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Q&A

Making a vegan coconut-cream ice cream less "watery"/"icy"

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I want my vegan coconut-cream-based ice cream less "watery"/"icy".

Which "available-by-every-supermarket" ingredient can be used to thicken "coconut cream" which is still not thick enough, to make coconut cream ice cream? Perhaps some easy to find dietary fiber or natural creamer.


I have found that adding jaggery paste made of coconut sugar helps to give a more of a creamy texture but still I need some more creamness and not from sugars :)

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3 answers

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How do you feel about alcohol?

Adding alcohol (ethanol) will reduce the formation of ice crystals, and make the ice cream feel smoother and creamier.

As a bonus, there are a lot of flavors out there. I recommend Irish whiskey for chocolate or coffee flavored ice creams, for example.

Another useful ingredient, if they work for your flavor, is creamy peanut butter -- if you have a suitable blender, just toss peanuts into it and process until smooth. Mixed into your base, it will add protein chains that bind the fat together.

Finally, low-moisture tofu can work, and is flavor-neutral.

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General comments (2 comments)
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Using non-animal-milk-powder-added "coconut cream powder" instead the "regular" coconut cream liquid ; it's a coconut cream that had generally all its water evaporated and then grinded into powder (I guess), again, without being supplemented by animal milk.

A sharp distinction should be made between coconut milk/cream powder --- and (dried) coconut (meat) powder → coconut flour; these two are different in behavior when mixed with water.

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Two easy options for thickening ice cream are all-purpose flour and cornstarch. The first has a slight taste while the second is nearly tasteless. This helps you to preserve the original flavour of your ice. Both options are vegan and readily available at grocery stores.

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