I'm new to making ice cream and I have not churned my batters yet. I can't eat coconut milk because it give me bad acid reflux, so I prefer nut and oat base ice creams. My favorite is So Delicious cashew based chocolate, but it's super expensive and it's made with sugar which I don't feel good about eating everyday, I wanted to make a little bit of a healthier alternative using dates to sweeten. Eating the right kind of ice cream really helps my acid reflux so I don't have to keep taking medications. I tweaked these recipes a little bit https://myquietkitchen.com/vegan-date-ice-cream/ https://myquietkitchen.com/vanilla-maple-oat-ice-cream/
I cut down on the oatmeal and to replace it, I added 2 tbsp of refined coconut oil and 1/4 tsp guar gum (idea came from the ingredients on So Delicious icecream + my cultured cashew butter recipe), and I added extra cashews to both, including the date recipe which has sunflower seeds, I added both the seeds and a bit extra cashews. And some extra dates because I didn't find it sweet enough and I am not using Medjool dates so I don't know the conversion (they're Sayer dates). For the milk I used unsweetened oat milk that contains oil and emulsifiers etc.
Anyway… I haven't churned it yet, and I'm not sure if the mixture is too thick now, lol. It's like the consistency of a thin pudding. It's airy too and had bubbles after I poured into containers, but that looks normal like the picture in the recipe. I always change recipes and like to experiment and customize, so I can't really refer to the original, even though the original recipe doesn't say much about the texture of the batter. I've never made ice cream before and don't know what the batter is supposed to be like. All I know is that melted ice cream is pretty thin. I don't want a stretchy or gummy ice cream, I guess if it does turn out that way, I could always add more liquid to it after I melt it again.
What do you guys think will happen to my ice cream?
by fiestyweakness