Vegan Ice Cream Recipe - NYT Cooking
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By A Mystery Man Writer
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4.5(146)
![Vegan Ice Cream Recipe - NYT Cooking](https://static01.nyt.com/images/2017/06/12/dining/00Icecream21/00Icecream21-superJumbo.jpg)
Product Description
The combination of high-fat hemp and coconut milks gives this nondairy ice cream base an ultra-creamy texture, with a taste mild enough not to obscure any flavorings The liquid sugar (corn syrup or agave syrup) along with a little vodka help to keep ice crystals from forming, giving the smoothest texture If you can't find hemp milk, substitute cashew milk.
The combination of high-fat hemp and coconut milks gives this nondairy ice cream base an ultra-creamy texture, with a taste mild enough not to obscure any flavorings. The liquid sugar (corn syrup or agave syrup) along with a little vodka help to keep ice crystals from forming, giving the smoothest texture. If you can't find hemp milk, substitute cashew milk. It has a similar fat content, though the flavor is slightly less neutral. Nondairy ice cream is best eaten within a week of freezing.
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