Combine 2/3 cup (159 mL) of soy milk with 1/3 cup (79 mL) of olive oil to substitute for 1 cup (237 mL) of heavy cream. This stand-in is best for adding tenderness and flavor in cooking and baking ...

Vegan ice cream has come a long way since it first appeared on grocery store shelves in the 1980s and ’90s. Back then, soy milk and protein were the de facto base (and “icy” the de facto ...

Types of Dairy-Free Ice Cream . Dairy-less frozen desserts replace milk and cream with alternatives like coconut, soy, oat, cashew, or almond milk.

The new shops use a variety of milks — like almond, coconut, soy or cashew — for their ice cream bases. Soy milk, for example, has more protein than some other plant milks, and produces a ...