Scoop Kitchen
Why dairy-free tubspints get icy
Cream and whole milk bring fat and protein that keep ice crystals small. Most plant milks are thinner and mostly water, so on their own they freeze into a harder, icier tubpint. The fix is to add back some fat or body.
The milks, compared
| Milk | In the CREAMi |
|---|---|
| Full-fat coconut milk and coconut cream | The creamiest by far. Tastes of coconut, which suits vanilla, chocolate and fruit. |
| Oat milk | Mild and naturally sweet. "Barista" versions have more fat and spin creamier. |
| Soy milk | The most protein, so good body and a neutral taste. |
| Almond and other nut milks | Thin and icy on their own. Mix with coconut cream or a nut butter. |
How to add body
- Coconut cream for part of the milk.
- Nut butter or tahini: 1 to 2 tbsp.
- Silken tofu, blended smooth, for protein and creaminess without a strong taste.
- Xanthan gum (ΒΌ tsp) or cooked cornstarch (1 tbsp).
- Enough sugar. It keeps any tubpint softer, dairy or not.
Vegan details
- Honey isn't vegan. Use sugar or maple syrup.
- Check the labels on chocolate, cookies and protein powder, which often contain milk.
- Re-spin with plant milk, not dairy milk.
- Fruit sorbets are dairy-free by nature, and a frozen banana makes a creamy "nice cream".
