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Late to the party here but oat milk works well for a bit of body and depth.
Xantham is a tricky beast and makes your ice cream 'chewy' if you use too much. Depends what texture experience you're keen to embrace!
RunRabbitRun-
Thanks :) it was oat milk I tried it with last time and wasn’t impressed. But maybe one of the barista editions rather than standard?
Yeah Xantham gum would need some experimentation. I’m mainly aiming for less “milk sorbet” and more “ice cream” in texture, as the previous batches whilst tasty didn’t have that satisfying mouth feel I find one gets from dairy ice cream
C4r1s
All this hot weather and the gift of an ice cream machine has got me making/experimenting with making ice cream. Tried with almond milk custard (with custard powder) and it worked, but tastes a bit empty. Any sweetness and vanilla was all ok, just more a sorbet than an ice cream for the mouthfeel. Any one experimented with making their own ice cream know if that’s just how it is, or do i need to add coconut oil or xantham gum or similar to get the “creamier” texture?
Technically it doesn’t m need to be vegan and just dairy free, but they are essentially the same thing given the key component of milk/mylk/m*lk etc!