Deliciously creamy dairy free custard ice cream turns out perfectly rich and creamy with these tips! Get your spoon ready to dig in to a bowl of ice cream just the way you remember it! (Gluten free, dairy free, soy free, nut free, vegetarian, FODMAP)
Ice Cream vs Custard Ice Cream
What is the difference between ice cream and custard style ice cream? Really not a whole lot except that making your ice cream custard style makes for a thicker, creamier ice cream. It also adds eggs which a traditional ice cream recipe generally omits.
TRY OUR NO CHURN DAIRY FREE ICE CREAM MADE WITH TWO INGREDIENTS AND READY IN MINUTES!!
The word tempering means to heat without changing or altering. In ice cream, tempering means to heat the eggs, without having them cook or change. So you'll be heating the eggs on the stove, but the eggs will not cook. This takes just a few minutes!
Once you've cooked the eggs for a few minutes, then you'll want to place the egg mixture through a strainer. This will definetely ensure that your ice cream tastes nice and smooth!
And at the end you'll place your ice cream mixture in an ice cream churn to finish! After about an hour, you'll have a nice smooth, creamy and delicious ice cream!
Grab your ingredients and let's start making some ice cream!
- Dairy Free Heavy Whipping Cream
- Dairy Free Unflavored Creamer
- Cornstarch or Arrowroot Powder
- Vanilla Beans or Pure Vanilla Extract (optional)
Dairy Free Milk Substitutions
If you are wanting the creamiest dairy free custard ice cream, you can't just use any dairy free milk. You really need to use a good thick dairy free milk as well. The two that I opt for the most are dairy free heavy whipping cream and dairy free unflavored creamer. At the time of writing this, they just seem to substitute well in recipes like this. I also opt to stay away from coconut milk. If I add mixins to this ice cream, I really don't like having the taste of coconut mixed with mint chocolate chip. After a lot of trial and error I've found these two dairy free milks to have the best neutral flavor.Dairy Free Heavy Whipping Cream Dairy Free Unflavored Creamer
Dairy Free Custard Ice Cream
- ice cream maker
- 5 egg yolks
- 1 cup sugar
- 1 ½ cups dairy free creamer unflavored
- 2 cups dairy free heavy whipping cream
- 2 teaspoon cornstarch or arrowroot powder
- 1 tablespoon pure vanilla extract (or 2 vanilla beans, scraped)
- In a saucepan set to low heat, place the egg yolks and sugar. Stir occasionally until the sugar has dissolved (around 5-8 minutes). Remove from heat and set the bowl aside.While the egg yolks and sugar are cooking, in a small bowl, place ½ cup of milk and cornstarch. Stir to dissolve. Set aside.In a large saucepan, place the remaining milk and cream. Stir to combine, then allow to sit until egg and sugar mixture is done. When sugar is dissolved, move egg mixture off the heat and allow to cool. Slide the large saucepan onto the burner and turn heat up to medium. Stir until milk becomes heated and tiny bubbles around the edges form. Remove from heat, than slowly whisk in the egg and sugar mixture, whisking until combined. Add in the cornstarch and milk and continuing whisking until combined. Finally stir in the vanilla extract or vanilla beans. Place mixture in your ice cream container and churn according to your ice cream makers manufacturer directions. When done, place ice cream in a freezer safe container for several hours to firm or to store.
Store in an airtight container for up to one month.