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
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
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 :)

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

0 comment threads

4 answers

You are accessing this answer with a direct link, so it's being shown above all other answers regardless of its score. You can return to the normal view.

+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.

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

1 comment thread

General comments (2 comments)
+1
−0

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.

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

0 comment threads

+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 different in behavior when mixed with water.

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

0 comment threads

+1
−0

I have recently tried using cocoa butter in my vegan ice cream, and I have found it to be the creamiest I’ve made yet. I followed this recipe:

https://www.yummly.com/recipe/Real-Deal-Vegan-Chocolate-Peanut-Butter-Ice-Cream-1685276?prm-v1#directions

I’m not sure what country you’re in so it might not be easily available, but it might be an option.

I realise this recipe is not a basic one but it gives you some proportions if you want to use cocoa butter.

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

0 comment threads

Sign up to answer this question »