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torquillNone of the ones I've seen so far insist on soy milk, and almond milk has been doing pretty well for me (along with coconut milk) so far.
60 dairy-free ice cream recipes
Also, my version ofcatnip13's vegan mint ice cream:
1 can full-fat coconut milk
1 1/4 cups other milk (I use homemade almond milk)
3 cups fresh mint of your choice
3/4 cup sugar
1 teaspoon vanilla
1/2 ounce vodka (optional)
Combine the milks in a large saucepan. Bring it to a simmer over medium heat, stirring often. When it starts to bubble in earnest, stir in the mint leaves; once it's up to a simmer again, turn off the heat. Cover and steep for 30 minutes. Stir, heat to a simmer again, cover, and steep for 10-15 minutes.
Strain out the mint leaves. Add sugar to the hot mixture and stir to dissolve. Allow it to cool to room temperature, then add the vanilla. Cover and chill well. If using an ice cream maker, stir in the vodka just before churning (it helps to slow hardening of the finished ice cream). Process according to machine directions. Otherwise, pour it into a shallow container and freeze, stirring every hour or two until firm. Makes about 3/4 quart.
60 dairy-free ice cream recipes
Also, my version of
catnip13's vegan mint ice cream:1 can full-fat coconut milk
1 1/4 cups other milk (I use homemade almond milk)
3 cups fresh mint of your choice
3/4 cup sugar
1 teaspoon vanilla
1/2 ounce vodka (optional)
Combine the milks in a large saucepan. Bring it to a simmer over medium heat, stirring often. When it starts to bubble in earnest, stir in the mint leaves; once it's up to a simmer again, turn off the heat. Cover and steep for 30 minutes. Stir, heat to a simmer again, cover, and steep for 10-15 minutes.
Strain out the mint leaves. Add sugar to the hot mixture and stir to dissolve. Allow it to cool to room temperature, then add the vanilla. Cover and chill well. If using an ice cream maker, stir in the vodka just before churning (it helps to slow hardening of the finished ice cream). Process according to machine directions. Otherwise, pour it into a shallow container and freeze, stirring every hour or two until firm. Makes about 3/4 quart.
