Recipes for homemade almond-milk, coconut milk, or rice milk yogurt/ ice cream?

Question

Does anyone have any recipes for

Almond milk yogurt/ Ice cream(I am using fresh homemade almond milk)

Coconut milk yogurt/ Ice cream(I am using fresh homemade coconut milk)

Rice milk yogurt/ Ice cream(I am using fresh homemade rice milk)

Thanks for helping on my journey to become dairy-free!

Answer 1

Almond milk

1/4 cup blanched almonds

2 cups whole milk

3/4 cup heavy cream

3 egg yolks

1/2 cup super-fine sugar

1 tsp. kirsch (Fiery clear cherry brandy)

Directions  

Pound the blanched almonds into paste.

Add milk and heavy cream, mix thoroughly together

In a saucepan, heat the almond mixture until it comes to a boil.

Remove from heat.

In a bowl,mix egg yolks,sugar and kirsch for 5 min.

Add almond milk and mix well with wooden spoon.

Heat the mixture over low heat for 5 min. without letting it boil.

Stir continuously.

Cool.

Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

Answer 2

Almond milk:

1 cup almonds

4 cups water

blend in a blender, strain through a nut milk bag or layers of cheesecloth.

I use almond butter(raw) instead. It allows you to skip the straining.

2 tbsp raw almond butter

2 cups water

Blend.

That is milk I use to put in recipes. If I make it to drink alone, it is a little different.

I would mix the coconut meat and the water from the coconut together in a high speed blender for the coconut milk since that is how every other milk is made. ( I am not talking about a brown coconut, I am talking about a thai coconut)

Sorry I dont know a recipe for rice milk.

Add: I just read your question again and was wondering if you wanted milk recipes or ice cream recipes. If you want ice cream recipes email me and I can give you some from a book I have.

Answer 3

Coconut Ice Cream

Ingredients:

1 can (400 ml.) coconut milk

1/2 cup stevia or other sweetner to taste

1/4 cup water

1/4 tsp salt

80 g. coconut meat

Preparation

1. Place sweetner and water in a pot on medium heat and stir until sweetner dissolves. Add coconut milk and salt, stir to mix well.

Preparation for coconut milk ice cream: Boil water and sweetner on medium heat, stir until sweetner dissolve, add coconut milk and salt, stir well

2. Cut coconut meat into small pieces and add into coconut milk. Pour mixture into a bowl and put it in a freezer about 30-45 minutes or until the mixture is very cold.

Preparation for coconut milk ice cream: Cut coconut meat and add into coconut milk. Pour mixture into a bowl and put in a freezer until very cold

3. Pour cool mixture into ice cream maker and crank until stiff.

Preparation for coconut milk ice cream: Pour cool mixture into ice cream maker and crank until stiff

4. Scoop ice cream in a cup, garnish, and serve immediately.

Vanilla Ice Cream

Ingredients (use vegan versions):

    3/4 cup almond/cocnut/rice milk (plain or vanilla)

    1/4 cup salad oil (refined vegetable oil)

    4 tablespoons fructose

    vanilla extract

Directions:

Put plant milk and vegetable oil in a blender.  Blend for 1 minute.

Put fructose into blender too.  Blend for 1 minute.

Pour into a container.  Put about 8 drops of vanilla extract on it and stir.  It should taste like melted ice cream at this point!

Put in freezer.

When it's ready, the only difference is that there might be some ice shavings in the bottom, similar to what happens to ice cream when it unfreezes and freezes again.  You can try mashing it and re-freezing it.  But it tastes like regular vanilla ice cream to me, which means you can make recipes with it in place of ice cream.

Serves: 2, Preparation time: 10 minutes to make, a night to freeze.

Pineapple Coconut Dream

Ingredients (use vegan versions):

    1 can coconut milk

    1/2 can crushed pineapple

    1/2 cup stevia or drops of agave nectar

Directions:

Mix all ingredients, put into a container (shallower the better), pop into freezer.

Check on it again and again for hours. Each time you check on it, give it a good stirring.  This serves two purposes: gets the frozen outer part to the middle so it freezes faster, and fluffs it up so it doesn't turn into hard ice chunks.

You'll  know when it's done because you'll be eating it.  My boyfriend thinks it could use less pineapple, so experiment to get your own magical proportions.

I came up with this when I had gone to the corner store with an ice cream craving and desperately needed an alternative!  Luckily they have a big canned section.  Too bad I didn't quell my craving until the next day, but now I know better. Wink

Serves: 2, Preparation time: 6 hrs

http://vegweb.com/index.php?topic=13213....

Answer 4

Hey Nocturnal!  I think it's time for some sleep!!!

I am trying to remember how my friend made nut milk.

She soaked the nuts over night.  Then she put some water in the blender and added the nuts. Blend then gather the juice. You can do this a few times with those same nuts.  I hope I got it right. She uses Brazilian nuts....very healthy  has plenty of selenium.

Great idea to substitute milk with these.  Maybe temporarily you could but some almond milk to make the ice cream!

Answer 5

Here are a few recipes for vegan ice creams/sherbets:

http://www.vegfamily.com/whole-family/ic...

Here's a rambling post for making homemade coconut milk yogurt both with and without a yogurt maker/lots of pics too so good for a primer/first timer:

http://cindalouskitchenblues.blogspot.co...

However, when reading the instructions for the procedure above remember that if using dairy milk, it needs to be heated to 110 degrees to kill an enzyme which prevents thickening, but with nut and soy milks, you can just mix and culture. Not sure why she (Cindy Lou) sees a need to heat up canned coconut milk to kill bacteria, since canned anything has been heated up already to kill bacteria - same with e.g. soymillk in a aseptic container. You can likely use the same procedure as for the coconut milk for the other milks but to be sure start with small amounts and see how they turn out first especially since you are using fresh.

Finally, here's a rich source of many vegan ice creams to try with all kinds of alternative milks:

http://veganicecream.blogspot.com/

How wonderful you have all those homemade milks. Have you tried homemade hemp milk yet? That was amazing too. Here's a recipe for that as well if you have any interest later:

http://nutiva.com/nutrition/recipes/milk...