If you love ice cream but dairy doesn’t love you back, you’re probably on the hunt for tasty plant-based alternatives. Two of the top choices available? Almond milk and coconut milk. They’re both widely available, easy to use, and can turn out some seriously good frozen treats. But, can you really make delicious, creamy ice cream with almond and coconut milk?
Let’s find out, and get into the scoop on how to master non-dairy ice cream at home!
Getting Started with Non-Dairy Ice Cream
If you’re new to making ice cream without dairy, don’t worry! The process isn’t much harder than traditional ice cream, and the results can be just as satisfying. One thing you’ll notice right away is the difference in texture and richness, depending on which milk you use, so let’s talk about coconut milk vs almond milk.
Coconut milk is famous for its rich, silky feel thanks to its natural fats, making it closer to classic ice cream. Almond milk is lighter and a bit more watery, but it creates a refreshing, subtle base and is perfect if you want a lower-fat option. Both are great, but your choice might change how your ice cream scoops, freezes, and tastes.
What You Need to Make Almond and Coconut Milk Ice Cream
Making non-dairy ice cream doesn’t require fancy equipment (though an ice cream maker helps). Here’s a straightforward list to get you started:
- Coconut milk: Use full-fat coconut milk for creaminess!
- Almond milk: Opt for unsweetened if you like to control the sugar.
- Sweetener: Maple syrup, honey, agave, or classic sugar all work.
- Flavorings: Vanilla extract, cocoa powder, fruit, nut butter, etc.
- Pinch of salt: Trust me, it brings out the flavors.
If you want to make a swirl or chunky style, have add-ins like chocolate chips, chopped nuts, or berries ready.
The Science of Creaminess
Traditional ice cream relies on dairy fat to give you that rich, scoopable texture. When you turn to plant-based milks, things can get a little tricky. Full-fat coconut milk brings a creamy texture close to the real deal; it has enough fat to keep your ice cream from freezing rock solid and getting icy.
Almond milk, on the other hand, has much less fat, so ice cream made with almond milk can be a little harder and icier straight out of the freezer. A lot of people mix the two together: coconut milk for creaminess, almond milk to lighten things up and balance the flavor.
You can also experiment with other tricks. Adding a little nut butter, avocado, or a tablespoon of coconut oil can boost the richness if you’re just using almond milk. For a super-smooth scoop, some people use arrowroot powder or cornstarch, which thickens the base and helps prevent icy crystals.
Flavors and Trends
Once you’ve mastered the basic recipe, you can really have fun with flavors. Try classic vanilla, chocolate, or experiment with matcha, coffee, or fresh berries. If you’re browsing Tastewise’s foodtrends, it’s clear that unique, fun flavors (like lavender, cardamom, or even turmeric) are having a moment in the non-dairy ice cream world. People are getting adventurous, so don’t be afraid to think outside the box.
Mix-ins are another way to customize. Go wild with crushed cookies, brownie chunks, caramel swirls, or roasted coconut flakes. The best part? It’s easy to adjust the base recipe to suit your taste. You can start with coconut milk, almond milk, or both, and adjust the flavor and add-ins to make your dream ice cream.
Step-by-Step: How to Make Almond and Coconut Milk Ice Cream
- Mix your base: Whisk together your chosen milks, sweetener, a pinch of salt, and any flavorings.
- Thicken it up (optional): If you want it extra creamy, heat the mixture gently and stir in a tablespoon of cornstarch or arrowroot until it thickens slightly. Let it cool before churning.
- Chill: Pop your ice cream base into the fridge for a couple of hours, or overnight.
- Churn: Pour into your ice cream maker and follow the manufacturer’s instructions. No ice cream maker? Pour the mixture into a wide container, freeze it, and give it a stir every 30 minutes until it reaches a smooth, ice cream-like texture.
- Add mix-ins: Fold in nuts, fruit, or chocolate chips during the last few minutes of churning.
- Freeze: Move your finished ice cream to a freezer-safe container and freeze until firm, at least 4 hours (if you can wait that long).
Tips for Scooping and Storing
Non-dairy ice cream can freeze harder than regular ice cream, so let it sit out for a few minutes before scooping. Lay plastic wrap flat against the surface before storing to stop ice crystals from forming. If you want an even softer scoop, try adding a tablespoon of alcohol (like vodka or rum) to the mix, which lowers the freezing point.
Why Is Plant-Based Ice Cream So Popular Now?
It’s not just about allergies or special diets anymore. Plant-based milks are huge in the ice cream scene because people want more options that fit their lifestyles and flavor preferences.
According to data platforms like Tastewise, the demand for non-dairy ice cream is skyrocketing, especially as more folks discover how tasty these alternatives can be. Plus, the environmental impact of plant-based milks is usually much lower than dairy, which is a nice bonus for eco-conscious eaters.
Wrapping Up
Is it possible to make ice cream with almond and coconut milk? Definitely. Absolutely. Absolutely! Each has its perks: coconut milk gives you a classic creamy texture, while almond milk is lighter and a little nutty. Try a blend for the best of both worlds. With a few tweaks and a little creativity, you’ll be whipping up dairy-free ice cream that rivals anything from the store.
Whether you’re following a vegan diet, cutting back on dairy, or just in the mood for something new, homemade ice cream with almond and coconut milk is a fun, tasty project.
