(upbeat music)
- Hey Munchies, welcome to the channel,
if you're new or if you're not,
I'm Alyssia and I'm so glad you're here either way.
You are gonna be glad you came too
because today I am sharing the best dairy-free ice cream
I have ever made or eaten actually in my entire life.
Honestly, our filming crew couldn't even believe
that it was dairy free,
and they said that it was actually better
than store-bought regular non-dairy free ice cream.
I'm not even kidding you.
Get ready for your mind to be blown
because this ice cream contains no dairy,
no coconut, no banana,
and it's only three main ingredients.
And it is going to be the creamiest
dairy-free ice cream you've ever had
with no frozen chunks of ice.
I am showing you a few different variations,
the classics of course,
so we've got vanilla, chocolate, and strawberry,
as well as how to mix in your favorites,
like sandwich cookies for cookies and cream,
and a peppermint one as well since it is the holiday season.
So what is the trick?
Well, I've got a few up my sleeve today.
Well, the first is I am using JOI's
almond and cashew nutbases to make the dairy-free milk.
It's a shelf-stable nutbase and it's so cool.
It was actually created in an effort to make clean
and nutritious plant-based milks more sustainable
and environmentally conscious.
Store-bought nut milk is going to have preservatives
and other unnecessary stuff,
JOI literally stands for Just One Ingredient.
Do I need to not do the sound (explosion).
Either cashews or almonds,
and I mean the store-bought stuff
is actually really watered down.
It's 98% water and 2% nuts,
you're not really getting
that much nut goodness nutritionally, nut-tritionally.
With JOI you get up to six times more nut content
to fully benefit from the healthy fats, protein, and fiber.
That healthy fat content is going to help keep our ice cream
well, ice cream instead of just ice.
So I have to thank JOI for sponsoring this video
because I would not have figured out
this most delicious dairy-free ice cream
or discovered the amazingness
of their nut milks without them.
If you wanna try it out,
you can use the code mindovermunch10
or the link in my description to get 10% off.
The second trick I have up my sleep
for keeping this ice cream super duper creamy
is by making a custard base using eggs,
which ups the fat content so it doesn't over-ice.
That's usually the problem with homemade vegan ice cream
is there's not enough fat and the water content is too high
so when it freezes, it gets really icy and hard.
So this one is lactose and dairy-free.
I have shared a vegan no-churn version
linked in the description.
It's not icy at all,
it has a slight coconut flavor
because it contains coconut milk to help keep it creamy,
but if you are looking for a vegan option,
this no-churn version is still truly delicious.
But this custard base that I'm gonna show you today
is where it's at.
Holy crap!
I don't think it can be beat.
The third trick is I am using an ice cream machine,
which is going to keep the mixture
moving and churning as it freezes,
making it easier on you and a much more desirable texture.
So let's start with our basic vanilla.
I prefer vanilla bean.
Before we do anything we need our nut milk.
It is ridiculous how easy this is.
I'm using the JOI cashew nutbase,
and simply adding water and JOI to a blender
and letting it go.
Now, when you make a regular JOI nut milk for drinking,
you only need one or two tablespoons per cup of water.
You get to decide how nutty you want it,
and that's part of what's so awesome here
is it's customizable so you only use what you need
and you don't waste anything.
Not to mention it lasts 12 to 18 months in the pantry.
I added more JOI for this dairy-free ice cream,
because the fat content
is only going to make it creamier and more delicious.
Plus it is the holidays, I mean joy to the world.
♪ Joy to the world ♪
And in under a minute,
you end up with a high quality,
clean, instant plant-based nut milk.
Not to mention it lasts seven days in the fridge,
no irritating nut milk bags required and no pulp to toss.
And it's so freaking good.
(gulping)
It tastes like a nut milk should.
(dings)
But we're not drinking nut milk today.
I added the JOI nut milk to the stove top
and I'm adding vanilla bean paste
and a little bit of extract.
You can do either
or you can do whole vanilla bean scraped out of the pod.
I prefer the taste of the pod, but the paste is easier.
Sorry, sorry. (laughs)
I'm like reading it
and I'm like this sounds like song.
(man laughs)
♪ I prefer the taste of the pod ♪
♪ But the paste is easier ♪
♪ I prefer the taste of the pod ♪
♪ But the paste is easier ♪
(man laughs)
I prefer the taste of the pod, but the paste is easier,
and actually cheaper if you want enough vanilla
to really taste it, which I do,
because vanilla pods are pricey.
That gets brought to a boil over medium low,
let it take its time,
it's only gonna be about five minutes.
And at the same time, you're gonna separate out three eggs,
the yolks from the whites, save the whites for lunch
and then add yolks to another sauce pan
along with sugar and salt.
Whisk that up and get it integrated,
waiting until your milk comes to a light boil,
which you'll then turn off from the heat
and start to incorporate it into the egg mixture.
Now listen, pay attention,
(bangs table)
seriously this is important.
You must add the hot nut milk slowly,
because you got eggs in there
and you don't wanna scramble them.
So do this a ladle at a time
and whisk concurrently to integrate as well as possible.
You can use a hand mixer if you're worried,
but either way, just be careful
because you don't want scrambled egg ice cream.
Maybe you do, I don't.
After you get a few spoonfuls in,
it's then tempered and you can add the rest of the milk
and mix until it's completely combined.
That sauce pan goes onto a heat over medium low,
and just sit and stir it until it reduces to a custard.
And it should be like a runny pudding almost.
I found that this non-dairy custard
only takes five to 10 minutes over the stove.
Remove from the heat
and now the worst part of the entire recipe
you have to wait for it to chill.
You cannot churn it until it's chilled.
(upbeat music)
Okay, but after a few hours or overnight if you prefer,
whenever it's cold, it's ready.
Make sure you chill your ice cream bowl
to churn beforehand it has to be frozen.
All you do is add the custard
into the machine and let it go.
It's pretty fast,
this dairy-free custard ice cream
only takes about 12 to 15 minutes to churn,
and you get a delicious creamy, soft serve-like ice cream.
Holy moly!
You would never know it's dairy-free.
Literally I can't describe it any better
than just saying it tastes like ice cream should taste.
Not like, "Oh, it's good for a healthy ice cream."
It tastes like ice cream for real.
I was worried it would taste nutty, you know,
since it is a nut milk base,
but honestly JOI specifically manufactures this product
to be neutral tasting.
So it works great in this context,
way better and way more subtle
than a coconut milk based ice cream.
Thank goodness!
Finally, a dairy-free ice cream.
If you want it firmer to scoop,
then you wanna add it to a container to freeze,
I often just use a loaf pan,
and then you can scoop it out easily
and it's ready for a cone.
Okay, so now that we have the base, we can get crazy.
Just realize this easy base
only requires three main ingredients, okay?
You've got your JOI nutbase, eggs, and sugar.
That's it.
Also in the vanilla ice cream
I used the JOI cashew nutbase,
but I also tested the base
and it works just as well with the almond nutbase.
I was worried because cashew is typically creamier
from the natural fats,
but the JOI almond base is high quality
using the entire nut,
so you don't miss out on any of the healthy fatty goodness,
so it worked perfectly as this ice cream base
just as well as the cashew.
I wanted to show you that it's no different than the cashew,
so we'll use it for the cookies and cream.
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Just blend water with your JOI nutbase,
for this one I am making it even easier
by adding the vanilla extract right into the blender.
When making nut milk with JOI
to use regularly throughout the week or whatever,
you can really customize by adding your favorite flavorings
and sweeteners right into the blender.
So let's speed this up a bit,
again, we heat the milk, make the custard and chill.
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Now this time before your churn,
crush up your sandwich cookies,
and once the ice cream is nearly churned,
you're gonna add them in to integrate.
Holy Toledo!
Mind blown.
Blow my mind again in a different way.
(explosion)
It is a smooth sweet base
with crunchy chocolate cookies strewn throughout,
super rich and creamy,
but because you're making it yourself,
you can add as much of those cookie chunks as you want,
because we all know the more chunks the better
and they never put enough in the carton, am I right?
Again, freeze the ice cream longer
for a firmer texture before serving.
This was probably my favorite of the day.
I love cookies and cream.
And again, my team could not believe
that this was dairy-free
(upbeat music)
Okay, the next classic is chocolate.
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It's just as easy, but the main difference
is I'm blending water with the JOI nutbase,
I used organic almond here,
and I'm also adding vanilla extract and cocoa powder.
(upbeat music)
Get your milk heated and custard made just the same,
and then you can taste it.
And with the chocolate,
you may want to add an extra spoon of sugar,
depending on how dark or sweet
you like your chocolate and chocolate ice cream.
Also, I did wanna let you know,
I tested this base with coconut sugar
and no calorie sweeteners, and it does work,
but beware the coconut sugar is brown,
so it's gonna change the color of your ice cream.
So it won't look like, you know, that pretty vanilla bean,
and the chocolate though you wouldn't be able to see it.
The regular sugar of course
is the best tasting in my opinion,
but others will work if they suit
your dietary preferences better, you do you.
So you chill the custard and you wait.
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And churn it up!
Oh yeah, it is rich from the base,
but it's not heavy, like a dark chocolate,
it's rather light, but so creamy and satisfying.
Even though I typically would not choose chocolate,
I'm more of a white chocolate person
or really any other flavor than chocolate person.
I actually really liked this.
You have got to try it for yourself.
For strawberry, which is personally
one of my other favorite flavors
when it's made with the real fruit.
I used the JOI organic cashew nutbase
with water and vanilla extract to make my milk.
(upbeat music)
Got that on the stove, made my custard just the same,
and then that has to chill.
At the same time,
I get some strawberries into a blender with a spoon of sugar
and then let that puree
and just sit until the custard is ready,
or you can do it when you make the custard,
and then just let it sit in the fridge
until you're ready to churn.
The puree gets stirred into the cooled custard,
and then that gets poured
into the chilled ice cream machine.
Now, this one is gonna take
about five minutes longer to churn
because of the added puree.
(upbeat music)
Say what?
You end up with a delicious, natural,
bright, and fresh homemade strawberry ice cream,
none of that artificial flavor stuff,
and trust me, you won't miss it
because using the real deal
gives an intense strawberry flavor.
I personally like it creamy so I did a puree,
I didn't want chunks of like icy strawberries
in my ice cream.
Some people do like that,
so you could stir in
a less pureed pulsing of strawberries if you prefer.
I was feeling festive since it is the holidays
and decided to make a peppermint ice cream too.
(upbeat music)
I made the base the same,
use any JOI nutbase you prefer,
but I added peppermint extract
to the milk along with vanilla extract.
I churned up the custard
and then I added crushed candy canes
or starlight mints, whichever.
This one turns bright pink when it churns,
and I thought it would be perfect
as an edible gift for the holiday season.
It's cool from the mint and amazingly creamy
from the non-dairy goodness.
So that is my dairy-free custard ice cream
using the ice cream machine.
It is so good, I can't even believe it.
JOI's nutbased products made it possible,
JOI is vegan, dairy-free, gluten-free,
keto, paleo, and Whole30 friendly,
so it can fit into almost anyone's lifestyle.
And it really is so much more planet friendly
and saves money in the long run
because each tub of JOI will make seven quarts of nut milk.
If you wanna try it out,
you can use the code mindovermunch10 at addjoi.com
or use the link in my description.
As mentioned, I did create a no-churn recipe
that does use coconut milk as well as JOI,
if you wanna try it out or need it to be vegan,
but this custard, I think cannot be beat.
Happy holidays from me to you.
I hope you have a safe and delicious holiday season.
I'll be back next week with a brand new episode,
and remember it's all a matter of Mind Over Munch.
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