Making Vegan Ice Cream

For the 4th of July holiday I made some vegan ice cream. The first batch I used an Ice cream maker and it was a lot of work. The recipe I was using was out of the book "The Homemade Vegan Pantry The Art of Making Your Own Staples" By Miyoko Schinner. For the next three batches I blended the ingredients together then put the container in the freezer. It came out ok but the texture was off. It was still good to eat. I am thinking that the size of the ice crystals play a part in the texture. Is it better to have smaller ice crystals? Or is it how I am chilling the ice cream that makes the texture? Or both?

That's why ice cream is churned, to get smaller ice crystals. I don't know what ingredients were in your recipe, but they might take to being blended, put in the freezer for a bit, removed and blended again, put back in the freezer. Repeat however many times you want/feel is necessary.

The biggest thing I miss now that we live our super spartan off grid style is my ice cream. I did the frozen bananas through the yonanas machine. I did chocolate, chocolate mint, apple cinnamon walnut, strawberrry and peanut butter, plum and nutmeg, etc. I ate it almost every day. That machine gets you perfect texture. I was just pining after it last night 😁

Ingredients are cashews, water, full-fat coconut milk and sugar. I forgot to add that I did mix the ice cream by hand that was in the freezer about every 15 to 20 minutes for about an hour. I will use the blender next time and mix the ice cream when it is in the freezer.

If your blender doesn't whip it enough try using an electric mixer.  Chill your mixture then beat until you have soft peaks.