“This fantastic recipe is from veganbaking.net. The author does an excellent job explaining why this recipe works and offers several variations. I highly recommend reading through it. Soy milk works best because it curdles the best, but you can substitute other non-dairy milk. You'll find the soy lecithin and xanthan gum in natural food stores or in some well-stocked baking sections. (Xanthan is used a lot in gluten free baking.). If all else fails, there's always amazon. The author put very precise amounts in his recipe but to make them show up correctly here, I had to put each amount on its own line -- it's not a mistake, you should add all the amounts in.”
1 Cup

Ingredients Nutrition


  1. Curdle the milk by mixing it with the apple cider vinegar and salt. Set aside for about 10 minutes.
  2. Add your room temperature coconut oil and canola oil to a blender. (You don't want the coconut oil too warm, because it needs to set up quickly after everything is mixed.) add the curdled milk and xanthan gum. Process about 2 minutes, scraping down the sides as needed.
  3. Pour the mixture into a mold and put it in the freezer to solidify. (A silicone ice cube tray works
  4. It can be stored in an air tight container in the fridge for up to a month, or wrapped in plastic wrap in the freezer for up to a year.
  5. Recipe #495910 is also from that same site.

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