I made my first ever non-dairy “ice cream” in my ice cream maker by synthesizing a couple of recipes while also using my ice cream chemistry spreadsheet to get the proportions right.
It’s important to note that the main thickener in this recipe was the tapioca starch that’s part of the Silk Creamer product, and additional corn starch added to the recipe to get the milks to thicken. Normally this part would be played by egg yolks and done in a more conventional light custard approach, but this was to be vegan, so no eggs!
See behind the cut for my recipe (which I’m honestly publishing so I’ll remember it).
