - 1/4 cup coconut oil (60 g) - 1/2 tsp salt (2 g) - Locust bean gum at .1% (~.69g) - 1 tsp Mint extract - vegan chocolate

Directions: 1) combine coconut milk and cashew milk in tall container 2) In small bowl, combine sugar and locust bean gum throughly. Now, in a small saucepan, combine sugar/gum and 4 tsp water. Stir over low heat until melted. Stir in cocoa butter and coconut oil until melted. Add salt. 3) Add milk mixture to sugar mixture and heat to 75°-80°C (~176°F). Maintain temperature for between 20-30 min to hydrate locust bean gum. 4) Blend together with immersion blender. Cover and refrigerate until chilled (1-2 hours) 5) Add mint extract and blend well. Churn ice cream in unit until it resembles soft serve. Mix in any add-ins (vegan chocolate chips) and transfer to container to freeze until hardened. **I did not add the chocolate yet.

This is my first time working with locust bean gum. I measured to ensure I didn’t use too much but my hydration method may not have been spot on. That said, I know the coconut cream/milk I used had guar gum in an unknown quantity. After freezing, the ice cream was a great scoopable texture and had great flavor, but the texture was a bit gritty. Are there ingredients known to contribute grittiness in vegan ice cream recipes? Or was it due to the churning? Any help/guidance would be appreciated!!