Unfortunately, I learned that I can only buy Califia non-dairy Heavy Whip at Rainbow Grocery, which is a pain to get to, so I decided to improvise. Working off of the results from my last attempt at vegan ice cream, which was based on my regular ice cream base recipe, I got Silk brand creamer (which did not have enough fat in it) and added 60g of cocoa butter to bring it closer to the fat content in heavy whipping cream (doing the math, it should have been 119g, but that seemed like too much). I also added 50 additional grams of light corn syrup to improve the scoopability. As usual, for the raspberry flavoring, I cooked 340g of raspberries on low until they became jammy.

Ingredients list:

  • 340g Oatly full fat oat milk
  • 460g Silk Original Creamer
  • 60g cocoa butter (bought in bulk at Rainbow)
  • 12g soy lecithin
  • 60g NOW coconut milk powder for milk powder
  • 200g sugar
  • 100g corn syrup
  • ⅛ tsp. Locust bean gum
  • ¼ tsp. Guar gum
  • Pinch of salt
  • 340g raspberries (cooked separately)

It really seemed like it had too much water in it, so I let the base simmer for about 30 minutes to thicken it up. It was still very liquidy going into the machine, as well as coming out. But the ultimate texture was scoopable right out of the freezer, so a big improvement over prior batches. Unfortunately, the cocoa butter flavor was very strong, and almost drowned out the raspberry. I need to find a way to add vegan fat that’s not cocoa butter and isn’t coconut either (which also has a very strong flavor). I think I’ll go get the Califia Heavy Whip and try using that for the next batch.

Meanwhile, I’m going to bring it over to my vegan friend Nico’s today and see what he thinks.