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callmijane Jul 11, 2011 07:58 PM

Ice Cream made from only heavy cream?

I'm lactose intolerant, and want ice cream! Heavy cream, being mostly just the fat, doesn't seem to bother me so much. Can I make ice cream using just that instead of a mix of that and milk? I can't find a recipe. What about a mixture of heavy cream and coconut milk?

  1. goodhealthgourmet Jul 11, 2011 08:30 PM

    dairy-free coconut milk recipes for various flavors:
    http://gnowfglins.com/2007/07/16/coconut-vanilla-ice-cream/
    http://www.wholefoodsmarket.com/recipes/2592
    http://www.thenourishinggourmet.com/2008/05/chocolate-coconut-milk-ice-cream-2.html
    http://gabbysgfree.wordpress.com/2011/03/12/dairy-free-white-chocolate-coconut-sorbet/
    http://www.tasteandtellblog.com/2007/07/chocolate-coconut-sorbet/
    http://www.godairyfree.org/Recipes/Dairy-Free-Desserts/Basic-Vanilla-Coconut-Ice-Cream-Vegan-Soy-Free-Gluten-Free.html
    http://www.nourishingmeals.com/2009/06/dairy-free-sugar-free-strawberry-ice.html
    http://aprovechar.danandsally.com/?p=289
    http://www.elanaspantry.com/coconut-chocolate-chip-ice-cream/
    http://simplysugarandglutenfree.com/c...

    1. j
      jaykayen Jul 11, 2011 08:20 PM

      It'll taste really fatty, though, since home ice cream makers turn out a very dense product. I'd sub milk in recipes with with soy or almond milk. Coconut milk is fine, too, if you prefer that over soy/almond.

      1. ipsedixit Jul 11, 2011 08:17 PM

        You can definitely use coconut milk as a substitute. In fact, you can sub coconut milk with regular milk in a 1:1 ratio in just about any ice cream recipe you use.

        One caveat, however, is that you have to use FULL fat coconut milk.

        1. biondanonima Jul 11, 2011 08:13 PM

          Yes to both, just be sure to make it into a custard with egg yolks first. I once tried making a heavy cream ice cream that didn't involve the custard step and it basically turned to butter.

          1 Reply
          1. re: biondanonima
            babette feasts Jul 11, 2011 09:26 PM

            Ice cream with a particularly high butterfat content is also prone to over-spinning. You can over-spin a regular custard base, but the more fat, the greater risk. Too much agitation of the fat molecules and you get butter separating out, even if you have an egg yolks custard base.

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