What would summer bewithout a gigantic bowl, heaping with delicious ice cream and topped with a cup of rainbowjimmies?
Terrible, that’s what.
But the alternate scenario that involves a whole-lotta dairy treats is an equally terrible and sometimes horrifying summer. You know the story. You indulge and have a gigantic bowl of delicious frozen delight and everything is butterflies and rainbows. A short time later, the clouds roll in and you’re in the throws of the most debilitating lactose intolerant episode of your life. All while wearing a bikini.
The bloating…
Ever since I was a child this has been my life. Resist the ice cream, feel sad and envious. Eat the ice cream, be full of sickness and regret. I really had to have some serious grown-up thoughts at a very young age. Tough decisions.
-The Search For Dessert-
For the longest time I had just accepted that I had one of two choices. Either eat “Nice Cream” which is just blended frozen bananas, or go to the grocery store and buy dairy-free ice cream that is full of sugar and stabilizers, and not full of a yummy ice cream taste.
Guys, those choices suck.
As I grew into full-sized adulthood, I decided “I have a degree in Dietetics. I get food science. How hard could it possibly be???” I became determined tohave my ice cream and eat it too.
I can’t begin to tell you howmany pints of homemade ice cream I’ve made, tasted, been disgusted with, and then still ate. The reason why it never tasted right was because of the science of ice cream. I kick myself for not thinking of it sooner. For instance, cow milk and heavy cream are two important parts of traditional ice cream because they give the finished product a smooth and creamy texture. The higher the fat content of the ice cream, the softer the product. Sugar is also important because it not only makes it sweet, it keeps the ice cream from getting rock solid.
These key ingredients just so happen to be the ones I’ve been avoiding all of my life.
SO after far too many misfit pints and growing disdain for my lactose-tolerant friends, I finally found the perfectingredient. Cashew Milk.
Here’s why this recipe is the shiz:
Cashew Milk is much creamer and milder in flavor than its popular cousins Almond and Coconut. I am in love with the Silk brand.
The recipe you’ll be drooling over is prepared as a traditional “frozen custard” lending to a softer, more full-bodied product while still maintaining a solid nutrition profile.
It’s not that hard. Seriously.
***I HIGHLY recommend investing in an electric ice cream maker. I bought mine at the end of summer last year on clearance for a whopping $20. You can find the one I use HERE and even full price is pretty reasonable. ***
1 can full-fat Coconut Milk, unopened, refrigerated
3/4 cup Truvia Baking Blend Sweetener
2 Eggs, beaten
1/2 tbsp Vegan Butter, or real butter if not dairy free*
1 tsp Vanilla Extract
1 tsp Salt
-In a large pot, combine sugar, butter, vanilla, and 1 cup of Cashew Milk. Heat on medium until well combined.
-Open the chilled can of coconut milk and scoop out the “cream” which is the portion that has hardened, and add to the pot.Save the liquid portion for other recipes. (Maybe THIS from accidentally wonderful blog)
-In a separate bowl, beat the eggs well.
-Once the milk mixture begins to “steam” but not boil, remove a cup of the hot milk mixture and slowly stream it into the beaten eggs while mixing continuously until you have added about half of the ice cream base to the eggs. This is called tempering the eggs and ensures you won’t have scrambled eggs in your ice cream.
-Add the tempered egg mixture to the pot and cook on medium-low heat for about five minutes. Remove from heat and pour into a large container.
-Add remaining Cashew Milk and stir. Refrigerate overnight (or at least until cool) and then pour into your ice cream maker. *Make sure to follow the operation instructions on the ice cream maker. Most of them have a base that needs to freeze overnight before use.**
Trust me, it is not as complicated as it seems. I always keep the tumbler portion of my ice cream maker in the freezer when it is not in use. Then, if I want to whip up a batch the machine is ready.
As it turns out, finely processed cashew butter acts as a fat and stabilizer when blended with non-dairy milk. When this combination is churned and frozen, you get a rich and creamy frozen treat.
Pints made with milk from almond, soy, cashew, or other nuts tend to be lower in saturated fat and calories than those made with coconut cream or milk. Keep in mind that the nutritional content will depend on the flavor and what ingredients have been added.
Kaminsky says that you'll get the best results from dairy-free counterparts that are higher in fat such as canned coconut milk. She typically uses almond milk as her base, but other non-dairy milks can work (steer clear of rice milk because it tends to be too watery).
“'Vegan' simply means that whatever product it is, it is plant-based and made free of any animal products,” says Julie. Most vegan ice creams are made with coconut milk, almond milk or soy milk. All of those bases come from plants, and none include anything that comes from an animal.
Compare this to the nutrition information for our Cashew Cream recipe, and you'll see that cashew cream has fewer calories, total fat, saturated fat and sodium. Going by these numbers, cashew cream is healthier than heavy cream.
It's a lot more neutral tasting than coconut milk, and I think it comes closer to replicating real dairy or cream than silken tofu does. Cashew cream can feel like a bit of a project if you've never tried it before. Truthfully, though, it's a 3-4 ingredient recipe that takes very little time or effort.
For example, So Delicious' Creamy Vanilla soy milk ice cream has only 120 calories and 0 grams of saturated fat per half-cup serving. Similarly, Dream's vanilla-flavored almond milk ice cream has 140 calories and 1 gram of saturated fat per half-cup serving.
Ice creams made from lighter plant-based milk, such as almond milk, can be much lower in calories. Ice creams that use plant-based milk are also usually lower in other nutrients, such as fat, protein, and micronutrients. Another way to make nutritional comparisons is by looking at the ingredient list.
It does contain dairy, but they can't legally call it ice cream. (Or at least they can't call their shakes "milkshakes": https://www.mcdonalds.com/us/en-us/faq/desserts-and-shakes.h... ) Q: Why don't you call your 'shakes,' 'milkshakes'?
Our Non-Dairy flavor creations are made with almond milk, 100% certified vegan, and boldly loaded with chunks and swirls. You'll get Ben & Jerry's euphoria in every bite. These flavors deliver everything… but the cow.
It's not made with low-fat or skim milk, or anything like that. Dairy-free frozen desserts typically substitute regular milk with plant-based milk such as almond, soy, coconut, or cashew milk, although there are some amazing brands (*cough, cough, Eclipse*) that take it even further.
Do you make any dairy-free ice creams? We do not make any dairy-free products. However, we do offer a fruit sorbet option at our ice cream counter at the Tillamook Creamery so that everyone can enjoy a delicious dessert! You can find our ice cream menu here.
Our certified vegan Non-Dairy flavors are chock full of the chunks and swirls you love. Look for Non-Dairy versions of our classic ice cream flavors, plus plenty of exciting Non-Dairy exclusives.
The biggest difference between Italian ice and gelato or ice cream is dairy and eggs. While Italian ice is dairy free, gelato and ice cream both get their creamy texture from the high whole milk and cream content. Custard versions of both ice cream and gelato may also contains eggs.
Pints made with almond, soy, cashew or other nut milks tend to be lower in saturated fat and calories than those made with coconut cream or milk. While great for creating creamy frozen treats, coconut's high saturated fat count may elevate harmful LDL cholesterol levels, increasing risk for heart disease.
From a nutrition standpoint it is a high-calorie and high-fat food, just like dairy cream. But most of the fat in cashew cream is the heart-healthier unsaturated type, and dairy cream is a significant source of saturated fat.
First of all, cashews are not actually nuts, but rather fruits from the cashew tree, a large evergreen tree that thrives in tropical climates. The tree produces red flowers, which in turn produce yellow and red oval structures resembling apples.
Cashew cream is not the same as cashew milk, since the ratio of cashews to water is much higher. You can use cashew cream to make cashew milk, however, by diluting it in water. To make cashew milk from cashew cream, combine 2 tablespoons of cashew cream in 3/4 cup water and stir well.
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