It is actually pretty easy to veganize most ice cream recipes.
Heavy Cream: Instead of heavy cream use soy creamer and arrowroot. I generally use 1 container of soy creamer from Trader Joes and 2 Tablespoons of arrowroot powder. You will need to heat this on the stove to get the arrow root to dissolve. Then let it cool in the fridge for about 2 hours before you put it in your ice cream maker.
Milk: Use any non-dairy milk. My favorite choice for this is coconut milk, followed by soy milk. If the non-dairy milk has vanilla added to it decrease the amount of vanilla you use (or omit it completely). For citrus flavors it is best to use non-dairy milk that does not contain vanilla.
Author of Kaufman Green Guides. An American Jew in Budapest. Bubble Burst: The Truth About the Dairy Farm. Books available on Amazon. Blogging vegan recipes and info, vision zero, books, and numerous other topics. If you are interested in guest blogging or for other opportunities please email me at kaufmangreenbooksandguides@gmail.com (no attachments please-include submissions in body of email).
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