This Non Dairy Ice Cream Recipe For Ice Cream Maker is easy, tasty and healthy. For those who are allergic to animal milk or doesn’t use animal milk, this ice cream is perfect. It is a vegan ice cream in which plant milk is used. If you are looking for a cold ice cream without dairy milk, this recipe is for you. Try this delicious vegan ice cream at home!
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Non Dairy Ice Cream Recipe with Ice Cream Maker
This is a wonderful non-dairy ice cream recipe that we’re really proud of! It’s rich and creamy like the real thing, while also being wonderfully plant-based and perfectly tasty. You will absolutely adore this homemade non dairy ice cream recipe.
For a non-dairy alternative, this ice cream uses soy milk, which has a uniquely creamy and rich flavor that might be perfect for use alongside vanilla extract. The richness has a tasty quality to it that’s hard to put your finger on – we’d recommend having a go at this recipe and then trying it out from there!
We love that this recipe is a really simple vanilla ice cream, but you could feel free to add in whatever you might like instead! There are endless options, from berries and cherries to chocolate chips and nuts. Go wild, just because it’s plant-based doesn’t mean it has to be dull!
If you liked this recipe of ours, then also try our Mexican Chocolate Ice Cream Recipe, Low Fat Ice Cream Recipe, and Cardamom Ice Cream Recipe.
Homemade Non Dairy Ice Cream Recipe
This Non-Dairy Ice Cream recipe is a tasty and very easy ice cream recipe. For those who don't use dairy milk and still intends to have a good ice cream, this recipe is perfect. It is made from plant milk. This ice cream only requires five ingredients that are sugar, egg yolks, cornstarch, soy milk and vanilla extract. The method to make this treat is very simple. Since we are using an ice cream maker, it makes it much easier than that.
6-8
servings10
minutes45 minutes + cooling time
121
kcalIngredients
1 cup powdered sugar
4 egg yolks
1 tsp cornstarch
2 cups soy milk
1 tsp vanilla extract
Method:
First things first, crack and separate your eggs, leaving you with the yolks. You could use the whites to make some meringues.
Put the egg yolks, sugar, and corn starch into a large bowl, and rapidly whisk the mixture together. Make sure to beat quite firmly, to ensure that the sugar is well dissolved during this stage.
Heat the soy milk, slowly and over low heat on the stove. We’d recommend heating the soy milk to just below boiling – where small wisps of steam are coming off the surface of the milk.
Slowly add the hot soy milk mixture to the egg mixture, while continuing to beat the egg mixture. Add either slowly (in parts) or by gently streaming into the mixture. Adding too much at once puts you at risk of curdling the soy milk, or breaking the yolks, which would be disastrous.
Add the vanilla extract to the large bowl, and whisk it in.
Gently heat the mixture in a large pan, making sure to stir as you do, and allow it all to thicken.
Allow the mixture to fully cool in the fridge. This should take three to four hours, though leaving it to get cooler wouldn’t be a bad thing, so that time isn’t a hard-and-fast rule.
Pour the mixture into an ice cream maker, and then process it in accordance with the manufacturer’s instructions.
Once the ice cream has been processed, transfer it to a freezer container, and then allow the mixture to freeze until firm. This should take three to four hours, though it can be stored in your freezer long-term, of course.
