I've been trying for weeks and have tried just about everyone's vegan base. My ice creamery cabinet is overflowing with random and obscure ingredients, but I finally nailed it. It's creamy, satisfying, not too coconutty, and it's not gritty. It's based loosely off of David Lebovitz vanilla Philadelphia-style:
- 2 c. Silk Dairy-Free Whipping Cream
- 1 c. Oatly Barista Edition Oat Milk
- 150g sugar
- pinch salt
- 1 tsp. Vanilla extract
- 1/4 tsp. Xanthan gum
Heat milk, cream, sugar, and salt on stove until just warm and sugar is dissolved. Chill in ice bath. Blend with xanthan gum and vanilla. Churn.
I didn't cure it this time around – frankly I was annoyed at all the previous failed attempts that I got impatient. But I will next time to get even better texture.
I haven't tried other flavors yet but that's next on the docket!
by toesinmypocket
2 Comments
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Does “not too coconutty” mean hint of coconut or neutral? I’m struggling to find a vegan recipe with good texture that doesn’t taste like coconut at all. It’s fine if I can play off the coconut, but it ruins things like mint chip for me.