Dairy-Free Vanilla Bean Ice Cream {vegan}

Dairy Free Vanilla Ice Cream | Kneading Home

We're no stranger to homemade ice cream. On a scale of not-worth-your-time-buy-store-bought and I'm-never-buying-store-bought-again-where-has-this-homemade-version-been-all-my-life?! homemade ice cream is tipping the scales at the latter. There's just something about simple, real ingredients, no fillers, no preservatives, not chalked full of air, no stabilizers to keep it from melting - just pure real ingredients with a far superior taste and texture.  

Last summer we made peach bourbon pecan cobbler ice cream and then we celebrated fall with cinnamon apple pie ice cream. We're a house divided between dairy-free ice cream and traditional. I've pretty much perfected the thick creamy consistency without dairy and with so many dairy-free store bought versions tasting just so off, I am such a sucker for a good homemade dairy free ice cream. The secret, like most delicious creamy dairy-free desserts, is in the coconut milk which when combined with coconut cream pretty much gives you the exact consistency of heavy cream without ever having the milk a cow. Other than that, this recipe is pretty straight forward, classic. 

Dairy Free Vanilla Ice Cream | Kneading Home
Dairy Free Vanilla Ice Cream | Kneading Home

Every now and then I think it's good to get back to the basics. And because there are probably one million vanilla ice cream recipes out there, but only a handful of dairy free ones, I'm throwing my hate into the ring with this recipe. It makes the perfect base for throwing in chocolate cookies for cookies and cream, seasonal fruit, jam, or even specks of melted chocolate. It's a staple for topping over cobblers and pies or just dunking a spoon into when it's super hot out. Oh, and be sure to check back next week because we're doing something super fun with it. 

Dairy Free Vanilla Ice Cream | Kneading Home
Dairy Free Vanilla Ice Cream | Kneading Home

My husband's been gone back and forth traveling for work since May and just came home, so I'm looking forward to spending the 4th as a pack, just the three of us. We're making Alexandra Cooks' peach pizza, which I've deemed a 4th of july tradition and smitten's zucchini crisps with sangria and this ice cream. Happy 4th! 

Dairy Free Vanilla Ice Cream | Kneading Home

Dairy-Free Vanilla Bean Ice Cream 
Makes 1 scant quart (which becomes a full quart with mix-ins) 

1/3 cup cane sugar 
1/3 cup brown sugar
2 egg yolks (room temp) OR 1 tablespoon cornstarch (see notes)  
1 can full fat coconut milk 
1 can coconut cream 
1 vanilla bean 
pinch of salt 

Prepare a double boiler by bringing 1-2 inches of water to a gentle boil in a small sauce pan topped with a heat-proof bowl. Be mindful the water doesn't actually touch the bottom of the bowl. Over medium-low heat, whisk sugars, egg yolks OR cornstarch and 1-2 tablespoons of coconut milk to loosen in the heat proof bowl for about 3 minutes until the mixture thickens and the sugars melt.

Pour in the coconut milk, followed by the coconut cream and whisk. Slice open the vanilla bean and using the backside of a knife, scrape out the insides. Toss this vanilla bean "caviar" along with the vanilla bean pod and a generous pinch of salt into the coconut mixture. Continue to whisk for about 5 minutes. Remove from heat and let cool slightly. Pour the mixture through a fine mesh sieve and discard the remnants. Cover and refrigerate for at least 2 hours. 

Pour the cooled mixture into your ice cream maker and follow manufacture's instructions. Once the ice cream comes together it will be the consistency of soft serve. If you like it a bit more firm pop in the freezer before serving. 

Notes: 

Egg yolks v. Cornstarch. Traditionally creamy custard style ice cream is made with egg yolks. Upon researching vegan alternatives I discovered cornstarch acts in a very similar way. I made a batch of each, expecting the egg yolk batch to come out creamier. We did a blind taste test and couldn't tell a difference. So we'll leave the decision up to you! Not into either? You could skip on both, the ice cream will just be more icy less creamy. 

Coconut cream? I buy it from trader joe's and it's only slightly thicker than regular full fat coconut milk. If you can't find it just go with two cans of coconut milk and you'll be fine. Definitely avoid light coconut milk here, we're making ice cream, and it will come out super icy. 

We have this ice cream maker. It's pretty great. 

 

 

Cinnamon Apple Pie Ice Cream

Cinnamon Apple Pie Ice Cream | Kneading Home

I'm a firm believer that a good home should have fresh homemade ice cream in the freezer at any given time, and preferably multiple flavors. It's the perfect treat for guests and it lasts months (though it never makes it that long). I realize this makes me a snob and I'm okay with that. This week, my good friend came over to cook, and since most "normal" people cringe at the idea of dairy-free ice cream, I went with the full cream variety this time (though I'm more than certain you could substitute it with coconut cream + coconut milk and fully intend on updating you when I do). 

Cinnamon Apple Pie Ice Cream | Kneading Home
Cinnamon Apple Pie Ice Cream | Kneading Home
Cinnamon Apple Pie Ice Cream | Kneading Home
Cinnamon Apple Pie Ice Cream | Kneading Home
Cinnamon Apple Pie Ice Cream | Kneading Home

Since it finally feels like Fall, I wanted to celebrate with apples and cinnamon. I figured while I was at it why not throw an entire apple pie into the ice cream. So that's exactly what I did. What I love most about cooking is that you can pretty much do whatever the hell you want, there really aren't rules, the more creative you are the better, and chances are you can find a way to make it work. This philosophy applies so well to homemade ice cream. So this stuff starts with my favorite all-butter pie crust, and cinnamon nutmeg maple syrup stewed apples. How could I go wrong? The answer is I can't. This ice cream is fantastic in every way. 

Cinnamon Apple Pie Ice Cream | Kneading Home
Cinnamon Apple Pie Ice Cream | Kneading Home
Cinnamon Apple Pie Ice Cream | Kneading Home

Cinnamon Apple Pie Ice Cream 
Makes one quart 

For the ice cream base: 
2 cups heavy cream 
1 cup whole milk 
1/4 cup plus 1 tbsp cane sugar, divided  
1/4 cup brown sugar 
1/4 tsp salt 
1 vanilla bean
1/4 cup maple syrup 
1 tsp cinnamon
1/4 tsp nutmeg 
3 egg yolks 

For the pie crust (from The Art and Soul of Baking): 
1 stick unsalted butter 
1 1/4 cups all-purpose flour 
1 1/2 tsp sugar
1/2 tsp salt 
3 - 4 tbsp cold water 

For the apples: 
2 large apples (I used Pink Lady) 
2 tbsp brown sugar 
2 tbsp maple syrup
2 tsp lemon juice
1/2 tsp cinnamon 

Make the ice cream base. In a medium saucepan combine heavy cream, milk, 1/4 cup cane sugar, brown sugar, salt, vanilla beans along with pod, and maple syrup. Cook over medium heat until mixture comes to a gentle boil. In a separate bowl whisk together egg yolks and 1 tbsp cane sugar. Pour about 1/4 cup of the warm cream mixture into the egg yolks and whisk quickly. Slowly add the rest of the cream mixture to the add yolks, a little at a time until completely combined. Pour entire mixture through a fine-mesh strainer to remove any egg chunks along with the vanilla bean pod. Stir in cinnamon and nutmeg, cover and refrigerate until cold, at least two hours.  

Meanwhile, slice your butter into 1/2 inch pieces and freeze for 15-20 minutes. Combine flour, salt, and sugar in the bowl of a food processor and pulse to combine. Add in butter chunks and pulse until the mixture looks like sand with pea-sized pieces of butter. With the food processor running pour in water. On a lightly floured surface, press the dough pieces together to form a disc and knead one or two times. Wrap in plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350 degrees and line a baking sheet with parchment. Remove your dough from the fridge and roll it out onto your parchment paper until it's about 1/8 inch thick. Bake for 25-30 minutes until slightly browned around the edges. Set aside and let cool. 

Peel, core and slice your apples. In a small saucepan, combine apples, brown sugar, maple syrup, lemon juice, and cinnamon. Cook over medium-low heat for 20-30 minutes until apples are soft. Set aside to cool. Once cooled, add the apple mixture to a food processor with a blade and pulse 2-3 times until you achieve your desired consistency. Refrigerate. 

Pour the ice cream base into your ice cream maker, following your manufacturer's instructions. Just before your ice cream is finished churning, break up your pie crust into chunks and add about 3/4 of it to the ice cream followed by the apples. If you like a soft-serve consistency you can serve right away. Or pop it in my freezer for 20 minutes to harden up like traditional ice cream. Top with remaining pie crust crumbles and serve. 

 

Peach Bourbon Pecan Cobbler Ice Cream

Peach Bourbon Pecan Cobbler Ice Cream {dairy-free} | Kneading Home

Happy Friday! We've survived the week. We deserve something special. Luck for you, I've got just the thing. I've been wanting to share a peach recipe as well an ice cream recipe before it starts cooling down and peaches leave us for the season. Then I had the brilliant idea to combine the two. And guys, the final product is everything I dreamed and more. This ice cream is the sweet, sweet, love child of peach bourbon pecan cobbler and vanilla bean ice cream. Oh, and it's dairy free and probably the best thing I've ever created. 

Peach Bourbon Pecan Cobbler Ice Cream {dairy-free} | Kneading Home
Peach Bourbon Pecan Cobbler Ice Cream {dairy-free} | Kneading Home
Peach Bourbon Pecan Cobbler Ice Cream {dairy-free} | Kneading Home

I hope I didn't offend anyone when I said "dairy-free", and if I did, give me a moment to defend myself. You see, my husband is a bit of an ice-cream snob. It's one of the few things he makes in this house, it's sort of his "job" to make the ice cream. He also happens to hate coconut and is highly skeptical of healthy, particularly vegan, adaptations of classics (one time I made him vegan mac and cheese and he practically divorced me, let's just say that's never happening again).  So I knew I had my work cut out for me. And let me tell you, you let this ice cream soften on the counter a bit, and I swear to you, you cannot tell it's dairy-free. It is so creamy and smooth. The secret is 1. the egg yolk custard (sorry vegans) and 2. using coconut cream. It's also got lots of brown sugar, a touch of maple syrup, a homemade crumble, and perfect summer peaches cooked in bourbon, coconut oil, and more brown sugar and maple syrup. Oh and the ice cream has those perfect little beads of vanilla caviar that add that extra touch. Like I said, it may be the best thing I've ever made. 

And as for the husband, he happily served himself not one, not two, but three giant scoops of the stuff with a huge grin on his face while he insisted that it wasn't that good. Yeah, right. Actions speak louder than words, my friends. 

Peach Bourbon Pecan Cobbler Ice Cream {dairy-free} | Kneading Home
Peach Bourbon Pecan Cobbler Ice Cream {dairy-free} | Kneading Home
Peach Bourbon Pecan Cobbler Ice Cream {dairy-free} | Kneading Home
Peach Bourbon Pecan Cobbler Ice Cream {dairy-free} | Kneading Home
Peach Bourbon Pecan Cobbler Ice Cream {dairy-free} | Kneading Home

Peach Bourbon Pecan Cobbler Ice Cream {dairy-free} 
Adapted from Sprouted Kitchen 
Makes 1 overflowing quart 

For the custard: 
2 egg yolks, room temperature 
1/4 cup cane sugar 
1/4 cup brown sugar 
3 tbsp maple syrup
1 13.5oz can full-fat coconut milk 
1 13.5oz can coconut cream
1 vanilla bean 
pinch of sea salt 

For the peaches: 
3 ripe yellow peaches 
1 tsp coconut oil 
1 tbsp brown sugar 
1 tbsp maple syrup 
1 tbsp bourbon (optional) 
pinch of sea salt 

For the crumble: 
1/2 cup Earth Balance (or butter)
1/2 heaping cup of all purpose flour 
1/3 cup cane sugar 
1/4 cup pecan pieces 
pinch of sea salt 

1. Make the custard. In a double broil over, whisk egg yolks, sugars, and maple syrup together over medium heat until mixture becomes smooth and sugar has melted. Slowly whisk in coconut milk, followed by coconut cream. Slice open vanilla bean and using the backside of a knife scrape the beans out of the pod, add the vanilla "caviar" to the custard along with the vanilla pod. Add pinch of salt and whisk for 2-3 minutes until completely smooth and incorporated. Remove from heat and let cool for 5 minutes. Pour custard through a fine-mesh sieve, and discard vanilla pod. Refrigerate mixture for 1-2 hours.

2. Make the crumble. Cut earth balance (or butter) into small chunks and freeze for 15-30 minutes (this makes the crumble extra crumbling and keeps it from caking - it's worth it, trust me). Preheat the oven to 350 degrees. And line a sheet pan with parchment paper. Combine flour and salt in a medium bowl, add cold butter and using your hands, work the butter into the flour until it becomes the consistency of very chunky (delicious) sand. Add the sugar and pecans. Bake for 25-30 minutes until slightly brown, removing from oven at about about 20 minutes to break the crumble into chunks, giving it a good toss so it cooks evenly. Once finished remove from heat and let cool completely. 

3. Make the peaches. Thinly slice peaches, leaving the skins on. Heat coconut oil in a saucepan over medium heat. Add in peaches, sugar, maple syrup, salt, and bourbon and stir for about 5 minutes until mixture becomes extremely fragrant and peaches soften. Let cool. Then add mixture to a food processor and pulse until desired chunks are achieved. Refrigerate mixture. 

4. Make the ice cream. Follow the instructions on your ice cream making. Pour cold custard into maker, when the ice cream is about 75% done, add in peaches and about two thirds of the crumble (reserving the final third to sprinkle on top of the ice cream). Transfer to a container, top with more crumble, and freeze. 

5. Serve. This ice cream does best after sitting at room temperature 20-30 minutes. Because of the low sugar content and lack of actual dairy, it does have a tendency to get icy. Letting it rest until it just begins to melt around the edges is the way to go. To serve top with even more crumble and enjoy!

Recipe Notes: 

I've made regular ice cream enough times to know, there is no reason you couldn't do this same recipe using a combination of heavy cream and milk instead of coconut cream/milk. At some point, I will do this and post an update on here.