Usually premium dairy ice cream should have:ĩ-12% solids non fats (protein, carbohydrates and minerals usually found in dairy milk)Īs per my calculations, the composition of this ice cream is, using the ingredientes above: I think what happened here is that the mix was too viscous because the proportion of solids (fat, carbohydrates, and protein in the coconut cream and chocolate) was too high, and conversely the proportion of liquids (water), too low. Coconut fat/oil hardens when cooled, so some hardening is normal, but this was too much. I only chilled the product for an hour and it was like a ganache. Super thick and fudgey, will be making a series of flavours very soon :)Įnd product was delicious, however I found that the consistency of the product after chilling was too thick to be churned in the ice cream maker. I put it in the fridge for a few hours (I know I should have waited a bit more, but I made sure it was pudding-like) and poured it in my super-frozen ice cream bowl. cream and did half water half almond milk for the 3/4 cup of water, and it worked great!Īfter reading through people’s difficulties with the thickness, two things that are really important are that the mixture is not too thick and that the bowl should be really really frozen. I did taste it after whisking and added a bit more sugar after, but I wanted to be careful not to over sweeten it.Īlso used the full 400ml of c. Used 130g of Kirkland Signature semi-sweet chocolate chips (51% cacao) for the dark chocolate and used less sugar. Just finished the Vanilla Bean ice cream recipe and this was a perfect way to make my second flavour. Wow! I’m officially vegan now… I had no idea ice cream was so easy to make dairy free!
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