For this attempt, a mixed berry batch, I used my normal base recipe, but substituted all vegan ingredients:

  • 340g Forage brand cashew milk (left over from last recipe) - substitute for whole milk
  • 460g Califia Farms Heavy Whip - substitute for heavy whipping cream
  • I would have used 12g soy lecithin to substitute for the egg yolks, but didn’t have any, so I used 1g of xanthan gum
  • 60g NOW brand coconut milk powder for milk powder
  • 200g sugar
  • 50g corn syrup
  • ⅛ tsp. Locust bean gum
  • ¼ tsp. Guar gum
  • Pinch of salt

Then, as I would for any berry ice cream, I took 340g of frozen berries and cooked them for about an hour on low on the stovetop, until they were nice and jammy, blended them separately with the immersion blender, then blended them into the base.

I think this recipe was on the right track. For how little coconut is being used, I’m still surprised at how much it tastes like coconut. It was still a little hard, and not creamy enough, so I think I need to use a creamier plant-based milk (I’ve heard barista-style oat milk is a good substitute), some dehydrated glucose in addition to the corn syrup (maybe 50g?), and maybe a little cocoa butter (20g?). But I feel like I’m in the ballpark and will be able to improve on this.