Vegan Ice Cream

Jen’s love of ice cream and her body’s hatred for dairy have led to her making her own (mostly) vegan ice cream. She was inspired by the small Seattle chain, Frankie & Jo’s, whose entire selection of ice cream is plant-based. She loves experimenting with flavor combinations and baking her own mix-ins.

Additional details:

Jen uses a Cuisinart ICE-100 to churn her ice cream. She makes her own cashew milk with a 1:1 cashew to water ratio yielding ~15% “milk” fat. Below are her basic recipes which can be easily adapted for different flavors using this spreadsheet to determine the right fat ratios for a creamy ice cream.

Basic ice cream recipe:

Coconut cream 200g • Full fat cashew milk 400g • Sugar 100g • Water 15g • Cacao butter 10g • Coconut oil 10g • Grapeseed oil 36g • Guar gum 0.9g • Tapioca starch 1g • Salt 2g • Nutritional yeast 1g • Vanilla extract 1g

Put cashew milk and coconut milk in a container. Add sugar and water to a pot and dissolve on very low heat. Add cacao butter, coconut oil, and grapeseed oil and slowly dissolve. Add guar gum and tapioca starch and dissolve to thicken the mixture. Add salt, nutritional yeast, and vanilla extract. Dissolve and remove from heat. Add mixture to cashew and coconut milk and blend with an immersion blender. Put mixture in the refrigerator for ~6 hours. Take mixture out and churn in an ice cream maker. Store in the freezer for 2-4 hours. When ready to eat, remove from freezer and let sit until soft enough to scoop easily (approx 10-15min depending on freezer temperature).

Cashew milk recipe:

Soak 150g of cashews overnight. Drain and weigh. Add same amount of water to blender (~225g) with cashews and blend on high speed til creamy. This should yield 400g of cashew milk.

Follow along on Instagram @tigertownicecream.