From Coconut to Cornstarch: Egg-Free Hacks for Velvet-Soft Ice Cream
Use Coconut Milk: Swap cream for full-fat coconut milk for a dairy-free option that still provides richness and creaminess.
Cornstarch as a Thickener: Mix cornstarch with milk to create a silky custard base without eggs, making the texture dense yet smooth.
Soy or Almond Milk: These plant-based milks add smoothness and can be flavored to match any recipe, offering a good alternative for dairy-free versions.
Bananas: Frozen bananas are a popular egg-free base that gives ice cream a naturally creamy texture with a hint of sweetness.
Cashews: Soaked cashews can blend into a silky, rich cream that mimics the texture of traditional ice cream.
Agar-Agar: This seaweed-based thickener is a great substitute for eggs and creates a firm, gel-like texture, ideal for sorbet-style ice creams.
Arrowroot Powder: This alternative to cornstarch helps with smoothness and creates a delicate, creamy texture.
Evaporated Milk: Using evaporated milk gives ice cream a rich, full-bodied flavor without eggs.