First truly successful attempt at non-dairy ice cream!



In the past, using A Vegan Ice Cream Paradise's recipes and my ice cream maker, I had always found that the ice cream I made didn't freeze enough during mixing, and/or ended up developing chunky ice crystals in the freezer.

Playing with different non-dairy milks/creams (such as varying types of soy milk and coconut milk) led to the eventual finding — during a green tea batch — that using nothing but soy creamer as the liquid-component in my recipes yielded a predominately ice-crystal-free ice cream.

I was still having difficulty with the mixture freezing during mixing, so decided to try a half-batch of soy ice cream, using this Lazy Vanilla recipe. I had saved crumbs from a non-dairy shortbread with cocoa nibs, and more crumbs from the brownie crust of the pie I made for dad. The end result froze beautifully during mixing, is ice-crystal- and dairy-free!

I think I like making half-batches better than full ones, any way, as I don't feel overwhelmed by the amount I have to eat before I can make the next batch, and get through more flavour combinations this way.

Update: now with video!