Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users

Dashboard
Notifications
Mark all as read
Q&A

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

+1
−0

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 :)

Why does this post require moderator attention?
You might want to add some details to your flag.
Why should this post be closed?

0 comments

2 answers

+3
−0

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.

Why does this post require moderator attention?
You might want to add some details to your flag.

2 comments

wow, some great suggestions there, thanks. I personally avoid Alcohol in general but peanut butter and silky tofu are great for me. What do you think about Shea butter? JohnDoea‭ about 1 month ago

I've never used shea butter; note that the key to alcohol, peanut butter and tofu is that they all contain something other than fat that either disrupts crystal formation or provides a structure to bind fat. If shea butter is just an alternative vegetable fat, it probably won't help. dsr‭ about 1 month ago

+1
−0

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 very different in behavior when mixed with water.

Why does this post require moderator attention?
You might want to add some details to your flag.

0 comments

Sign up to answer this question »