Not sure if you remember my question about dairy free ice cream last week...but I attempted to make DF ice cream using rice milk. It froze solid so you basically have to let it thaw on the counter a good long time in order to scoop anything out.
I determined that I needed fuller fat milk and tried making the same recipe basically (this time I added crushed Oreos) with full fleged canned coconut milk (14 g of fat per 1/3 cup). I let it go in the ice cream maker (frozen insert kind) for about 20 minutes and then emptied it into a glass bowl and put it in the freezer.
I just checked on it and it seems to be frozen solid too. Is this the way it should be? Do I need to adjust my expectations or keep tweaking the recipe? UGH!!
http://wholenewmom.com/recipes/dairy-free-coconut-milk-ic...
http://dairyfreecooking.about.com/od/icecream/DairyFree_I...
http://dairyfreecooking.about.com/od/dessertsbeverages/r/...
http://dairyfreecooking.about.com/od/occasionscollections...
here are a few sites i found with recipices on them good luck
I have made ice cream with chocolate soy milk & a little sugar with just ziplock bags, ice, & salt.
In a gallon size ziplock, put in an lot of ice and some salt (I don't remember amounts, sorry!).
In a smaller (quart size?) ziplock, add a couple cups of the milk and however much sugar you want. Seal the bag well.
Add the smaller bag into the bag of ice. Seal the bag of ice. Shake & turn & flip, etc. until it has frozen enough. Yay! Ice cream! :) Kids could even do the shaking!
I did wrap mine in a towel so my hands didn't freeze lol
Could probably try with other types of milk.
The ingredients in ice cream that make it so smooth are cream (fat) and sugar mixed with air. You are not going to be able to have a soft consistency with cream substitutes unless you increase the fat content even more (use mostly the fat that rises to the top of the canned coconut milk) or add a thickening agent like xanthan gum. Unless you can find a good recipe online, you'll have to do a little trial and error. Good luck!
I have one daughter who is allergic to the protein in cows milk. We buy raw goats milk from a farm and they have a separator that takes the cream out to make skim milk (we use whole). She sells the cream and makes butter, etc. She said that if you make ice cream without enough cream, it is good when fresh, but it is the cream content that keeps the ice cream from becoming a brick if put in the freezer. (think about how thick and fatty cream is and you can imagine that it cant really freeze hard. I can even feel the "give" in the frozen bacon if i touch the fatty part)
Yep it is the cream in the ice cream which makes in not a solid block. You need more fat in your recipes. Check online for fuller fat recipes which are dairy free. It will take some trial and error. Good luck!!!
